Sweet Potato Cheddar
[Vegan]
Author Bio
Comforting meat-free dinners that are varied, colorful, and delicious.
Vegan food has always called my attention...
Comforting meat-free dinners that are varied, colorful, and delicious.
Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism. Read more about Yana Chistyakova
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Sweet Potato Cheddar [Vegan]
This vegan cheddar cheese is a delicious option to substitute cheese in your recipes. This cheddar is prepared using healthy ingredients: sweet potatoes, oats, roasted red pepper, condiments and agar agar to thicken and texture. You can use it to prepare sandwiches, sandwiches, veggie burgers or grate it to prepare...
This vegan cheddar cheese is a delicious option to substitute cheese in your recipes. This cheddar is prepared using healthy ingredients: sweet potatoes, oats, roasted red pepper, condiments and agar agar to thicken and texture. You can use it to prepare sandwiches, sandwiches, veggie burgers or grate it to prepare pizzas, lasagna or pasta dishes.
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Ingredients You Need for Sweet Potato Cheddar [Vegan]
How to Prepare Sweet Potato Cheddar [Vegan]
- Place the sweet potato (cooked or roasted) in the blender with oats, roasted pepper, brewer's yeast, paprika, lemon juice, onion and garlic powder, salt and pepper. Add a cup of water and blend until you get a well-combined mixture.
- In a saucepan, heat the rest of the water and add the agar powder until a liquid jelly forms.
- Pour the 'gelatin' into the blender and blend the mixture again for another minute.
- Pour the mixture into molds or tupperware and let cool in the refrigerator for an hour.
- Unmold the cheese and ready!
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