Vegan cheese is the perfect dairy-free option for topping veggies, dipping chips into, and just slathering on top of your favorite casseroles, burritos, and potatoes.
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Vegan Cheese sounds like a totally weird thing.
Vegan Cheese sounds like something you wouldn’t want to touch with a 10-foot pole.
Vegan Cheese gets a bad rap because there are so so many bad vegan cheeses on the market.
I’m not gonna call any brands out, but holy gross. There are some that taste like plastic. There are some that are completely inedible. Most of them don’t melt. Most of them ruin our meals and leave us contemplating whether we can actually commit to this plant-based life.
Because, hello, cheese! You gotta have it.
In my more-than-a-decade commitment to vegetarianism, I’ve been asked why I don’t just go vegan about 367837 times. Each time, the answer is CHEESE.
I put it on everything.
You know, the normal stuff – tacos, eggs (another reason the switch to vegan life is rough), casseroles, everything.
But even when we order fries, I gotta know if there’s cheese!
And not just any old cheese, but the saucy kind that’s a neon orange color… the kind that I’m 99.8% sure is not even real dairy product anyway…
But I still gotta have it! It makes everything better.
That is, until you start thinking about the ingredients…
And before you know it, you’re googling baby cows and are researching how you can actually buy one of your own…
Nope, never been there before
And just like that you realize you’ve got to figure out a way to eat cheese without actually consuming dairy products.
Whether it’s for ethical reasons, health reasons, intolerances, or just the fact that cheese makes your belly feel horrible, sometimes you just need a vegan cheese recipe.
One that’s melty.
One that’s saucy.
One that’s creamy.
One that doesn’t taste like plastic.
One that reminds you of gas station nachos without the grossness (even though you secretly want to drink it…)
This is the one. This it the vegan cheese you’re gonna need in your plant-based arsenal.
VEGAN CHEESE RECIPE VIDEO INSTRUCTIONS:
Make it happen – put it on all the things!
This vegan cheese is the perfect dairy-free option for topping veggies, dipping chips into, and just slathering on top of your favorite casseroles, burritos, and potatoes.
- 1 yellow onion (roughly chopped)
- 1 red bell pepper (roughly chopped)
- 2 cloves garlic (minced)
- 1 1/2 Tbsp olive oil
- 6 oz silken tofu
- 1 cup nutritional yeast
- 1 tsp chili powder
- 1 tsp salt
- dash pepper
Add oil to a saute pan and heat over medium-high heat.
Once oil is heated, add in your chopped onion and red pepper. Season with salt and pepper. Saute vegetables for about 7 minutes, stirring frequently.
Once vegetables have softened, stir in garlic and cook until fragrant, about 1 minute.
Transfer your sauteed mixture to a blender. To the blender, also add in the nutritional yeast and tofu. Blend until smooth.
Serve warm or cold