Liquid Cheese
A pourable, dairy-free cheese that firms up when baked. It keeps in the fridge for days and can be drizzled over anything you bake. It pours like a liquid when raw, then firms up, pulls, and browns when it hits heat. The potato starch is what makes that happen - it gelatinizes in the oven, giving you a set, golden-topped result without any dairy.
One jar in your fridge covers two jobs: a drizzle sauce for anything going into the oven, and a baked cheese layer that looks and behaves like the real thing.
Choose the version that works for you - they all set and brown the same way in the oven.
The Recipes
Each version makes approximately 250 ml.
Version 1 - Cashew (Richest)
The original. Blending cashews into the base gives the fullest, most rounded flavour and the richest texture after baking.
- 60g raw cashews
- 120 ml soy milk
- 30g potato starch
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp turmeric powder (for colour)
Blend everything until completely smooth - a full 60-90 seconds. Any graininess at this stage will be more noticeable once baked. Pour into a sealed jar and refrigerate.
Version 2 - Olive Oil (No Blender Needed)
No cashews, no blender. The olive oil takes the place of the fat from the cashews. The result is a little lighter than the original but sets and browns just as well.
- 60 ml soy milk (half the amount)
- 1 tbsp olive oil
- 30g potato starch
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp turmeric powder (for colour)
Whisk all ingredients together until smooth. No blending needed. Pour into a sealed jar and refrigerate.
Version 3 - Soy Cream (Richest Without a Blender)
No cashews, no blender, and a slightly richer result than the olive oil version. Soy cooking cream brings more body to the base without any extra steps.
- 80 ml soy cooking cream
- 30g potato starch
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp turmeric powder (for colour)
Whisk all ingredients together until smooth. Pour into a sealed jar and refrigerate.
What to Expect
Raw, straight from the jar: Pourable and fluid, pale yellow from the turmeric. It will look like it could never turn into cheese. That is normal.
After baking: It sets firmly, develops a golden top, and has a satisfying pull when cut or scooped. The turmeric deepens to a proper cheese-like colour under heat.
After refrigerating: The starch thickens it in the fridge over time. Give it a good stir or shake before using. If it has thickened too much to pour, add a splash of soy milk and stir to loosen.
How to Use It
Drizzle and bake (the core use): Pour or spoon it over anything going into the oven. A thin drizzle gives a delicate golden crust, a generous pour gives a thicker, chewier layer.
Pasta bakes and lasagne: Use it as the top layer in place of bechamel or grated cheese. It browns beautifully and holds its shape when you slice through.
Pizza: Dollop or drizzle over a topped pizza before baking. It melts into the other toppings rather than sitting on top.
Flatbreads and focaccia: Drizzle over before baking for a golden, lightly cheesy crust.
Stuffed vegetables: Peppers, courgettes, and mushrooms - spoon it generously over the filling before the tray goes in.
Potato dishes: Over sliced potatoes going into the oven, or across the top of a potato gratin.
Grains and pulses: Over a tray of roasted chickpeas or a grain bake - it clings to the surface and forms a savoury coating.
Storage
Fridge: Several days in a sealed jar. Stir before each use as the starch settles and the mixture thickens.
Freezer: Not recommended. Potato starch does not freeze and thaw well - the texture becomes grainy and the sauce separates. The recipe is quick enough to make fresh batches as needed.
Troubleshooting
It did not set or brown in the oven: The oven temperature was likely too low or the baking time too short. Aim for at least 180-200°C and give it enough time to develop colour. If it is buried under other ingredients, it will not brown as well.
It is too thick to pour from the fridge: Add a small splash of soy milk and stir well - it should loosen back to a pourable consistency.
The texture is grainy after baking (cashew version): The cashews were not blended long enough. Blend for a full 90 seconds. A high-powered blender helps significantly here.
It is not browning evenly: Make sure the layer is even across the surface. Thin patches brown faster than thick ones.
It has a strong turmeric flavour: The half teaspoon is there for colour, not flavour. If it is coming through strongly, reduce to 1/4 tsp next time.
Scaling
All three versions double or triple cleanly. The starch-to-liquid ratio matters, so scale all ingredients together rather than adjusting them individually. The salt should scale exactly - do not reduce it based on taste at the raw stage, since it is designed for baked use.
