To make vegan cheese at home is easier than it seems, there are so many different recipes you can do and is always delicious. I’ve shared with you some recipes, but my favorite is this vegan cheese which is made with potatoes. When you eat it, you can’t believe it’s not a real cheese.
The recipe I wanna share with you in this post is also amazing, but is oil-free, that’s why I prefer the other recipe, because it tastes better, although this cheese is lighter and also healthier. You need to give this fat free vegan mac and cheese a try, even if you don’t like cauliflower because you can’t notice its flavor.
I also use this cheese to make other recipes or even like a dip. It’s the better cheese you can eat if you’re on a diet because is fat-free. I’ve added some turmeric powder to get the beautiful color you can see in the pictures. Feel free to remove the turmeric if you don’t like it.
I was cheeseaholic, I ate cheese every single day, it was my favorite food in the whole world. It was hard to quit eating cheese, so if I could, you can!!! Since I’m vegan, I’m happier and healthier than ever, it was the best decision I’ve ever made. There are hundreds of recipes you can make and many vegan cheeses you can buy, especially if you live in a country with many vegans (here in Spain sometimes is not easy to find vegan food).
If you can’t find nutritional or brewer’s yeast, you can use regular or gluten-free beer instead the water to get the cheesy taste.
If your blender isn’t as powerful as mine, maybe the sauce will be lumpy, if it happens, don’t worry, just add more water (or beer) and blend again. Add other spices or herbs if you want, I add cayenne powder sometimes.
I usually add some vegan Parmesan cheese on top, but it’s not fat-free because is made with cashews. Besides, you can add some oil (instead of water) to make this delicious vegan mac and cheese creamier and tastier, it’s totally up to you.
- 8.5 oz gluten free pasta (240 g)
- 2 ½ cups chopped cauliflower (450 g)
- ½ cup water (125 ml)
- 2 tsp garlic powder
- 2 tsp onion powder
- ¼ cup nutritional or brewer’s yeast (16 g)
- 1 tbsp lemon juice
- 2 tbsp soy sauce or tamari
- ¼ tsp turmeric powder
- Cook the pasta according to package directions.
- Cook the cauliflower for about 10 or 15 minutes or until is soft. You can steam or boil it.
- Blend the cauliflower and the rest of the ingredients in a blender until smooth. Add some salt if you want.
- Drain the pasta and pour it into the pan with the sauce. Stir and serve.
- Serving Size: 1/4 of the recipe
- Calories: 270
- Sugar: 3.6g
- Sodium: 474mg
- Fat: 2g
- Saturated Fat: 0.6g
- Carbohydrates: 51.8g
- Fiber: 8.2g
- Protein: 11.6g