Keep the leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to 1 month. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water, vegetable stock, or unsweetened plant milk if needed. It can be reheated in the microwave or on the stovetop over medium heat until warmed through.
I’ve made this vegan cheese recipe using different types of potatoes and it always works, so please feel free to use any kind you have on hand.
It can be made with cold, hot, or room temperature water. You could even add the water you used to boil the veggies. I prefer to use clean water at room temperature, though.
Extra virgin olive oil is my favorite choice, but any oil will do.
If you can’t find nutritional yeast in your area, use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water. You may need to add a little less, though.
Not all brands of nutritional or brewer’s yeast weigh the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or 35 grams and add more if needed.
If you want your cheese spicy, just add a dash of cayenne powder.