5-minute vegan cheese recipes | Dairy-free parmesan, mozzarella & nacho cheese
Recipes in this Video
Vegan Parmesan Cheese is a plant-based alternative to traditional Parmesan, originating from the need for dairy-free options in vegan diets. This cheese-like topping is made primarily with nutritional yeast, which provides a cheesy flavor without any animal products. Its popularity has grown as more people adopt vegan and dairy-free lifestyles, making it a staple in many kitchens around the world.
Ingredients
- โnutritional yeast
- โraw cashews
- โgarlic powder
- โonion powder
- โsalt
- โblack pepper
- โlemon juice
Instructions
- 1Combine nutritional yeast, raw cashews, garlic powder, onion powder, salt, and black pepper in a food processor.
- 2Blend until the mixture resembles a fine meal, scraping down the sides as needed.
- 3Taste and adjust seasoning if necessary, adding lemon juice for brightness.
- 4Store in an airtight container in the refrigerator for up to 2 weeks.
- 5Use as a topping for pasta, salads, or any dish that could use a cheesy flavor.
Ingredient Alternatives
nutritional yeast
Cheaper: brewer's yeast
Brewer's yeast is often less expensive but has a different flavor profile.
raw cashews
Healthier: raw almonds
Cheaper: sunflower seeds
Sunflower seeds provide a nut-free option that is budget-friendly.
garlic powder
Cheaper: fresh garlic
Fresh garlic can be a more flavorful alternative.
salt
Cheaper: sea salt
Sea salt is often cheaper and adds a different texture.
Techniques
Equipment
Also Known As
Vegan nacho cheese is a popular plant-based alternative to traditional cheese sauces, often enjoyed at parties or as a snack.
Ingredients
- โ1 cup raw cashews
- โ1/4 cup nutritional yeast
- โ1/2 cup water
- โ1 tbsp lemon juice
- โ1 tsp garlic powder
- โ1 tsp onion powder
- โ1/2 tsp smoked paprika
- โ1/2 tsp salt
- โ1/4 tsp cayenne pepper (optional)
Instructions
- 1Soak the raw cashews in water for at least 4 hours or overnight to soften them.
- 2Drain and rinse the soaked cashews.
- 3In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper (if using).
- 4Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 6Transfer the vegan nacho cheese to a serving bowl.
- 7Serve immediately with tortilla chips, or store in an airtight container in the refrigerator for up to a week.
Equipment
Ingredients
- โ1 cup raw cashews
- โ1/4 cup nutritional yeast
- โ1/4 cup water
- โ2 tbsp lemon juice
- โ1 tsp garlic powder
- โ1/2 tsp salt
- โ1/4 tsp turmeric powder
- โ1/4 tsp black pepper
- โ1/2 tsp agar-agar powder
- โ1/2 cup coconut milk
Instructions
- 1Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse them before use.
- 2In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, salt, turmeric powder, and black pepper. Blend until smooth and creamy.
- 3In a small saucepan, combine the agar-agar powder with 1/2 cup of coconut milk. Heat over medium heat, stirring constantly until the agar-agar is completely dissolved.
- 4Once dissolved, add the blended cashew mixture to the saucepan and stir well to combine.
- 5Continue to cook the mixture over low heat for about 5 minutes, stirring frequently until it thickens slightly.
- 6Remove from heat and pour the mixture into a mold or container. Smooth the top with a spatula.
- 7Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
- 8Once set, remove the cheese from the mold and slice or shred as desired.
- 9Serve on pizzas, in sandwiches, or as a cheese platter accompaniment.
Equipment
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