Surprisingly, I do not miss cheese that much. I found tasty replacements… And I still eat real cheese every now and then, I just hardly buy it. I decided to eat more vegan because of how it made me feel… And sometimes, cheese tastes quite good (insert a glass of wine, or two).

Ingredients:

• 1/2c cashew brittles, soaked overnight
• 2c hot water
• 2 TBSP+2tsp arrow root powder (can sub twice that amount with tapioca starch)
• 1/4c  nutritional yeast
• 1 TBSP apple cider vinegar (a big dash)
• 1 tsp salt (I used truffle salt!)
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 heaping tsp each miso paste + mustard
• 2 tsp (smoked or not) paprika

Directions:

• Drain the cashews
• Add to a blender along with the hot water
• Add all the other ingredients
• Blend thoroughly
• Pour the mixture in a small saucepan over medium-high heat and stir for 5-10 minutes to thicken

Use for anything! As an icing for savory muffins, a dip for fresh veggies, a cheese sauce…

Credits:

Edited from the Melty Stretchy Gooey Vegan Mozzarella recipe from itdoesnttastelikechicken.com