How to Make Plant-Based Cheese
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.
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!
- 1/2 Onion (diced)
- 1 Carrot (skinned, diced)
- 1 Small Russet Potato (skinned, diced)
- 1 1/2 cup Low Sodium Vegetable Stock
- 2 tbsp Tamari (or soy sauce)
- 2 clove Garlic
- 1/4 cup Tahini
- 1 5/8 cup Nutritional Yeast
- 2 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 cup Lemon Juice (fresh if possible)
- 5 tbsp Tapioca Starch
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.
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.
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.
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...
Servings 4
- 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.
