Potato cheese – vegan cheese without nuts – can be grated

Potato cheese? Cheese made from potatoes? Vegan cheese? My super tasty, aromatic, vegan, sliceable ​​cheese. Gratable and delicious. And this vegan cheese recipe even doesn’t contain any nuts.

Vegan potato cheese in different varieties

Vegan potato cheese can also be wonderfully made in different varieties. In my recipe I present three of them to you. One as a pure cheese treat, a rather mild but very aromatic vegan cheese. Its mildness and consistency reminds you of young Gouda. The second variant is a herb cheese: Provencial with lavender, thyme and pink pepper. And the third is a fiery hot variety with dried tomatoes and chili.

Real gourmets give their vegan cheese time

For true gourmets, however, it is the last part of the recipe that really gets interesting. I explain to you how to let this vegan cheese mature and age. This creates an incomparable depth in the aromas. And the consistency also becomes firmer, almost brittle, and an incomparable taste experience. Because not only wine, but also cheese needs time to develope its full potential. Here with a simple recipe that even works without cultures or starters.

Vegan potato cheese – ready to eat straight away, but also ideal for aging

With this recipe you have a quick version of vegan cheese that can be enjoyed after just a few hours. It can be grated, it melts and it is really tasty on bread. The second step, however, is the vegan cheese aging. I let the cheese mature in red wine first. And then it goes into the wine fridge. At a constant temperature and humidity, the cheese can continue to mature for weeks. You have to look after the cheese in between, so that it becomes really hearty and delicious. I’ll explain exactly how to do this in the preparation section of my recipe below.

The inspiration for this cheese:

I have had too many bad experiences with vegan cheese that you can buy in the store. They are often not very delicious. And almost all of them taste the same and have the same consistency, as well as an incredibly high fat content. The variety of cheese kinds is also very limited. Often, however, store-bought vegan cheese is just very bad.
In addition, the portions of store-bought cheese are usually very small, but are packaged in a lot of plastic. You can save all of this by making your own cheese, as you can store the cheese in reusable containers. It is also very easy on the wallet if you make your own cheese.

Conclusion: only advantages! So let’s get started with the vegan cheese making!

Are you looking for more vegan cheese recipes?

Are you looking for more delicious, aromatic, successful recipes for homemade vegan cheese? Then browse through my cheese category, right here on Daily Vegan. Or just try a vegan cheese recipe from this selection:

• Veta – homemade vegan feta
• Ricotta – my vegan 5 minute recipe
• Moxshire Cheese – tangy vegan cheese – it’s firm and it melts

Show me your vegan potato cheese

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my potato cheese and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

A short video of the vegan potato cheese preparation

Here you can see the process of heating the vegan cheese mixture. The cheese has to pull really nice strings!
For more food videos, recipes, kitchen tips and wild ingredients, follow me on my YouTube channel.

Potato cheese – the preparation in pictures

Here I show you step by step in photos how I prepare the vegan ​​cheese. Then I’ll move on to the recipe.

Optionally let the cheese mature

Ingredients for 2-3 small wheels of vegan potato cheese:

400 g potatoes
130 ml unsweetened soy milk
3 tbsp coconut oil, neutral in flavor
3 tbsp nutritional yeast flakes
1.5 tsp salt
1/2 tsp lactic acid
1 tbsp bread kvass (‘Brottrunk’ in German, you can also ferment your own bread or grains)
1 tsp apple cider vinegar
1/2 tsp Dijon mustard
1 clove of fermented garlic (alternatively 1/4 tsp garlic powder)
1 heaped tbsp tapioca starch
3 heaped tsp kappa carrageen

Other ingredients for variants with herbs and spices:

Provencial with lavender, thyme and pink pepper

1 tsp lavender flowers
1 tsp thyme, dried
1.5 tsp pink pepper, whole grains

Fiery hot with dried tomatoes and chili

1 dried tomato, finely chopped
1.5 tsp chili flakes

Preparation:

1. Peel the potatoes and cook until soft.
2. Then mash thoroughly until only a fine pulp remains.
3. Let it cool completely.
4. Now puree with the remaining ingredients until a velvety cream is formed.

Potato cheese with herbs and spices:

Provencal with lavender, thyme and pink pepper

1. Mix half of the pureed cheese mixture with the lavender, thyme and pink pepper.

Fiery hot with dried tomatoes and chili

1. Put the chopped, dried tomato into the other half of the cheese mixture.
2. Purree a bit. A coarse puree is sufficient; it is also delicious if there are still small pieces of tomato in the cheese.
3. Then stir the chili flakes into the potato cheese.

Thickening the vegan cheese:

1. Put the raw cheese mixture into a pan and carefully heat it over a fairly low heat. Stir regularly.
2. The vegan cheese should start to form light lumps before it becomes more liquid again.
3. As soon as the first bubbles form and the potato cheese starts to boil, remove from the heat and fill it into small, lightly oiled plastic containers.

Hardening the vegan cheese wheel:

1. Now place the vegan potato cheese in the fridge for 4-5 hours without a lid.

For the impatient:

The vegan potato cheese is now ready and can be used like normal cheese. You can cut it and enjoy it on bread or grate it and put it on pizza, lasagne or other baked dishes.

This vegan cheese melts easily when baked. The melting is increased when the cheese is grated on a rather moist base such as tomato sauce on pizza. The result is even better if you mix the grated cheese with a little vegan cream.

For gourmets:

If you love real cheese enjoyment, let the cheese mature for a while.

1. I soak a cheese wheel in red wine for 2 weeks. This is best done in a sealed plastic container, which should then be stored in the refrigerator.
2. Afterwards the cheese needs to mature in an environment with a constant temperature. To do this, I wrap it loosely in wax paper and put it in the wine refrigerator at 14° for 6 weeks. I only use the wine refrigerator for cheese production, which means I can regulate the temperature accordingly.
   As soon as the cheese is stored in the wine refrigerator, it is important to rub it with a little salt every 2-3 days.

Bon appetit!