Cheeze de Root Dog

When this cheeze is hot it makes me think of fondue. When it’s cold it makes me think of cheeze whiz. I used it on some hot macaroni and it made a good mac and cheeze. I used it in a grilled cheeze sandwich by spreading it on cold and then grilling as usual. I used it on my Chili Cheeze Root Dog too.

This recipe was inspired by a recipe on the blog “It Doesn’t Taste Like Chicken”  called “melty stretchy gooey vegan mozzarella.”


1/2 cup raw cashews

1 cup water

3 heaping tbsp tapioca starch (also known as tapioca flour)

1 tbsp nutritional yeast

1 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp garlic powder

1 root dog ( see how to make root dog here)


  1. Add the cashews to a small pot and with enough water to cover bring to a boil for 10 to 15 minutes, until they are soft.
  2. Drain and rinse cashews and add them along with the 1 cup of water and all the other ingredients to a blender. Blend until smooth. It will be watery.
  3. Pour into a sauce pan over medium-high heat and continuously stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for another minute to make sure it has firmed up completely.

Store in airtight container in refrigerator.