Vegan Gooey Cheese


This cheese is a bit reminiscent of American Velveeta Cheese in texture, giving it a type of thick meltiness that is stretchy when cooked.  It is quick to make, freezes well, and thaws easily in the microwave (but don’t cook it). It is versatile, and we find it a good option for quesadillas, grilled cheeseless sandwiches, the base for pocket pizzas, or spread on crackers and topped with fresh tomato, cucumber and/or avocado.  You can try it anywhere there is an application for a melty cheese substitute that holds together and doesn’t get runny.












Vegan Gooey Cheese

Yield: approximately 1 cup
Prep Time: 3-5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes


1 cup water

1/2 cup cashews

1/4 cup yeast flakes

2 tbsp tapioca flour

2 1/2 tbsp lemon juice

3/4 tsp paprika or smoked paprika*

1 tsp chicken style seasoning

1 tsp Bakon Hickory Smoked Torula Yeast Seasoning*

1 tsp onion granules or powder

1/2 tsp salt

1/4 tsp garlic granules or powder

1/4 tsp turmeric

1/4 tsp agar

  1. Combine all and blend on high until smooth as cream.
  2. Pour into a small kettle and cook and stir over medium heat until thick and stretchy. Remove from heat and cover.



*If you prefer to use smoked paprika, omit the Bakon Yeast Seasoning.

This is great used as cheese for quesadillas.  See Vegan Gooey Cheese Recipe.

Can also be used for a “grilled cheese”.  Spread generous amount inside sandwich, add thinly sliced tomato and/or avocado if desired.  Lightly spread outside of sandwich with vegan mayonnaise (for oil free see Simple Oil-Free Mayo) and fry on med-low in nonstick pan without any oil.  Cooks quickly, so watch carefully.

For a quick pocket pizza, spread cheese generously over the entire (whole wheat) pocket bread that hasn’t been separated.  Top with black beans,  sautéed onions/green onions, zucchini chopped in 1/4″ cubes,  sweet peppers chopped 1/4″, minced garlic, a very light sprinkling of season salt, olives, whatever you desire.  Top with diced seeded tomatoes, shake parmesan sprinkle over all, and bake at 350 for 10 minutes  and serve.

Can also be used as a spread on crackers topped with cucumber or tomato slices and avocado.