Description
This vegan cheese recipe yields a creamy, oozy cheese with a rich, cheesy flavor that's perfect for tossing with pasta, drizzling over nachos, or serving as a delicious dip. Made with potatoes, cashews, and nutritional yeast, this gluten-free and dairy-free cheese alternative is both versatile and satisfying.
Ingredients
Main Ingredients
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more for cooking the potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup water
Optional Add-ins
- ½ to 1 chipotle pepper from a can of chipotles in adobo sauce
- 1 tablespoon pickled jalapeños
- ¼ to ½ teaspoon smoked paprika
Instructions
- Cook the Potatoes: Place the peeled and diced Yukon Gold and sweet potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of sea salt to the water. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered until the potatoes are fork-tender, which takes about 8 to 12 minutes.
- Prepare the Base: Drain the cooked potatoes and transfer them to a high-speed blender. Add the garlic cloves, raw cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, extra-virgin olive oil, and water to the blender.
- Blend Until Smooth: Blend all the ingredients together until the mixture is completely smooth and creamy, creating the base vegan cheese texture.
- Add Flavor (Optional): For a spicy kick, add ½ to 1 chipotle pepper or 1 tablespoon of pickled jalapeños to the blender. To incorporate smoky notes, add ¼ to ½ teaspoon of smoked paprika. Blend again briefly to incorporate the optional ingredients evenly.
- Serve and Enjoy: Serve the vegan cheese immediately as a dip with tortilla chips or drizzle it over pasta to make a delicious vegan mac & cheese dish.
Notes
- This vegan cheese is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the thickness by adding more water if needed for a creamier or pourable consistency.
- Cashews can be soaked in hot water for 15 minutes prior to blending to achieve an even smoother texture.
- The nutritional yeast provides the cheesy flavor, so quality yeast is key.
- Experiment with other seasonings like smoked paprika or hot sauce to customize the flavor.
- Make sure to cook potatoes until very tender to avoid graininess in the final cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce/Dip
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free