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Vegan cheese

  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Appetizers, Gluten Free
  • Cuisine: Vegan

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.

Vegan Cheese - 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.
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Ingredients

  • 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)

Instructions

  1. Chop the potatoes and the carrots and boil or steam them for 20 to 30 minutes or until soft.
  2. Place all the ingredients in a blender and blend until smooth.
  3. Serve with tortilla chips or use the vegan cheese to make mac and cheese, pizza or any other recipe that calls for cheese.
  4. Store the vegan cheese in a sealed container in the fridge for up to 4 days.

Notes

  • 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.

Nutrition

  • 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