Vegan Sweet Potato Cheese (GF)
- Georgina Cahill
- Jan 12, 2021
- 2 min read
Disclosure: This post may contain affiliate links
So you're vegan, lactose intolerant, or just like being a burden to society and can’t eat cheese. You suck, but that’s okay, because now you can’t stop complaining to everyone about how the dairy filled world is out to get you and make this sliceable Vegan Sweet Potato Cheese is for you!
A vegan cheese that slices? “Impossible!” you might say: “did you not see the cheese slice picture?”. Not only that, but this cheese slices AND melts. Insanity, I know. This is all thanks to my friends agar agar powder and tapioca starch. When heated, they act similarly to gelatin, helping this cheese keep its shape so you can slice it to your heart's content. Heat it though, and it’ll melt like any good cheese would.
Made with wholesome ingredients, not only is this “cheese” delicious, it’s also good for you! With the texture of brie, a thick slice of it acts as a perfect pairing to sandwiches or crackers. But feel free to get creative with it. I love using it as a spread for toast topped with crunchy vegetables, melted on top of burrito bowls for grilled cheeses, and even for broccoli cheddar soup (recipe coming soon!).
So make this Vegan Sweet Potato Cheese and cut the cheese!....Just don’t, y’know, cut the cheese. Gross.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 10 servings
Ingredients:
150 g (About half) - Yellow Onion - Diced
3-4 Cloves - Garlic - Minced
8 g - Agar Agar Powder
18 g - Tapioca Starch
16 g - Nutritional Yeast
18 g - White Miso Paste
54 g - Tahini
5 g - Dijon Mustard
120 ml - Vegetable Broth
250 g - Sweet Potato Puree - Sub pumpkin puree
¼ tbsp - Kosher Salt - plus more to taste
¼ tsp - Garlic Powder
½ tbsp - Black Pepper
3-4 tbsp - Water
Instructions:
In a pot over medium-high heat, using non-stick method of choice (I.E. non-stick cookware, oil, cooking spray, etc.) add onion, garlic, and salt. Stir to avoid burning.
In a small bowl, whisk together agar agar powder, tapioca starch, and water until dissolved.
When onion is translucent and garlic is fragrant, add in vegetable broth. Bring to a boil and add in agar agar mixture. Stir until incorporated.
Turn heat to low and add remaining ingredients. Allow to simmer for 10 minutes, stirring occasionally.
Remove from heat. Using an immersion blender or regular blender, blend until smooth.
Pour into a parchment lined container. Allow to cool in the fridge for at least 2 hours or until firm.
Slice and grate like you would regular cheese.
Store in the fridge for up to 5 days.
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