Step 1

Begin by boiling the cashews and carrots for about 5 minutes in a pot with enough water to cover them. Once the cashews and carrots are soft, strain out the water and transfer the softened ingredients to a blender or food processor. Keep in mind that a food processor tends to leave small bits of cashews.

Step 2

Add the vegetable broth, lemon juice, nutritional yeast, tapioca flour, 1 teaspoon of smoked paprika, garlic powder, Dijon mustard, and sea salt to the blender. Blend until the texture is smooth and creamy.

Step 3

Once all the ingredients have been blended, pour the mixture into a saucepan and whisk or stir over medium heat. Cook until the vegan cheese sauce starts to thicken and takes on a more stretchy cheese-like consistency. It should be stringy and melty. Be sure to adjust the heat if necessary to prevent it from burning.

Step 4

Once you reach your desired thickness, remove the vegan cheddar cheese from the heat and use it immediately if you wish or allow it to cool and store it in the fridge.

Step 5

Enjoy! You can use it in your favorite recipes that call for cheddar cheese.