Vegan Cheese
The BEST vegan cheese recipe! It has a delicious oozy texture and cheesy flavor. I love to toss it with pasta, drizzle it over nachos, or serve it as a dip. Gluten-free.
Ingredients
- ¾ cuppeeled and diced yukon gold potato
- ¾ cuppeeled and diced sweet potato
- 2garlic cloves
- ¼ cupraw cashews
- 1 tablespoonapple cider vinegar
- 2 tablespoonsnutritional yeast
- ½ teaspoononion powder
- ½ teaspoonsea salt (plus more for cooking the potatoes)
- ¼ cupextra-virgin olive oil
- ¼ cupwater
- ½chipotle pepper from a can of chipotles in adobo sauce
- 1 tablespoonpickled jalapeños
- ¼ teaspoonsmoked paprika
Directions
- 1
Place the Yukon Gold and sweet potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- 2
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
- 3
For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
- 4
Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.