Melty “Cheese” II (Vegan, Gluten-Free)



  • 1-16 ounce package of Silken Tofu
  • ½ cup Nutritional Yeast Flakes
  • ½ cup Raw Cashews
  • 1 cup Rice, Oat, Nut, or Soy Milk
  • 2 Tablespoons Vegetable Shortening
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Honey or Sugar
  • 1 teaspoon Prepared Mustard
  • ½ teaspoon Sea Salt

Directions: Combine all ingredients in a blender and process until very smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it becomes thick. Spice it up to serve on nachos, use it as a dip, in a casserole, or smothered on potatoes and vegetables.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi,

    Could you suggest a substitute for yeast in this recipe? The substitute need not necessarily be vegan or gluten free – I am only looking to replicate processed cheese at home using fresh vegetarian ingredients.

    Also, is there an alternative to mustard in terms of flavouring here?


    • Hi Nal, it isn’t an easy thing to substitute and would require some experimentation. You might try a little miso (much less than 1/2 cup – start with more like a tablespoon) for that pungent flavor, but note that it will also add saltiness.

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