Vegan Cheese

Making vegan cheese is not as hard as it may seem. It tastes very similar to cheese and has the same satisfying texture.  There are many plant based cheese brands out there these days; Daiya, Follow Your Heart, Miyoko’s, Field Roast Chao, Go Veggie, etc. Follow the link for a list. Most of them are available at supermarkets, Whole Foods and health food stores, and others you can order online. I’ve also been to restaurants that make their own cultured vegan cheeses that were so spot on. The vegan cheese options will only be getting better and better. Miyoko’s Creamery really is an incredible source to see what is being done with plant based cheeses.

The base for vegan cheeses is usually nuts, cashews particularly. Many of the packaged vegan cheeses in the supermarkets will have an oil base with a starch. They melt and tear just like regular cheese. Nutritional yeast flakes commonly used when making homemade cheeses.

I use a precise blend of ingredients that makes a thick cheese great for dipping, spreading, and as a sauce. It is very thick, rich in flavor, and strong like cheddar.

Nutritional yeast flakes (sometimes called nooch) are very popular among vegans. It’s what grated cheese is to non vegans. Many of us use these yellow flakes to top our savory dishes and it adds a rich and almost nutty cheese like flavor. They are grown from sugarcane and beets and have been a staple health food for many years. You can find them at health food stores, Whole Foods, online, and most markets. Not to be confused with baking yeast or brewers yeast, these are a condiment.

These flakes pack more than flavor. They are immune boosting, anti-viral, anti-bacterial, loaded with B vitamins, protein, and minerals. Also helps lower cholesterol, nourishes hair, skin, and nails, improves digestion, prevents cancer, improves metabolism, balances blood sugar, promotes brain health, helps build muscle, and increases overall vitality. It is great for those with malnutrition or looking to get a potent nutritional food source. And, it will not lead to candida but will strengthen your body to fight intestinal imbalances.

Vegan Cheese

Yields: 2- 2 1/2 cups

  • 1 cup raw cashews (soak overnight and then rinse before use)
  • 1/2 cup olive oil
  • 2 medium sized boiled white potatoes, skinned
  • 1 cup nutritional yeast flakes
  • salt and pepper to taste
  • optional; 1/2 cup of the potato cooking water for a thinner cheese
  • optional; 1 tbsp dijon, horseradish, 3 chipotle peppers, and/or hot sauce

Soak 1 cup cashews in 2 cups water overnight. Rinse them the next morning and put to the side.

Peel and cut the potatoes, then boil them in 2 cups water until they are fully soft. Save the water, you may need it to add if the cheese mixture is too thick for your taste. Put to the side.

Take the cashews, nutritional yeast, potatoes, olive oil, and optional spices, and blend until it becomes very thick. You can use a food processor or blender. If you don't like it so thick then add a 1/2 cup of the potato water, or add half the amount of nutritional yeast.

This stuff is great poured over nachos and mexican food, or used as a dip for baguette slices and veggies, poured over pasta, or for sandwiches.

  • Preparation time: 1 hour or less
  • Cook time: 40 minutes
  • Total time: 1 hour or less
Vegan Cheese

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