Name: Cashew Provolone Slices
Prep time: 15 min
Cook time: 10 min
Total time: 270 min
Ingredients: 1/4 cup fresh lemon juice; 1/2 cup whole unroasted cashews; 3 tablespoons tahini; 2 tablespoons nutritional yeast flakes; 1 tablespoon mellow white miso; 3 tablespoons refined coconut oil (melted); 1 1/2 teaspoons salt; 1 3/4 cups water; 2 tablespoons plus 1 teaspoon tapioca starch; 4 1/2 teaspoons kappa carrageenan

makes about a pound

Sliced vegan provolone cheese recipe made with cashews

This vegan provolone cheese is so delicious you might not even make it to slicing. Light, mild, and just tangy enough, provolone is one of those cheeses that isn’t trying to be the star of the show. It’s the cheese that makes everything around it just a little better: a cold sandwich, a grilled cheese, a burger that needs something melty draped over it.

This cashew cheese nails that quiet, creamy quality and you will absolutely want to eat it right out of the mold before it even makes it to the bread. In my book Fake Meat, it is titled Prove-Me-Wrong-Provolone. And no one has yet! I love this stuff.

Yes, we live in a blessed time where melty, shreddy vegan cheeses line the supermarket shelves. So by all means, if you just want to pick up a package, I’m not mad at you. But if you want to take the leap into making your own sliced cheese that actually slices, actually melts, and actually tastes like something, this is a great fun project to start with. If a fun project is not your thing right now, try the Easy Almond Feta or the vegan swiss. They’re simpler, no weird ingredients, still very good. But if you are up for it, let’s forking go.

This is not traditional fermented cheesemaking. What we’re doing here is taking ingredients already packed with fermented goodness and umami and blending them into something that behaves like cheese. It sets like cheese, slices like cheese, melts like cheese. Think of it as a little cashew saying “Moo!” and you’ve got the right idea.

The blending takes about a minute. Cooking the mixture on the stove takes about 10 minutes. Then it sets at room temperature for 20 minutes before going into the fridge for at least 4 hours. Most of this recipe is just waiting, which is the best kind of cooking.

What Makes This Vegan Cheese Melt and Slice

Cashews are the base. Blended completely smooth, they give the cheese its creamy, neutral foundation. Use unroasted.

Kappa carrageenan is the setting agent. It’s simply dried and ground seaweed, and its magic trick is that it melts again and again after it’s set — exactly what you want in a meltable cheese. You will likely need to order this online.

Tapioca starch thickens and adds stretch. That pull you get when you bite into a grilled cheese? That’s the tapioca talking.

Coconut oil keeps everything creamy and prevents the cheese from going rubbery when it sets. Use refined so that there’s no coconut flavor.

If you’d like to see how it looks melted, check out the pic of the Mushroom Provolone Burger that uses this very cheese!

What Makes This Vegan Cheese Taste Like Cheese

Nutritional yeast brings that savory, slightly funky flavor that is the backbone of so much vegan cheese. It’s mild here, which is right. Provolone isn’t a loud cheese and neither is this.

Tahini adds a subtle nuttiness that you won’t be able to identify but you’d miss if it weren’t there. It rounds everything out.

Miso brings mellow fermented depth that makes the cheese taste like something that has been around for a while, without actually aging anything.

Lemon juice gives it a clean, bright tang. Just enough to make you think: yes, that’s cheese. Not so much that it tastes like a salad dressing.

Salt does what salt always does, pulls everything together and makes the flavors pop.

If You Don’t Want to Invest in a Cheese Mold

No big deal. A lightly oiled plastic storage container works just as well and gives you a block you can slice. For rounds, pour the mixture into one or two lightly oiled coffee mugs. They unmold cleanly once the cheese has set and look honestly pretty great on a cheese board. Whatever you use, let it set at room temperature for 20 minutes before sealing and refrigerating for at least 4 hours. If you do though, google 4 -inch food grade cheese mold.

VEGAN CASHEW PROVOLONE FAQ

Where do I find kappa carrageenan? You will likely need to order it online. I recommend Modernist Pantry — good quality and reliable. Yes, it’s a little expensive upfront, but a small amount goes a long way and one bag will make you more cheese than you could ever buy at the store. Ultimately cheaper than buying vegan cheese forever.

What’s the difference between kappa and iota carrageenan? Kappa sets firm and sliceable, which is what you want here. Iota sets softer and more gel-like. Make sure you’re using kappa for this recipe.

Do I need a high-speed blender? A high-speed blender like a Vitamix or Blendtec gives you the smoothest result. If you don’t have one, soak the cashews overnight or boil them in plenty of water for 20 minutes, cool, and drain before blending. This softens them enough to get a smooth blend in a regular blender.

How long does it keep? About a week in the fridge, well sealed. It slices best when cold.

Can I freeze it? It actually freezes okay. The texture changes slightly but it’s still usable. Wrap it well and freeze for up to a month. Thaw in the fridge overnight before slicing.