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This incredible, sliceable potato cheese is the perfect thing to put on your sandwiches, to serve with crackers, or just eat it on its own – it's that tasty. The potatoes and carrots form the bulk of this cheese and they are blended smooth with a savory array of spices and then simmered with a bit of agar agar to give the cheese its firm texture.

Sliceable Potato Cheese [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

1

Ingredients You Need for Sliceable Potato Cheese [Vegan, Gluten-Free]

  • 4 small potatoes
  • 1 carrot
  • 4-5 tablespoons nutritional yeast
  • A pinch of turmeric powder (optional)
  • A pinch of cayenne pepper
  • A pinch of smoked paprika
  • A pinch of pepper
  • Salt, to taste
  • 1-2 tablespoons oil
  • 3 teaspoons agar agar powder

How to Prepare Sliceable Potato Cheese [Vegan, Gluten-Free]

  1. Chop and peel carrots and then cut into smaller pieces.
  2. Cook them in a small amount of water with the potatoes. Once they are soft, throw them into your blender.
  3. Add the nutritional yeast.
  4. Start mixing everything together and slowly add the water and oil as you go along.  Season it, to taste, with salt.
  5. In a saucepan, boil 1/2 cup of water (you can use the water you used for the vegetables).  Add agar agar and stir it until it's dissolved.
  6. Add your vegetable mixture to the pot and simmer it, over low heat, for about 5 minutes. Line your cheese dish with paper, pour the cheese into the container, and store it in a cool place.
  7. Let the cheese set for at least 2 hours before you serve it.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Alicja Rokicka

See My Recipes

I'm the founder of the popular Polish blog Wegan Nerd, which was named Culinary Blog of the Year in 2014 and Blog of the Year in 2015 by 100 Best Restaurants in Poland. I am a graphic designer specializing in animated film, illustration, and book design. I'm also a food photographer. I teach vegan cooking and host workshops across my country and I just released my first cookbook.

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