If you are looking for a DELICIOUS vegan cheez that costs pennies to replace melted mozzarella and melted cheddar you have found it. Soy free, gluten free, nut free, grain free.. this recipe is the easiest vegan cheez to make; takes 10-15 minutes, requires only a blender, no hard to find ingredients, around .30 cents a big batch in 2014 u.s. dollars, holds up in frig and drizzles easily with a spoon compared to other vegan homemade cheez sauces with no gummy or stringy mess and no walking on glass, multiple equipment cooking methods with agar or powdered starches. Also does well baked or microwaved, or as a dip.
Equipment:
Bottom blade Blender
spatula to get out of the blender
covered bowl for storage
Ingredients…
* 1 cup of packed down russet potato baked or microwaved (the inside of the potato, not the skin)
* 1/3 cup oil (I use canola oil or olive oil for mozzarella)
* 2-3 TBL of melted refined coconut oil for a more saturated fat mouthfeel
* 3 TBL fresh lemon juice
* 1/2 tsp salt, or more if you like
* water (or white veggie, seed, nut, bean milk) as needed to reach melted cheese consistency, usually up to 3/4 to 1 cup of liquid
Method…
Combine in blender the 1 cup of potato, oil, lemon juice, salt and water / vegan milk (a 1/4 cup at a time), until the consistency reaches melted cheese. Taste to see if you need additional salt, tang. Use right away or store, covered in frig a day or 2 until ready to use.
Ideas for additions to mozzarella or white cheez sauce..
a little miso, a tsp. of nooch nutritional yeast, cider vinegar, white wine. For richer, heavier cheez use a soy milk, cashew milk, rice milk, sunflower milk and yes, I have used cauliflower milk or white asparagus milk successfully--all turns out delicious….although this turns out delicious if you use only the ingredients I have listed.
Ideas for additions to make cheddar or orange cheez sauce..
a little tomato paste or a tsp. of sweet paprika then add some steamed carrots or squash for color, a couple TBLs of nutritional yeast. Add jalapeño pickle juice or pimento pickle juice instead of water, hot peppers, lime juice, salsa and cilantro if making nachos or mexican queso.
 |
| potato mozzarella on a slice of homemade vegan pizza, amazing! (I used homemade sunflower seed cream instead of water to make a richer tasting mozzarella) |
Bottom blade Blender
spatula to get out of the blender
covered bowl for storage
Ingredients…
* 1 cup of packed down russet potato baked or microwaved (the inside of the potato, not the skin)
* 1/3 cup oil (I use canola oil or olive oil for mozzarella)
* 2-3 TBL of melted refined coconut oil for a more saturated fat mouthfeel
* 3 TBL fresh lemon juice
* 1/2 tsp salt, or more if you like
* water (or white veggie, seed, nut, bean milk) as needed to reach melted cheese consistency, usually up to 3/4 to 1 cup of liquid
Method…
Combine in blender the 1 cup of potato, oil, lemon juice, salt and water / vegan milk (a 1/4 cup at a time), until the consistency reaches melted cheese. Taste to see if you need additional salt, tang. Use right away or store, covered in frig a day or 2 until ready to use.
 |
| Mexican queso with green onions and cilantro |
Ideas for additions to mozzarella or white cheez sauce..
a little miso, a tsp. of nooch nutritional yeast, cider vinegar, white wine. For richer, heavier cheez use a soy milk, cashew milk, rice milk, sunflower milk and yes, I have used cauliflower milk or white asparagus milk successfully--all turns out delicious….although this turns out delicious if you use only the ingredients I have listed.
 |
| nachos with potato cheddar and "almond tangy sour cream" |
a little tomato paste or a tsp. of sweet paprika then add some steamed carrots or squash for color, a couple TBLs of nutritional yeast. Add jalapeño pickle juice or pimento pickle juice instead of water, hot peppers, lime juice, salsa and cilantro if making nachos or mexican queso.
