When we first became vegan, the one thing that we both missed very much was cheese. We tried many of the fake cheese products out there – the soy cheeses and rice cheeses – and were very disappointed and disheartened every time. I was experimenting a lot with new recipes then, because I guess you could say I was still trying to find my vegan groove, and I came across a recipe for a nacho cheese-like cheese that I decided to try. This has been our cheese of choice ever since, and even though it tastes hardly anything like cheese (when I describe it I say the flavor is “cheese-esque” or reminds one of the memory of cheese), it really has made up for the absence of real cheese in our lives.
We dip tortilla chips in this cheese, add this to burritos and wraps and my husband likes adding it to vegan pizza. This is also a great base to “cheesy” soups, like broccoli cheese soup. You can probably think of more ideas of how to use this once you’ve tried it out for yourself.
Tip: Unless you’re making this for the first time, I’d recommend making a double batch of this recipe.
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/4 cup unbleached flour
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried yellow mustard powder
- 1 cup water
- 1 1/2 tablespoon vegan butter
First, mix the dry ingredients together in a medium sized saucepan.
Add the water and mix well, then add the vegan butter.
Put the pan on the stove, and turn on the heat to medium to medium-high and whisk continuously. As soon as you start to notice it getting thick (and it gets thick pretty fast), you may want to switch to a spoon to stir. Turn off the heat soon thereafter.
My husband likes to substitute the vegan butter with imitation butter extract, and we both like to add hot sauce to our individual servings after it has finished cooking. Some people enjoy mixing in salsa, as well, to give it an extra kick for Mexican-themed food.
Have you found a good vegan substitute for cheese?
Here are some other ways you can incorporate nutritional yeast into your diet: