Vegan Cheese Recipe
Trade out your traditional cheese dip for this healthy vegan alternative that will tantalize your taste buds.
Overview
Total time: 50 S
Servings: 8
Calories: 119
Ingredients
- 3/4 cup almonds blanched
- 1/3 cup water
- 3 tbsp. tahini
- 1/2 tsp. kosher or sea salt
- 1/4 cup nutritional yeast flakes
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 155mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 0g
- Protein: 5g
Instructions
- Add all ingredients to Twister jar and place Twiter lid on jar.
- Blend on a Medium Low speed for 20 seconds, and then increase to Medium High speed for an additional 30 seconds. Turn the Twister lid counter-clockwise during blending.
Note: You may need to add ½ cup of water
This is not quite as tart as real cheese. I added 1/2 tsp lemon juice and it made a big difference.
This recipe is also pretty salty; add to taste but not more than the 1/2 tsp.
Oil a rounded mold and line with walnuts. Pack this recipe into it, chill, and unmold for a cheese ball (keep the water content low).
Also can mix the Vegan Cheese 50:50 with unsweetened soy or almond milk for Mac and Cheese sauce (about 1/2 cup of each with 12 oz pasta).
Cashews work well too; a bit creamier. Any nuts soaked in water first will soften and blend smoother.
This recipe makes just under 1 cup.
Yes, you can use the FourSide or WildSide jar. It will take a bit longer to make and you will have to stop and scrape the sides. If using the WildSider jar, you may need to double the recipe.
I bet a 1-2 tbsp. of light miso would add some nice cheesiness to this!
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