Classic Vegan Cheddar Recipe

The veggie-based vegan cheddar has become a vegan staple for every new vegan! It’s nut-free, soy-free, and can even be made oil free (just up the water content)! Cheesy, healthy and  so versatile!

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Cheddar Sauce

1 medium potato

2 large carrots

¼ cup nutritional yeast

¼ cup olive oil

¾ cup water

1 tbsp lemon juice

1 tsp salt

⅛ tsp white pepper

⅛ tsp turmeric

⅛ tsp paprika

⅛ tsp cayenne

Peel potatoes. Chop potatoes and carrots. Add to a small saucepan and cover with water and a dash of salt. Boil until tender. Drain and add to a food processor with remaining ingredients. Puree.

Yield: 1 ½ Cups+

If you please, you can also use sweet potato or butternut squash as a replacement for the white potato and carrots. Throw in  sautéed onions and garlic to bump up the flavor even more! For mexican-inspired meals, spice your veggie cheddar sauce up with a little chili powder and some cumin. Try it on roasted broccoli, with macaroni or any kind of pasta, or as a dip. Mix in some salsa or roasted peppers for a queso dip!

If you’re in the mood for a creamier cheese sauce, you can buy our cashew-based V-Grits cheddar cheese sauce in select stores. Other vegan cheddars on the market include Daiya, Chao, Follow Your Heart, Heido Ho, and GoVeggie! Daiya is a great stretchy cheese, but might be a little less creamy than a typical cheddar. Chao and Follow Your Heart melt great, and Heidi Ho is perfect for a healthy, veggie based sauce with a mild cheesy flavor! If you get to experimenting in the kitchen, make our recipe at home and let us know what you think!
Signing off for the Sentient,
Sammi

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