Vegan Cheese

rate this recipe:
5 from 10 votes
Prep Time: 15 mins
Serves 4
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The BEST vegan cheese recipe! It has a delicious oozy texture and cheesy flavor. I love to toss it with pasta, drizzle it over nachos, or serve it as a dip. Gluten-free.

Ingredients

  • ¾ cup peeled and diced Yukon gold potato
  • ¾ cup peeled and diced sweet potato
  • 2 garlic cloves
  • ¼ cup raw cashews
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup water

To make your cheese spicy or smoky, try adding:

  • ½ to 1 chipotle pepper from canned chipotles in adobo
  • 1 tablespoon pickled jalapeños
  • ¼ to ½ teaspoon smoked paprika

Instructions

  • Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
  • Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
  • For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
  • Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.

Notes

Note: if you're using a high powdered blender, like a Vitamix, there's no need to soak the cashews. If you're using a less powerful blender, you can soak them for 2 hours. Drain before adding to the recipe.