Description
This creamy vegan cheese recipe combines sweet and Yukon Gold potatoes with cashews and nutritional yeast to create a rich, dairy-free cheese alternative. Perfect as a dip or sauce, it’s easy to customize with optional smoky and spicy add-ins for extra flavor.
Ingredients
Base Ingredients
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more for cooking the potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup water
Optional Add-ins
- ½ to 1 chipotle pepper from a can of chipotles in adobo sauce
- 1 tablespoon pickled jalapeños
- ¼ to ½ teaspoon smoked paprika
Instructions
- Cook the Potatoes: Place the peeled and diced Yukon Gold and sweet potatoes in a saucepan. Cover with cold water until about 1 inch above the potatoes and add a few pinches of salt. Bring to a boil, then reduce the heat to a simmer. Cook uncovered until the potatoes are fork-tender, about 8 to 12 minutes.
- Blend the Ingredients: Drain the cooked potatoes and transfer them to a high-speed blender. Add the garlic cloves, raw cashews, apple cider vinegar, nutritional yeast, onion powder, ½ teaspoon sea salt, extra-virgin olive oil, and water. Blend on high until the mixture is completely smooth and creamy.
- Add Optional Flavors: For a spicy kick, blend in ½ to 1 chipotle pepper or 1 tablespoon pickled jalapeños. For a smoky depth, add ¼ to ½ teaspoon smoked paprika. Blend again briefly to incorporate.
- Serve: Enjoy the vegan cheese as a dip with tortilla chips or use it as a sauce over pasta to create a delicious vegan mac & cheese.
Notes
- This vegan cheese is best served fresh but can be refrigerated in an airtight container for up to 3 days.
- You can soak the cashews for 2 hours before blending to enhance creaminess, but it’s optional.
- Adjust the water quantity to reach your preferred cheese consistency—less for thicker, more for creamier sauce.
- For a nut-free version, substitute cashews with cooked white beans or additional potatoes.
- Use a high-speed blender for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sauce/Dip
- Method: Stovetop
- Cuisine: Vegan/American
