Hi guys! Ready? Here is the full recipe for the Vegan cheese you just watched on my YouTube channel. I suggest that you make a smaller one (cut recipe in half) if you do not plan to use it right away or if you want to “experiment” and see if you would like the taste. This cheese will keep well in the fridge for up to 5 days.
Let’s start, shall we?
3 medium potatoes
6 tablespoons of cornstarch
4 tablespoons of nutritional yeast
1 tablespoon of garlic powder
½ tablespoon of oregano
¼ tablespoon of black or white pepper
½ tablespoon of turmeric powder
The juice of half lemon
½ tablespoon of salt
4 tablespoons of olive oil
½ cup of water or a little more (the one you boiled the potatoes in)
Peel the potatoes, cut them in cubes and cook them as you would do with mashed potatoes. When they are done, remove the potatoes carefully but keep the water (do not drain). Mash the potatoes a little bit.
In your food processor or powerful blender, add ½ cup of water (the one you boiled the potatoes in). Then add the potatoes and all the rest of ingredients. If you need to use more starch water, feel free to add a little more but be careful. If you put too much water, you will have issues slicing it later. The consistency should be creamy (not too thick). Transfer the mixture to a large pan and stir constantly on medium heat for around 5 to 6 minutes. The mixture will start thicken up so keep stirring.
Turn off the fire and carefully place the mixture into a greased plastic container of your choice. Make sure it is greased otherwise you will have problems removing the cheese when it is done. The mixture will be goey and thickish when it cools down. Place the container with the cheese in the fridge and let it rest for at least 4 hours. Yes, be patient and don’t cheat!
Carefully unmold (it should come out easily).
And there you go…super tasty and easy Vegan cheese. 🙂
I have a great basic Vegan chocolate cake recipe that I would like to share with you. I added a few alternative ingredients for those who do not consume any oil or wish to reduce the amount.
I hope you enjoy this super yummy chocolate cake. You have to double the recipe if you are baking a two-layered cake or you are using a bigger pan. The pan shown in the picture is the one I use so I usually double it if I want to make two of those.
Let’s start! 🙂
1 1/2 cups of all purpose flour
1/4 cup cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of sugar
1 cup of warm water
1 tablespoon of white vinegar
1 teaspoon of vanilla extract
1/2 cup of canola oil (or 1/2 cup of applesauce)
Using your stand mixer add the flour, cocoa powder, baking soda, salt and sugar. Take a spoon and just gently stir everything. Then add the warm water, vinegar, vanilla extract and the oil or applesauce. If you are using applesauce, please ensure you keep an eye on the cake since it will cook faster. Mix everything nicely for 3-4 minutes until super smooth. Pour batter into the prepared pan.
Bake at 350F for 30-35 minutes until done.
Go easy and just make it for special occasions!
Hi guys, I hope you all are safe and sound.
I reached 100 subscribers on YouTube (thanks for the support!) and what a better way to celebrate than making a delicious and SUPER EASY Vegan Cream & onion cream cheese recipe!
It will take you literally less than 10 minutes to prepare from start to finish. Hope you enjoy it! 🙂
1 cup of almonds
½ (and a little more) of water
½ teaspoon of salt
½ teaspoon of onion powder
Blanch the almonds by placing them inside a bowl with boiling water. Let them soak for one minute. Transfer the almonds into a bowl with cold water. Drain. Carefully, remove the skins. It should come out very easily at this point.
In a blender, add the almonds, water, salt and onion powder. Blend everything until is nice and creamy. If you need to add a little more water, feel free to add a bit at the time.
And that’s it!
See how EASY it is? You can add it on top of toast, bagels, roast bake and even pasta or salad!
Very versatile and absolutely delicious.
Happy eating. 😉