EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
DAIRY-FREE "CHEESE" SAUCE
My boyfriend and I eat dairy-free; he has no choice in the matter because of a severe casein allergy. This creamy cheese sauce is not only dairy-free, but extremely yummy and a great base recipe. You can do just about anything with it! Add a dash of cumin for that smoky Cheddar taste for mac and cheese, add more garlic, butter, and parsley for Alfredo, or add a can of tomatoes and green chiles to make that staple queso dip! It bakes well, too. Try chicken spaghetti with this creamy cheese sauce!
Provided by StarvingCollegeKid
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 2
Number Of Ingredients 8
Steps:
- Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
- Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 25 g, Fat 9.7 g, Fiber 5.2 g, Protein 13.7 g, SaturatedFat 2.1 g, Sodium 212.5 mg, Sugar 5.1 g
VEGAN CHEESE
How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). This dairy-free cheese is tangy, cheesy, and versatile - use it in slices, shredded, or melted into or over dishes. Plus, it's nut-free and soy-free!
Provided by Michaela Vais
Time 10m
Number Of Ingredients 9
Steps:
- Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
- Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
- Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
- In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
- Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
- Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!
Nutrition Facts : ServingSize 1 piece, Calories 98 kcal, Carbohydrate 4 g, Protein 2.6 g, Fat 8 g, SaturatedFat 7 g, Sodium 335 mg, Fiber 1.1 g, Sugar 1.8 g
SWEET POTATO CHEESE SAUCE (+ MORE DAIRY-FREE CHEESE SAUCE RECIPES)
This easy coconut-free sauce is so creamy and dreamy! It's AIP, Paleo, and Whole30.
Provided by Alison Marras
Categories Sauce
Number Of Ingredients 7
Steps:
- Blend all ingredients in a high-speed blender until your sauce forms, add more water as needed to loosen and use in cooking or store for up to 5-days in the fridge.
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4.6/5 (45)Calories 76 per servingCategory Ingredient
- Add the cashew to a large bowl and pour over boiling water until completely covered. Allow the cashews to soak for a minimum of 30 minutes - overnight. The longer you soak your nuts the creamier they will be when blended into the cheese.
- In a food processor or blender add the tapioca starch, coconut oil, agar agar, nutritional yeast, lemon, and salt. Pulse just to combine.
- Drain the soaked cashews from the water then add to the other ingredients in the food processor. Process the nuts and dry ingredients until you reach a smooth nut butter-like texture, scraping down the sides as needed.
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- Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
- Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan.
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- Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral-flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
- Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
- Add all remaining ingredients (2 tbsp agar agar, 2 tbsp nutritional yeast, 1 1/4 tsp salt, 1/2 tsp lemon juice, and 1/4 tsp garlic powder) to the saucepan and stir with a whisk.
VEGAN CREAM CHEESE (QUICK + EASY) - THE SIMPLE VEGANISTA
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5/5 (4)Total Time 15 minsCategory CondimentCalories 80 per serving
- Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion.
- Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them in.
DAIRY FREE CREAM CHEESE RECIPE (THE BEST ON BAGELS!)
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Reviews 1Category Dips And SpreadsCuisine AmericanTotal Time 10 mins
- Start with prepping a few ingredients the day before: Place the cashews in a Mason jar and fill with enough water to cover the nuts. Soak in the refrigerator for 8 to 24 hours. Drain and rinse the cashews. If using coconut milk to obtain the coconut cream, place it in the refrigerator at least 8 hours in advance, preferably more, to allow the coconut cream to separate to the top.
- Drain the cashews, then add them to a small food processor or high-speed blender. Open the coconut milk, spoon out ¼ cup of the cream on top, and add to the food processor with the cashews. Add the vinegar, lemon juice, salt, onion powder, and scallions.
- Process for 30 seconds at a time, opening to stir as needed, for 1 to 3 minutes, until the mixture reaches a nice, smooth texture. Serve or store in the refrigerator for up to 3 to 4 days.
30 STUNNING VEGAN CHEESE RECIPES - VEGAN HEAVEN
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- Vegan Aged Camembert Cheese. Thomas from Full of Plants is a real genius at making vegan cheese. I mean just look at this vegan aged camembert cheese! It looks stunningly real and Thomas says it just tastes like really camembert as well.
- Cashew Cream Cheese with Garlic and Herbs. This vegan cream cheese with cashews is one of my favorite vegan cheese recipes. It’s super easy to make, incredibly creamy, and so garlicky.
- Salsa con Queso. I wish I could just dip a nacho into that vegan queso by Lindsay from Cotter Crunch! Lindsay used fresh vegetables and a hint of Tex-Mex spices to make this vegan cheesy dip.
- Vegan Hickory Smoked Aged Cheese. This vegan hickory smoked aged cheese is another great cheese creation by Thomas from Full of Plants. The coolest thing is that it’s real smoked over hickory wood chips.
- Vegan Mozzarella Cheese. I’m so excited about this vegan mozzarella! The recipe is super simple and you only need four very healthy ingredients. It’s best served in a caprese salad with tomatoes, basil, and balsamic vinegar!
- Vegan Cheddar Cheese. Are you hosting a party? Then this vegan cheddar cheese by Michelle from Healthier Steps will make a perfect appetizer. It’s smooth, creamy, and sharp.
- Vegan Cauliflower Queso. Yes, you can actually make dairy-free cheese out of cauliflower! This vegan cauliflower queso by Shannon from Yup It’s Vegan is the perfect proof!
- Nut-Free Vegan Parmesan Cheese. And of course we needed a recipe for vegan Parmesan cheese in this roundup. As you might know, it’s often made with cashews as a base.
- Vegan Feta Cheese. The base of this vegan feta cheese is extra firm tofu. The tofu is very close in consistency with feta cheese, so it is the perfect ingredient for a dairy-free alternative to feta cheese.
- Vegan Blue Cheese. Doesn’t this vegan blue cheese look so much like the real one? Thomas from Full of Plants also says it tastes a lot like the real thing.
THESE 25 VEGAN CHEESES WILL MAKE YOU QUIT DAIRY FOREVER ...
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- Tofu Gouda. You would never guess that this dairy-free gouda is made from tofu and potatoes. Like the real thing, this Tofu Gouda by Alejandra Olmedo has the same buttery, nutty taste and can even be served in your favorite dishes.
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- Raw Cashew Almond Cheese. This soft, spreadable Raw Cashew Almond Cheese by Sophia Yotova is a must-have for your next gathering. Preparing this dairy-free cheese is a no-brainer – you pretty much just blend the ingredients together, coat it with your favorite spices, and let it set!
- Chipotle Aquafaba Cheese. Did you ever think you could make vegan cheese without nuts or seeds? Well, this Chipotle Aquafaba Cheese by Zsu Dever is a real game-changer.
- Baked Cashew Mozzarella. Remember mozzarella sticks – well now you can eat them as a vegan. This is a recipe for some Baked Cashew Mozzarella by Deniz Kilic because sometimes, we all need some breaded cheese in our lives.
- Raw Spiced Cashew Cheese. Besides the cashew soaking process, this Raw Spiced Cashew Cheese by Sophie Yotova is a breeze to make! Simply blend the ingredients, shape it, and wait a few hours until your cheese is dense and ready to be spread.
- Aquafaba Mozzarella. Who knew that mixing cashews with aquafaba (chickpea brine) could make a delicious vegan Aquafaba Mozzarella cheese by Lisa Dobler?!
- Potato and Carrot Cheese. The sky is the limit when it comes to the ingredients you can make dairy-free cheese with. Cashews, almonds, seeds, and even potatoes — yes, potatoes.
- Garlic and Herb Cream Cheese. This cashew-based Garlic and Herb Cream Cheese by Sirke Reivo can be whipped up in a cinch! Simply blend the soaked nuts with basil, thyme, sea salt, garlic, and a few other ingredients to create a flavorful herbed cream cheese.
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