The ONE Secret Ingredient That Makes This Vegan Cheese Melt And Taste Better Than The Real Thing!

Full recipe included below.

I have to admit I had not heard of this one special thing to add to your vegan cheese mixture.

When cutting back on processed animal foods, quitting cheese is often the hurdle that most people struggle with. We’ve all heard (or said) “but I could never give up cheese” before, and we understand why it’s so difficult.

Who would ever want to ditch mac and cheese,

pizza, grilled cheese, calzones, and other wonderfully cheesy creations? But here’s the thing: even if you decide to cut back on dairy, you don’t have to break up with cheese.

This melty vegan “cheese” will save you from a sad, grilled cheese-less life after dairy.

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…And hello, you can also use it to make vegan Caprese salad. Dream. Come. True.

secret mozarella 5

Also check out this Unbelievably Realistic Vegan Mozzarella Recipe

You’re probably thinking that you need to be a master chef (or biomedical engineer) to successfully make this — but it’s actually ridiculously easy. All you need is raw cashews, water, lemon juice, salt, and one magic ingredient: psyllium husk, a form of fiber made from the Plantago ovata plant. Once you’ve got the goods, just blend soaked cashews with psyllium that’s been mixed with water and all the other ingredients, then refrigerate it. Yes, it’s that easy!


  • 3.5-ounces cashews
  • 1 2/3 cups water
  • 2 tablespoons psyllium powder
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt


  1. Cover the cashews with water. Let the nuts soak for at least 6 hours.
  2. Put the psyllium powder with the 1 + 2/3 cups of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
  3. Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
  4. Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

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