Vegan Cheese
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.94 out of 5 stars
(173)
Ingredients
4 servings
- 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, plus more for cooking the potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup water
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Preparation
Step 1
Place the Yukon Gold and sweet 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.
Step 2
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.
Step 3
For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
Step 4
Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.
Step 5
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Chef's notes
Note:
if you're using a high powered 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.
