vegan cheese

Smokey Coconut Milk Chile Cheddar Cheese

Vegan Smokey Chile Cheddar Cheese sliced

I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable. I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well. I love this particular chile cheddar for its deep smokey, peppery flavor without a lot of heat. You could always bump up the heat in this cheese by adding a few slashes of your favorite hot sauce. My kids and husband are not big fans of eye watering, nose running pepper heat, so this cheese has all the flavor without any of the pain. We added reconstituted dried chiles and a can of small green chiles for the perfect smokey and tangy combo. This vegan cheese will slice, shred, and even remelt, making it perfect for quesadillas, enchiladas, tacos, sandwiches, or just snacking! This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! You can have delicious vegan cheese, start to finish in about 2 hours, and for a quarter of the grocery store price!

INGREDIENTS:

  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1 small can green chiles (4 oz can)

  • 2 dried chili peppers

  • 1/4 cup refined coconut oil

  • optional: a few shakes of your favorite hot sauce

Vegan Smokey Chile Cheddar Cheese on a cracker

INSTRUCTIONS:

  1. Place dried chiles in a medium sized bowl. Pour enough boiling water over the peppers to cover and place a plate on top of the bowl. Let the peppers soak for about 20 minutes

  2. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar and peppers.

  3. Pulse a few times to mix it all up.

  4. After the peppers are done soaking and have softened, remove from the water. Cut the pepper open and remove the stem and the seeds. I just run a paper towel down the inside of the peppers to wipe out the seeds.

  5. Drop the whole peppers into the food processor. Open the green chiles and dump them onto several folded up paper towels or a clean kitchen towel just to absorb some of the liquid. Add them to the food processor as well. Pulse until the peppers are broken down.

  6. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  7. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  8. Transfer to the mixture to several small bowls or cheese molds. I can fill three small bowls with this recipe.

  9. Allow the cheese to harden in the refrigerator uncovered for a few hours.

  10. Store in an airtight container in the fridge for about a week or so.

If you like this recipe, try these:

Coconut Milk Colby Jack Cheese

Coconut Milk Pepper Jack

Smokey Cashew Cheddar

A cheese board with vegan coconut chile cheddar cheese surrounded by chiles and crackers

smokey coconut milk chile cheddar vegan cheese

Easy Vegan All Purpose Cheese Sauce

Vegan cheese sauce dripping from a spoon into a copper pot

One of the most basic and useful recipes I have, is this one. This easy vegan all purpose cheese sauce is something I almost always have on hand. It is a very convincing, ooey, gooey, white cheese. You can use it for pizza, pastas, grilled cheese, seriously so many different things. The spice profile is pretty basic and can be changed up depending on what you are using it for. If you are allergic to nuts, check out our allergy friendly queso recipe. You can leave out the peppers and hot sauce and will be left with a basic nut free cheese sauce! Also check out our cashew queso recipe. It has a nice spicy kick and works well for quesadillas, and enchiladas, and tacos.

INGREDIENTS:

  • 1 cup cashews

  • 2 cups water, plus more for soaking cashews

  • 1 teaspoon light miso paste

  • 4 tablespoons tapioca or corn starch

  • 3-4 tablespoons nutritional yeast (I tend to lean towards being more heavy handed with the nutritional yeast. Adjust to your taste)

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1 tablespoon apple cider vinegar

INSTRUCTIONS:

  1. Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. Drain water and rinse. If you do not have a microwave, you can boil them in a pot of water for 5 minutes or you can soak them for a few hours in hot water.

  2. Add drained cashews and remaining ingredients to a high speed blender and process until the mixture is totally and completely smooth. This may take a minute or two of blending.

  3. Transfer mixture to a medium sized pot over medium heat. Heat the mixture for a few minutes, stirring continuously with a whisk until the mixture begins to thicken. Once desired consistency, remove from heat. If it gets too thick, you can add a little more water to thin it back out.

  4. Depending on what I am using the sauce for, depends on how thick I will allow it to get. If using it for pizza, then I will let it get pretty thick so I can dollop it on top of the pizza. If using it in a lasagna or in enchiladas, I will keep it at a thick pudding constancy so it’s easier to spread. You can use it as an alfredo sauce, just keep it on the thinner side. Feel free to add any extra spices depending on what you are using it for!

You can use this sauce for:

pizza, lasagna, enchiladas, as an alfredo sauce, stuffed shells, calzones, quesadillas, mac and cheese, cheese spread for sandwiches, grilled cheese, just to name a few

If you like this recipe, try these:

Cashew Queso

“Meaty” Cheddar Queso

Spicy Vegan Queso, Nut Free

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted and made some changes to her recipe for cashew pizza “cheese” to create this basic all purpose cheese sauce. If you are in the market for some great vegan cook books, be sure to check her’s out.

Easy all purpose cashew based vegan cheese sauce. Perfect for vegan pizza, pasta, or sandwiches!

The Perfect Vegan Lasagna

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our  Muffin cup lasagna , and our  Lasagna stuffed peppers !!

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our Muffin cup lasagna, and our Lasagna stuffed peppers!!

INGREDIENTS:

  • 1 box lasagna noodles (regular or gluten free) DO NOT BOIL THE NOODLES. We will be using them dry in the recipe. This works fine, and there is no need to boil them first. Do not use “no boil” noodles. They typically contain eggs. Just use regular lasagna noodles.

Tofu Ricotta:

  • 1 package extra firm tofu, drained

  • 2 tablespoons nutritional yeast

  • Juice from 1/2 lemon

  • 2 teaspoons miso paste

  • 1 teaspoon minced garlic

  • 1/2 onion

  • 1/2 teaspoon of salt

1. Add the onion to a high speed blender or food processor and blend for a minute to mince up. Add remaining ingredients and blend until completely smooth.

White Cheese Sauce:

  • 1 cup of cashews (soaked in hot water a few hours, or coved in water and microwaved 3 minutes)

  • 2 cups of water

  • 2 teaspoons minced garlic

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup corn, or tapioca starch

  • 2 tablespoons nutritional yeast

1.Drain cashews. Add cashews and remaining ingredients to a high speed blender or food processor and blend until completely smooth and liquified. Make sure there are no little bits of cashews left.

2. Add the mixture to a medium sized sauce pan and heat over medium heat, whisking continuously. The mixture will go from liquid to thick very quickly so do not stop stirring! You want the cheese sauce to be the constancy of a thick pudding. If it gets clumpy or too thick, you can add a little more water to the pan and it will thin back out.

The Sauce:

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes drained

  • 1 carrot, diced

  • 1 yellow onion, diced

  • 1 bell pepper, diced (optional)

  • 1 cup diced mushrooms (optional)

  • 4 cups raw spinach (optional)

  • 2 cloves crushed garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • splash or 2 of red wine (optional)

“Meaty” option:

If you would rather have a ‘meaty” sauce, you could omit the carrot, pepper, and mushroom, spinach, and add a bag of meatless crumbles, or even use 2-3 Beyond Beef brand burgers. Simply thaw them ,and cook as you would ground meat before adding to the sauce.

  1. In a large sauce pan, sauté all of the veggies and garlic in a few teaspoons of oil until tender. if using spinach, add it last and let it cook down for a few minutes to evaporate some of the liquid.

  2. Add Wine and let cook for a minute

  3. Add both cans of tomatoes, and spices, and let the sauce simmer for 15-20 minutes.

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Start by adding a little sauce to the bottom of a 9x13 baking dish.

  2. Add a layer of noodles. Next, spread a nice sized scoop of tofu ricotta over the noodles, followed by marinara, then a layer of cheese sauce.

  3. Repeat layers until you have used up all of the ingredients.

  4. Make sure the top layer is the white cheese sauce. You can add some Italian seasoning to the cheese sauce if you like before you bake.

  5. Cover with foil a and bake at 350 degrees for 45- 60 minutes. Remove the foil after about 20 minutes so the top can begin to brown . If you have filled the pan to the top you might want to put it on a baking sheet, incase it decides to bubble over.

  6. Let lasagna cool a bit before before cutting, and serving.

If you like this recipe, try these:

Muffin Cup Vegan Lasagna

Vegan Lasagna Stuffed Peppers

 

 

 

Vegan Brie with Cranberries and Candied Pecans

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

  • 1 cup unsalted, unroasted cashews (plus water for soaking)

  • 1 cup water

  • 1/3 cup refined coconut oil

  • 1/3 cup sauerkraut, without the juice

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons tapioca starch

  • 2 teaspoons agar powder

  • 1 teaspoon salt

  • 2 tablespoons nutritional yeast

  • cheese cloth

Cranberries:

  • 1 cup fresh cranberries

  • 1/2 cup sugar

  • 1/2 cup water

Candied Pecans:

  • 1 cup peans

  • 3 tablespoons maple syrup

  • 2 tablespoons brown sugar

  • pinch of salt

  • salt

Instructions:

  1. For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

  2. Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

  3. Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

  4. Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

  5. For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

  6. For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

  7. Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

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Vegan Gorgonzola and Balsamic Glazed Chips

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

Ingredients:

  • 4 - 6 russet potatoes

  • 1/2 cup balsamic vinegar

  • 1 - 2 tablespoons agave

  • oil for frying (air fryer instructions also given)

  • optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

  • 1/2 cups cashews

  • 1 cup water

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 1 teaspoon dijon mustard

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

  • 1 tablespoon vegan butter

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Instructions:

  1. Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

  2. IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

  3. IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

  4. Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

  5. To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

  6. Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

  7. To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

serves 4-6

Coconut Milk Pepper Jack

Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Ingredients:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 4oz can of green chilis

  • optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat

Instructions:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.

  2. Pulse a few times to mix everything up.

  3. Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.

  4. Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  5. Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.

  6. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Vegan Chili and Cheese Loaded Baked Potatoes

Every time I make a batch of my vegan chili, I freeze the leftovers in smaller freezer bags so I can thaw them quickly for an easy weeknight dinner, like chili cheese baked potatoes. So yummy and satisfying, and so fast to throw together when you are pressed for time!

Every time I make a batch of my vegan chili, I freeze the leftovers in smaller freezer bags so I can thaw them quickly for an easy weeknight dinner, like chili cheese baked potatoes. So yummy and satisfying, and so fast to throw together when you are pressed for time!

INGREDIENTS:

  • 4 - 6 russet potatoes

  • 2 cups The Best Vegan Chili

  • 2 -3 teaspoons vegan butter

  • salt and pepper to taste

  • garlic powder to taste

  • vegan cheddar queso

  • optional toppings, vegan sour cream, diced onions, chives

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight or covered in water and microwaved for 3 minutes, then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon tumeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

  • 1/2 small can of green chilis

INSTRUCTIONS:

Preheat oven to 400 degrees

  1. Wash potatoes. You will also need 4 - 6 pieces of aluminum foil large enough to wrap around each potato.

  2. Add 1/2 teaspoon of butter to the middle of each piece of foil. Place potato on top of butter, and poke a sharp knife into each potato a few times. Sprinkle with garlic powder, salt and pepper, and tightly wrap foil around the potatoes.

  3. Place potatoes on a baking sheet, and bake for about 30-40 minutes, depending on size of potatoes. When you can easily poke a knife into the potatoes, they are done.

  4. While potatoes are baking, make the cheese sauce by adding all of the ingredients except the chilis to high speed blender or food processor, and blend until completely smooth.

  5. Transfer the cheese mixture to a medium pot, and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso constancy. This only takes a few minutes. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

  6. Allow potatoes to cool a little before carefully unwrapping the foil (careful not to burn yourself.)

  7. Top the potatoes with 1/4- 1/2 cup vegan chili, some cheddar queso, and whatever toppings you like to serve.

serves 4-6

 

Coconut Milk Cheddar Cheese Shapes

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies.

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies.

INGREDIENTS:

  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 3 tablespoons tapioca starch

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1/4 cup refined coconut oil

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a 9x13 pan, or high sided baking pan.

  6. Allow the cheese to harden in the refrigerator uncovered for about an hour.

  7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.

  8. Store in an airtight container in the fridge for up to a week.

Vegan Chili Cheese Fries

Every time I make a batch of my vegan chili, I freeze the leftovers in small freezer bags so I can thaw it quickly and use as a topping for meals like these yummy fries! Make up a batch of 86eat's The Best Vegan Chili, and be sure to save some for this recipe!

Every time I make a batch of my vegan chili, I freeze the leftovers in small freezer bags so I can thaw it quickly and use as a topping for meals like these yummy fries! Make up a batch of 86eat's The Best Vegan Chili, and be sure to save some for this recipe!

INGREDIENTS:

  • 4 russet potatoes

  • 2 cups of The Best Vegan Chili

  • 2 cups vegan cheddar queso

  • vegan sour cream, diced onion, or green onions (optional toppings)

  • oil for frying, OR you can oven bake them

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon tumeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

  • 1/2 small can of green chilis

INSTRUCTIONS:

  1. Wash the potatoes, peels on.

  2. Cut potatoes into fries.

  3. FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  4. FOR OVEN BAKING, preheat oven to 400 degrees, Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.

  5. TO MAKE THE CHEESE SAUCE add all of the ingredients except the chilis to a high speed blender or food processor, and blend until completely smooth.

  6. Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

  7. Portion fries between 4 - 6 plates, top with chili, cheese sauce, and whatever toppings you like.

serves 4-6

Vegan Lasagna Stuffed Peppers

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These stuffed peppers are really simple to make! Don't let the steps below discourage you. You will need to make or buy vegan ricotta, and you will need to make a quick white cheese sauce. But both are simple and quick to whip together. You can either make the below marinara, or use a store bought version to save you time. The cheese sauce, ricotta, and the marinara could even be prepped on the weekend, for a quick and easy weeknight dinner. 

Lasagna:

  • 4 - 6 bell peppers

  • 1/2 box lasagna noodles, regular or gluten free

  • 1 batch tofu ricotta

  • White cheese sauce (recipe below)

  • Home made veggie marinara (recipe below) or you can use a jar of store bought

White Cheese Sauce:

  • 1/2 cup of cashews (soaked in hot water a few hours, or microwaved in water for 3 mintues)

  • 1 cups of water

  • 1 teaspoons minced garlic

  • 1/2 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 2 and 1/2 tablespoons arrowroot or tapioca starch

  • 1 tablespoons nutritional yeast

Instructions:

  1. Drain cashews

  2. Put all ingredients into a high speed blender, or food processor and blend for several minutes until completely liquified. Totally Smooooooth!

  3. Heat on stove in a medium sauce pan, on medium heat, stirring with a whisk until it begins to thicken. It will thicken quickly so do not stop stirring! Once it thickens, remove from the heat!

The Sauce:

  • 1 large can crushed tomatoes

  • 1 small can diced tomatoes drained

  • 1 carrot diced

  • 1 onion diced

  • 1 cup diced mushrooms (optional)

  • 1-2 teaspoons crushed garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • pepper to taste

  • splash of red wine (optional)

This sauce will make more than you need. I often just freeze the other half and use the next time I am making this recipe, or need a marinara sauce.

“Meaty” option

If you would rather have a "meaty” sauce, you could omit the carrot, pepper, and mushroom, and add a bag of meatless crumbles, or even use 2 Beyond Beef brand burgers. Simply thaw them, and cook as you would ground meat before adding to the sauce.

Instructions:

  1. In a large sauce pan, saute all of the veggies and garlic in a few teaspoons of oil until tender. If using meatless crumbles or Beyond Burgers, Heat the faux meat, garlic, and diced onion together in in a pan until cooked through.

  2. Add wine and let cook for a minute.

  3. Add both cans of tomatoes, and spices, and let the sauce simmer for 15 - 20 minutes.

COOKING INSTRUCTIONS:

Preheat oven to 350 degrees 

  1. Cut tops from bell peppers and hallow out the insides. Place peppers on a parchment lined cookie sheet turned upside down, and bake at 350 for about 15 minutes. Turning them upside down will allow the liquid in the peppers to drain out while cooking.

  2. While peppers are cooking, boil lasagna noodles according to package instructions.

  3. Once noodles are drained, and cooled, cut each noodle into 4 pieces.

  4. Begin stuffing the peppers by first adding 1 or 2 tablespoons of marinara to the bottom. Next add a piece of lasagna noodle, ricotta, marinara, cheese sauce, and repeat until the pepper is filled. Repeat with remaining peppers.

  5. Place stuffed peppers back on the cookie sheet you used to cook them the first time, and bake at 350 degrees for 25 minutes.

Serves 4 - 6.

Coconut Milk Dill Havarti

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INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 2 teaspoons dried dill

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for about several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.