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Monday, August 21, 2017

Fat Free Nut Free Easy Vegan Cheese

Recently I heard of someone using beans instead of cashews for vegan cheese. I thought what a super idea. This would be great for my daughter too since she is allergic to nuts. It is also way less expensive.

I've tried the potato and carrot cheese too. Tasted like cardboard. I can't even tell the difference between the cashews and beans. Super delicious and my daughter approves. She is having some right now with tortilla chips.

This recipe is nearly the same as my #EasyVeganCheese too. The only two differences are the beans of course and use less red peppers. Oh and I added a clove of garlic too.

Let's get to the recipe. Here is what you will need. 
15 oz can of cannellini beans rinsed and drained
3/4 cup nutritional yeast
1/3 cup onion powder
1/2 cup of roasted red pepper
2 tbsp cornstarch
1 cup of super hot water 
1 tsp salt
1 clove of garlic
the juice of 1/2 a lemon

Put everything in a blender and blend for several minutes on high. If you have a vitamix, should only take 2 or 3 minutes. Enjoy with chips or on tacos, enchilada's, cauliflower, broccoli or whatever you like cheese on.

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