... How To Make Vegan Cheese - Step By Step | Dance of Stoves

How To Make Vegan Cheese - Step By Step

This vegan cheese has a texture and taste very similar to traditional cheese. In addition, it is a healthier, lighter and very economical version.

Hand taking a nacho in a bowl of vegan potato cheese
The cheese was my passion before I became vegan, and it is one reason why many people are vegetarian and do not follow a 100% vegetable diet. Still, I have good news: you can make delicious vegetable cheeses, and this vegan cheese is proof of them.

This recipe is also perfect for lactose intolerant or people looking for healthier alternatives to traditional cheese. In addition, it is a straightforward and inexpensive recipe.

Also Read: The 10 Most Popular Recipes Of 2021

The first time I made it, I couldn't believe it wasn't real cheese; in fact, I have fooled many non-vegans, and the same has happened to many people who have tried my recipe.

It has the same consistency, texture and flavour as the typical cheese that I used to order in the cinema with nachos, and it is how I like to eat it the most. 

Still, it can also be served with some carrot crudités or any vegetable if you prefer a lighter version.

Also Read: How To Make Soy Milk - Step By Step

The great thing about this recipe is that it is cholesterol-free and lighter, and lower in fat than a classic cheese sauce. It is made with potato, carrot, oil, water, and seasonings. 

The oil can even be removed and replaced with water, although it is more decadent with oil for my taste.

Also Read: How To Make Coconut Milk - Step By Step

Besides taking it as an appetiser or starter, Who can use it to substitute cheese in all recipes because it gives many hits. You have to try it, seriously, it is one of those recipes that changes your life.

How to Make Vegan Cheese - Step by Step
Step by step photos of how to make vegan cheese

  • Cook the potato and carrot or steam them for about 20 minutes or until tender (photo 1).
  • Strain them and put them in a blender and the rest of the ingredients (photo 2).
  • Beat until smooth and creamy (photo 3).
  • Serve the cheese with nachos (photo 4) or use it in the way you prefer to replace the traditional cheese. You can keep leftovers in the fridge for 4-5 days.

Advice

  • You can use water at room temperature, hot water or even take advantage of the cooking water of the vegetables. I like more to use clean water and the weather.
  • I use extra virgin olive oil to make this recipe, but any oil will do.
  • If you don't want to use oil, you can substitute it for water or unsweetened plant-based milk.
  • The weight of nutritional or beer yeast varies a lot from one type or brand to another, so the idea is to use measuring cups or add eight tablespoons. You can also add the 35 g and add more if necessary.
  • Both nutritional yeast and beer yeast will do. If you can't find them or prefer to use something else, substitute beer for the water, although you may need to add a little less in that case.
  • Nutritional and beer yeast are gluten-free (make sure you put it in the package to avoid cross-contamination), but if you want, you can also use gluten-free beer instead of water.
  • To give it a spicy touch, you can add chopped chilli pepper or a little chilli powder. You can also add other spices such as paprika to flavour your cheese.

Photo of a bowl with vegan cheese and nachos around it
How to use vegan cheese

You can use it as an aperitif to dip nachos, pita bread, crudités or whatever comes to mind.

Also Read: How To Make Almond Milk - Step By Step

It can also be used as a sauce to make mac and cheese or any recipe where you need a cheese sauce. In general, it is perfect for making pasta or even lasagna.

Also Read: How To Make Oat Milk Recipe

It is also great to replace cheese in pizzas, hamburgers or in general for recipes that use cheese.

Can vegan cheese be frozen?

Yes, you can freeze it without problems. I like to freeze it in portions and put it in the fridge the night before so that it defrosts on its own. 

Then I heat it in a saucepan and add a little water or non-dairy milk if it is too dense.

Also Read: Easy Homemade Tahini Recipe

Are you looking for more recipes?

Photo from above of a bowl with vegan cheese and nachos
Have you made this vegan cheese recipe?

Please leave a comment below, share it or rate it. Also, FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST. I love to hear from you!

Vegan Cheese

Small picture of a hand dipping a nacho into a bowl of vegan cheese
This vegan cheese has a texture and taste very similar to traditional cheese. In addition, it is a healthier, lighter and very economical version.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook Time: 25 mins
  • Total: 30 minutes
  • Servings: 6 (1x), 12 (2x), 18 (3x)
  • Category: Appetizers
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 2 cups of potato (360g), peeled and chopped
  • 1 cup of carrot (135 g), peeled and chopped
  • 1/2 cup of water (125 ml)
  • 1/2 cup nutritional or beer yeast (35 g); see notes
  • 1/3 cup of extra virgin olive oil (85 ml)
  • One tablespoon lemon juice
  • One teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Ingredients SCALE (2x)

  • 4 cups of potato (720 g), peeled and chopped
  • 2 cup carrot (270 g), peeled and chopped
  • 1 cup of water (250 ml)
  • 1 cup nutritional or beer yeast (70 g); see notes
  • 2/3 cup extra virgin olive oil (170 ml)
  • Two tablespoon lemon juice
  • Two teaspoon salt
  • One teaspoon garlic powder
  • One teaspoon onion powder

Ingredients SCALE (3x)

  • 6 cups of potato (1080 g), peeled and chopped
  • 3 cup carrot (405 g), peeled and chopped
  • 1 1/2 cups of water (375 ml)
  • 1 1/2 cup nutritional or beer yeast (105 g); see notes
  • 1 cup of extra virgin olive oil (255 ml)
  • Three tablespoon lemon juice
  • Three teaspoon salt
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder

Instructions

  1. Add the potato and carrot to a pot of boiling water and cook for about 20 minutes or until tender. If you want, you can also steam them.
  2. Strain them, put them in a blender with the rest of the ingredients, and beat until you get a creamy texture without lumps.
  3. Serve immediately with nachos, crudités or use as a substitute for cheese for pizzas, burgers, etc. You can keep leftovers in the fridge for 4-5 days or freeze them.

Notes

  • You can use water at room temperature, hot water or even take advantage of the cooking water of the vegetables. I like more to use clean water and the weather.
  • I use extra virgin olive oil to make this recipe, but any oil will do.
  • If you don't want to use oil, you can substitute it for water or unsweetened plant-based milk.
  • The weight of nutritional or beer yeast varies a lot from one type or brand to another, so the idea is to use measuring cups or add eight tablespoons. You can also add the 35 g and add more if necessary.
  • Both nutritional yeast and beer yeast will do. If you can't find them or prefer to use something else, substitute beer for the water, although you may need to add a little less in that case.
  • Nutritional and beer yeast are gluten-free (make sure you put it in the package to avoid cross-contamination), but if you want, you can also use gluten-free beer instead of water.
  • To give it a spicy touch, you can add chopped chilli pepper or a little chilli powder. You can also add other spices such as paprika to flavour your cheese.
  • The recipe adapted from Veggie on a Penny.

Nutrition

  • Serving size: 1/6 of the recipe 
  • Calories: 168 
  • Sugar: 1.5 g 
  • Sodium: 404 mg 
  • Fat: 13.3 g 
  • Saturated fat: 1.9 g 
  • Carbohydrates: 9.1 g 
  • Fiber: 2.5 g 
  • Protein: 4.7 g
  • Keywords: vegan cheese, lactose-free cheese, potato cheese

Post a Comment

0 Comments

–>