Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Remove the boiled vegetables and save about 1 1/2 cups of the cooking water.Ģ. Cover and simmer until the potatoes are fork-tender. Add the vegetables to a large pot of boiling water. Potatoes are a favorite ingredient because they create a creamy, rich base with a flavor that can easily be manipulated by using other ingredients and spices.ġ lb. Keep stirring until the mixture looks like melted mozzarella cheese. The sauce will start to curdle and separate.Ĥ. Pour into a non-stick saucepan and heat on medium heat.ģ. Blend all ingredients on high until creamy and smooth.Ģ. It mimics the texture of cheese and is very satisfying.ġ/2 cup of water (adjust as needed to resemble thick cake batter)ġ. Sliced tofu is a great substitute for mozzarella or provolone on sandwiches or with crackers. Taste and adjust seasonings to your preference.

If you want a thinner sauce, add a bit more almond milk.ģ. Blend until a thick sauce comes together.

Add all ingredients to a high-powered blender.Ģ. This cheesy sauce recipe tastes like nacho cheese and is perfect on tacos, pasta, or as a dip.ġ 1/2 cups raw cashews (soak in filtered water overnight)ġ. If you want creamy, saucy cheese, blended cashews are your go-to. About cutting back on cheese and looking for delicious alternatives you can use in your recipes? Here is a guide to cheese substitutes, including easy homemade “cheese” recipes and some of the best store-bought vegan cheeses.

Best store bought vegan mac and cheese