This is a solid non-dairy cheddar-like cheese that doesn’t use nuts. Cashew cheese is great, but can be really expensive – and really calorie-dense. Not exactly a weeknight food.
This version tastes pretty cheesy, makes a decent Mac & cheese (better, strangely, with sauerkraut mixed in), and would make a good dip base.
Gluten-free, paleo, vegetarian, vegan
Vegan Nut-Free Cheddar
1 medium russet potato
1 medium carrot
2 cups non-dairy milk
1/2 cup nutritional yeast flakes
3 Tbsp. olive oil
Juice 1 lemon
1 tsp. salt
2 Tbsp. onion powder
2 Tbsp. garlic powder
3 Tbsp. mustard powder
1 tsp. sweet paprika
1/2 tsp. ground cumin
1 Tbsp. cornstarch or arrowroot powder
Roughly chop the potatoes and carrot and boil until soft, approximately 10 minutes. Drain and let cool a bit. Add to the bowl of a blender or food processor.
Add the rest of the ingredients and blend until smooth. Taste and add a little more lemon juice, spices or salt. I find if I’m missing some punch, extra mustard powder works well.
If you need an even thicker cheese sauce, heat in a pan slowly, stirring often, until desired thickness is reached.
Serves quite a few