I can’t tell you how long I searched for a plant-based cheese recipe. I did crazy experiments that had me soaking and sprouting things and leaving them for days in a dark dank corner.
My criteria for the perfect cheese was this: nut-free (so my wife could take left-overs to school), I wanted something that would be a good sauce, but also a great spread or dip, and lastly I wanted it to be grateable. What a crazy list of demands, right? Well this one does THEM ALL!
Fresh from the stovetop it’s a wonderful sauce for nachos, or macaroni and cheese. Let it set in the fridge and suddenly it’s the perfect spread for a grilled cheese sandwich. Toss it in the freezer and within hours you’ve got a wonderful grateable cheese. And it makes a A LOT, so you can use one batch for multiple things.
Now that you know how to make plant-based cheese this recipe will be a game changer in your kitchen.
How to Make Plant-Based Cheese
Description
This is the ultimate plant-based cheese. Fresh from the stove it's like a beautiful sauce, but after setting it's a delightful spread. Freeze it and it's grate-able. Stop wondering how to make plant-based cheese and get on it!
Ingredients
“Cheese” Sauce
Instructions
“Cheese” Sauce
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Water sauté the onion and carrots until the onions are nicely translucent., about three minutes or so. Add in the potatoes and stir for another minute or so.
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Add in the broth, tamari and garlic and put on the lid and bring to a simmer for 10-15 minutes until the vegetables are tender.
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Transfer the mixture into a high speed blender and add the rest of the ingredients except for the tapioca starch. Crank the blender on high and leave it until smooth. Scrape down the sides as needed.
Once smooth now you can add your tapioca starch and blend again until all combined.
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Pour the mixture back onto the pot (use the same one as before) and simmer for 6-10 minutes, until the mixture thickens up. Should be just a bit thicker than gravy, but not as thick as glue... I'm sorry I mentioned glue when talking about food...
Serving Size 1/2 cup
Servings 8
- Amount Per Serving
- Calories 106kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.5g3%
- Sodium 182mg8%
- Potassium 475mg14%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 4.7g19%
- Sugars 1g
- Protein 8.3g17%
- Calcium 3 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I just found you and now want to try all your recipes! I’ve been vegan for 30 years and WFPB for 3. I miss grilled cheese and can’t wait to try your cheese sauce! Have you ever tried to finish cooking the sauce completely in the vitamix? It will heat things, so wondering if sauce will thicken there. Thanks so much!
I haven’t tried that yet – but would be an interesting experiment… not sure it gets it hot enough in the Vitamix…
Delicious!! I was able to add arrowroot powder to the blender, and high power blending for a few minutes in my Vitamix thickened it up perfectly!
Oh good! Most starches will work, some just have minor changes in texture!
I was not able to find tapioca starch. I did find Bob’s Red Mill Tapioca Flour. I am assuming that will work just as well. However, I’m going to try it with arrowroot powder since that is what I already have on hand. Love your videos and cookbook reviews!
Oh sorry – it’s totally the same thing as far as I know!
I just made this today, and it is SO good! I realized at the last minute that I was out of tapioca starch, so I used potato starch, and it worked just fine. I have a slightly sweet version of a cheese sauce that I use for some things, but I have been wanting to find a fully savory version that is not tremendously high in fat, and this is perfect. Will make it often. Thanks for sharing!
Awesome! You can make a HUGE batch of this and freeze it too! Glad you enjoy!
Can you clarify how many potatoes please. The recipe says 1 small russet potatoes. The plural of potatoes along with the amount used in the video has left me unclear. Thanks. Looking forward to trying it.
Oh – I’ll fix that now. It’s just one.
Wow another Lydia lol and beat me by 7 years I’ve only been Vegan 23 years. But found your channel love it and your family.
Thanks you PBJ.
Thank you! Glad you stumbled upon the website 🙂
This recipe is delicious! So excited to find a cheese alternative that is not nut based. Just a note for others — I used 3.5 lemons to get a half cup juice. To freeze it, I think I’ll line a square Tupperware with plastic wrap and then pour it in (for easier removal once frozen) but if there’s a better way please let me know. Thanks for this fantastic recipe! (I’m trying to give it 5 stars but it appears stuck on 4.5 🙂
So glad you love it! When we don’t consume it all we freeze the leftovers in a silicon muffin pan so it’s like a 1/2 cup increment and pops out easily 🙂
Freezing this way is so smart! Going to try. Think it’ll be a game changer. Would love a whole episode on freezer meals if you haven’t done one yet.
So glad you like this!
We don’t tend to do a lot of freezer meals, but I’ll keep this idea in my back pocket!
Jeremy, have you seen Souper Cubes? They are pretty fantastic for freezing specific portions.
I have – need to pick some up!
Just made for the first time!
It’s very strong flavored and weirdly addictive. So excited, thanks for the recipe!
Haha – YES – super addictive. Got that in my fridge right now 🙂
Hi! I’m excited to try this! Have you ever used Yukon gold potatoes instead of russet? They’re not as fluffy as russets, but I use those for everything else and don’t keep russets in the house. Just curious if you see a change in texture. Also, could you include a measurement of diced potatoes instead of “one small russet potato”? Watching your video, it looks like more than just one small russet. Thank you for all of your plant based awesomeness!
You can use any white potato. The reason why it looks like more in the video is because I made a triple batch 🙂
Love this recipe I used a sweet potato instead of a russet potato .
Oh wow – never done that. And it worked okay?
I’ve made this a couple times now. I personally love it but my family is a little on the unsure side I think next time I need to reduce the lemon and onion by half see how they take it then. But out of curiosity what do you do when you freeze it? Put it in a container or wrap it up or something else??
I freeze it in a silicon muffin cup – please let me know how you modify and what they think!
Okay thanks for that. I just finished my last batch off this morning for breakfast toasties but I’ll do that with my next batch
I saw the video with this recipe and I just love it! I am the only one in my family dedicated to WFPB and they all loved this sauce! I make a big batch and add it to EVERYTHING. Salad, burritos, BBQ veggie pizza…. yum yum yum!!!! I love your channel. Thank you for being funny. (I love when your wife turns on the sink while your talking… your interactions are hilarious).
Thank you Rasa! So glad your family all enjoyed the cheese sauce!!! Glad our interactions can entertain you 🙂
Hi Jeremy,
I just made this and it is delicious!! My one question.. your nutrition breakdown says 16 1/2 cup servings. Should this be a 1/4 cup? I followed the recipe and it made 4 cups of cheese.
Should be 8 1/2 cup – I’ll adjust – thank you!