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Vegan Cheese (With Oil)

The perfect melt-in-your-mouth vegan cheese made from pantry staples and loaded with veggies--but you'd never guess it!
Prep Time5 mins
Cook Time15 mins
Total Time17 mins
Course: Side Dish

Equipment

  • 1 high-speed blender such as a VitaMix see link above to purchase

Ingredients

  • 2 cups potatoes, peeled and coarsely diced
  • 1 cup carrots, peeled and coarsely diced
  • 1/2 cup water save water from cooking veggies
  • 1/3 cup olive oil or oil of choice
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast flakes see link above to purchase
  • 2 tsp salt
  • 1 tsp chili powder optional, great for Mexican dishes for a nacho cheese sauce flare
  • 1/2 tsp onion powder optional
  • 1/2 tsp garlic powder optional
  • 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
  • dash cayenne pepper optional

Instructions

  • Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
  • Drain potatoes and carrots into a bowl--save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 1/2 cup of liquid from cooking. Blend all ingredients on high until the cheese is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
  • Store in refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
  • You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.