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Velvegan Cheese

Looks like Velveeta. Acts like Velveeta. But vegan. And way better.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course
Keyword: cheese, oil free, salt free, suace, vegan
Servings: 6 cups

Ingredients

  • 2 cups dry rolled oats
  • 1/2 cup raw cashews
  • 1/8 cup cornstarch
  • 1/2 cup nutritional yeast
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 3 cloves garlic
  • 1 12 oz or 16 oz jar of Fire roasted red bell pepper
  • 1 tbsp vinegar
  • 1 tbsp mustard
  • 1 tsp liquid smoke
  • 2 tbsp lemon juice
  • 3 cups water (or non dairy milk, for a creamier taste!)

Instructions

  • Add all ingredients into a high powered blender and blend until smooth (about 3-4 minutes).
  • To make the sauce more congealed (but still pour-able), either keep the blender on high for a few more minutes to gently heat, OR simmer for a few minutes in a saucepan on medium-high heat, stirring constantly. (This is to save your blender’s motor the extra work)
  • For a nice, THICK, spreadable cheese, pour the batch into a sauce pan and stir CONSTANTLY on a medium-high heat for about 7-10 minutes. Have faith. It WILL get thick.

Notes

  • For extra heat, add 1-3 tsp of crushed red bell pepper flakes
  • If using non-dairy milk, make sure it’s unsweetened and unflavored!
  • For nut free, simply leave out the cashews. They're there for added creaminess/thickener and helps the cheese get crispy if you're cooking with it.