SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE. After a lot of experimenting, fermenting, blending, and countless failed results trying to make the perfect cheese, I have decided that sometimes the best thing is to go back to basics and that's exactly what I did here. Potatoes. That's it. And there you have it, melty, soft, tangy, silky, delicious! Oh, and have I mentioned, Hassle-free? So I hope you guys enjoy this amazing vegan cheese as much as I do!
INGREDIENTS
- 2 - 3 large cooked starchy potatoes (approx. 2 cups of mashed potatoes)
- 2 tablespoons of lemon
- 1 teaspoon of salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/4 cup olive oil
- 1/4 cup unsweetened non-dairy milk (or less)
- 1 tablespoon of green olives
- 1 tablespoon of the olive's brine
- 2 tablespoons nutritional yeast
- 2 tablespoons of sour starch or tapioca starch
- 2 tablespoons of cornstarch
METHOD
- Blend the olives, the olive brine, the plant-based milk, and the olive oil until smooth. Set aside.
- In a food processor, add the remainder of the ingredients plus the previously blended ingredients, except for the sour starch and the cornstarch; process everything until smooth. Add the sour starch and the cornstarch, process it a little bit, only enough for the starches to get incorporated into the mixture.
- Add the processed mixture to a pot on medium heat and stir for 5 minutes. Transfer the cheese mixture into a previously greased mild, cover, let it cool until room temperature then put it in the fridge for 4 hours.
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