Notes

• 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’re oil-free, just add more water (the same amount) or any unsweetened plant milk of your choice, such as soy milk or almond milk.
• 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.