This vegan cheese tastes like real cheese. It’s also gluten-free, inexpensive and the ingredients are easy to get. It’s a healthy alternative to cheese.
I used to be addicted to cheese before I went vegan, so one of the first things I tried to veganized was cheese. This is my go-to vegan cheese sauce and when I tried it for the first time, I couldn’t believe it was not real cheese. It has the same taste and consistency!
We usually eat this vegan cheese with our baked tortilla chips, but if you want something lighter, you can eat it with some crudités.
The ingredients are really easy to get and so affordable. The recipe is also so easy to make, you just need to boil the veggies and blend all the ingredients. This vegan cheese is gluten and dairy-free, so you can enjoy this gorgeous recipe if you are a celiac or a lactose intolerant.
There are so many dishes you can make with this delicious plant-based recipe, like mac and cheese, pizza or whatever that calls for cheese. We are totally in love with it!
Before finding this awesome recipe, I tried a lot of non-dairy cheeses and although they were not bad, they had nothing to do with real cheese, so when I found this one, I could fulfill my dream of finding a healthy cheese alternative.
The original recipe is from Veggie on a Penny. We love their blog and will be eternally grateful for this delicious cheese. Seriously, you NEED to try it, you will find no difference with real cheese, I promise!
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cups peeled potatoes (360 g)
- 1 cup peeled carrots (135 g)
- 1/3 cup extra virgin olive oil (70 g)
- 1/2 cup water (125 ml)
- 1 tsp salt
- 1 tbsp lemon juice
- 1/2 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Dash of cayenne powder (optional)
- Chop the potatoes and the carrots and boil or steam them for 20 to 30 minutes or until soft.
- Place all the ingredients in a blender and blend until smooth.
- Serve with tortilla chips or use the vegan cheese to make mac and cheese, pizza or any other recipe that calls for cheese.
- Store the vegan cheese in a sealed container in the fridge for up to 4 days.
- To make an oil-free version of this recipe, add water instead of the oil. You can also add some tahini or any other healthy fat.
- If you can’t find nutritional yeast, use debittered brewer’s yeast, or even regular or gluten-free beer instead of the water.
- Recipe adapted from Veggie on a Penny.
- Serving Size: 1/6 of the recipe
- Calories: 215
- Sugar: 2.7 g
- Sodium: 293.7 mg
- Fat: 12.8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 17.8 g
- Fiber: 7.1 g
- Protein: 11.9 g