Spreadable Vegan Provolone Cheese Sauce

Spreadable Vegan Provolone Cheese Sauce

Making the switch to dairy-free doesn’t mean leaving behind the creamy, comforting texture of cheese. This Easy Vegan Cheese Recipe, with a few simple ingredients, offers all the richness and flavor — no dairy required.

Prep Time: 15

Cook Time: 5

Total Time: 20

Course: Dips, Sauces

Cuisine: Italian-inspired

Servings: servings (makes 2.5 cups total)

Author: Julie Gaeta

Ingredients

1 cup raw cashews soaked for at least 4 hours if not using a high-speed blender
2 ¼ cups unsweetened plant-based milk
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
¼ cup tapioca flour
2 tablespoons nutritional yeast
2 tablespoons white miso paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
⅛ teaspoon turmeric
10 turns black pepper
Few drops of liquid smoke optional, for a smoky flavor

Instructions

Soak cashews in water for 30 minutes, or overnight, or quick-soak by covering them with boiling water for 10 minutes. After either method, drain and rinse thoroughly.
Add all ingredients to a high-speed blender. Blend until completely smooth.
Pour the blended mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a creamy, spreadable consistency, about 5–10 minutes.
Allow the cheese to cool slightly for a spreadable consistency. For a firmer cheese, refrigerate for a few hours before serving.

Notes

Short on time? A quick soak in just boiled water for 30 minutes works well too (with the heat off).

Nutrition