Vegan Cheese Recipes
EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
VEGAN CHEESE
How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). This dairy-free cheese is tangy, cheesy, and versatile - use it in slices, shredded, or melted into or over dishes. Plus, it's nut-free and soy-free!
Provided by Michaela Vais
Time 10m
Number Of Ingredients 9
Steps:
- Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
- Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
- Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
- In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
- Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
- Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!
Nutrition Facts : ServingSize 1 piece, Calories 98 kcal, Carbohydrate 4 g, Protein 2.6 g, Fat 8 g, SaturatedFat 7 g, Sodium 335 mg, Fiber 1.1 g, Sugar 1.8 g
HARD SLICEABLE CASHEW CHEESE
Vegan cashew cheese that is sliceable and perfect for a vegan cheese board! It's delicious on crackers and you can slice it into perfect slices and you can mash it up on a cracker if you like. Full flavored, authentic looking and quick and easy to make too!
Provided by Alison Andrews
Categories Appetizer Gluten-Free Side
Time 20m
Number Of Ingredients 14
Steps:
- Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
- Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
- Blend until smooth.
- Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
- Refrigerate until set. To remove from the bowl, turn upside down onto a plate.
Nutrition Facts : ServingSize 4 Slices, Calories 71 kcal, Sugar 1 g, Sodium 303 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 3 g
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