Melty "Cheese"


Prep time
6 minutes
Cooking time
6 minutes
Total time
12 minutes


melty cheese on spanish riceMelty "Cheese" combines the guilt-free goodness of eating healthy whole foods, with that amazing taste of cheese! Who can beat that?! This cheese has the best texture warm--when you can drizzle it on anything and everything, but when it's cold and thick you can use it as a cheese spread for bread or a super thick dip for vegetables! If you want it thicker or thinner, just adjust the water. You can also reheat and add a tad more water if it's too thick the next day. Have fun and enjoy your cheese, without the worry!


3⁄4 c
cashews (raw or roasted)
1 c
cooked rice
2 1⁄2 t
1 T
onion powder
1⁄2 t
garlic powder
7 oz
pimento (or a large red bell pepper)
2 T
cornstarch (or arrowroot powder)
1⁄4 c
lemon juice
1⁄4 c
Nutritional Yeast (optional, It gives a nice cheese flavor)
2 c
2 c
Water (set aside for later)


Note: If you don't have any cooked rice on hand, leave it out and just increase the cashews by about 1/2 cup. You'll probably need less water, also.


BLEND all ingredients together in a blender (except the additional water) until very very creamy and smooth.

TEST it between your fingers, if it feels gritty, it's not done yet! 

POUR into saucepan and use one cup of the extra water to rinse the blender. 

COOK on medium-high heat, stirring constantly to keep it from sticking or burning.

BRING it to a boil and keep it boiling for 2 minutes. 

ADD remaining water only if needed.

POUR into jar or glas container with lid and keep lid on to prevent it from lumping.

SERVE hot or refrigerate for later use.