Name: Vegan Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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; ½ to 1 chipotle pepper from a can of chipotles in adobo sauce; 1 tablespoon pickled jalapeños; ¼ to ½ teaspoon smoked paprika

Vegan Cheese

The BEST vegan cheese recipe! It has a delicious oozy texture and cheesy flavor. I love to toss it with pasta, drizzle it over nachos, or serve it as a dip. Gluten-free.

30 min total 15 min prep 15 min cook 4

Instructions

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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.
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.
3 For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
4 Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.