Dairy-Free Cheese Recipes You Need to Know!

Hi everyone today we have our first recipe video of 2024. We are tackling all different kinds of vegan cheeses. Get excited. Almost all of them are nut free and so easy to make.

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Nacho Cheese Blog Post: https://plantifullybasedblog.com/2024/01/13/vegan-nacho-cheese-no-nuts/

1/2 cup (90g) red lentils
1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
1 tablespoons (5g) nutritional yeast
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1 tablespoon buffalo sauce, or to taste

Vegan Feta https://plantifullybasedblog.com/2024/01/13/easy-vegan-feta/
1 block (14 ounces/397g) extra firm tofu

Brine
2 cups water
2 teaspoons salt
2 teaspoon red wine vinegar

Marinade
1/2 medium lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon dried oregano

Tofu Ricotta https://plantifullybasedblog.com/2024/01/13/4-ingredient-vegan-ricotta/
1/2 block (7 ounces/175g) firm tofu
3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1/2 teaspoon salt, or to taste

Vegan Mozzarella https://plantifullybasedblog.com/2024/01/13/amazing-melty-vegan-mozzarella/
½ head of cauliflower (10.5 ounces/300g)
1/4 cup (30g)  tapioca flour
1 tablespoon (5g) nutritional yeast
½ teaspoon salt add to taste
½ cup (120ml) non-dairy milk unsweetened and no flavor

Vegan Parmesan https://plantifullybasedblog.com/2024/01/13/easy-vegan-parmesan/
1/2 cup (60g) almond flour
1 teaspoon (5ml) olive oil
1/2 teaspoon (4g) salt
1/8 lemon, juiced (about 5ml)
2 tablespoons (30g) plain vegan yogurt,
3 tablespoons (15g) nutritional yeast

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When I first went vegan giving up cheese was the hardest thing for me and now I love vegan cheese so much it’s easy to make and I’m going to show you five amazing recipes for all different kinds of vegan cheeses in this video hair is up so you know we mean business the

First recipe I want to share with you is for a vegan nacho cheese this is made with potatoes lentils it is gluten and soy free and obviously Dairy free and nutree and it is so so good I really love how you’re sneaking in tons of nutrients with this one so it’s a good

One let’s make it to make this cheese you need to start by cutting up one gold potato you can use a rest of two but I prefer Yukon Gold you can leave the skin on it’s totally fine place this in a pot and then you’re just going to need some

Red lentils and this is the base of our vegan nacho cheese and you’ll just cover it with some water and let that boil for about 20 minutes until everything is nice and soft at a high heat then transfer that into a high-speed blender so you’ll pop all of this in and it

Should be nice and mushy that’s what we want then we have a bunch of seasonings here and we’ll throw those in we got some nutritional yeast and I’m going to add in some salt and a little bit of buffalo sauce for a kick and some tankiness and then you’ll just blend

This all up until it is nice and creamy and smooth and don’t worry the blender as long as you’re using a highspeed blender can handle this and it always comes out so good like I love watching it just turn inside the blender to see how it like changes you know so you’re

Going to open up the blender I felt like you need a little more salt and buffalo sauce after tasting it so I just added that in and then I re Blended so don’t be afraid to add things into your preference and that’s it and then you have this amazing vegan nacho cheese

Like are you kidding look at that consistency and texture now this is definitely a best enjoyed when fresh if it sits out it may develop like a little skin you can always just move a spoon around in there and of course we’ve got

To dive in and take a dip I love how it tastes it just really tastes like nacho cheesy to me the next vegan cheese we’re going to make is a tofu feta this is a really cool recipe because it’s literally just blocks of tofu but it really comes out

Salty Briny we let this take a while to sit in a brine to sit in a marinade and then you’re left with an amazing vegan tofu feta that tastes really really good and the texture is different it’s really cool like it feels like Smooth you won’t

Understand what I mean until you try it but it’s so good so let’s do it don’t let this recipe intimidate you because it’s a 3-day process it’s super easy first day we are just going to open up our tofu container I’m using extra firm

Tofu for this and then I like to do my little hack of like I cut it open and then I run over the sink I dump the water out and then I have my tofu block so then I put it in my tofu press and

Then I’m just going to press it for like 5ish minutes just to get some of that extra water out it’ll help the tofu have space to absorb the Brine and the marinade better so it is important to press your Tofu for this one one unfortunately I try to avoid pressing

Tofu as much as I can but we got to do it this time so take it off empty it out and like look at all of that water that’s in there that would have been blocking our Brine and marinade from being absorbed and then I also just like

To wrap it up in a paper towel and kind of give it like one more extra little squeeze so and you’re just going to cut this up into about 1 in cubes very easy I mean if you want to cut them up smaller you definitely can it depends on

How big you want them but I did like this size the piece of tofu feta and if you want to turn this into crumbles like Feta crumbles you could do that too so just you would crumble the tofu up so once I got my cubes I’m just going to pop them

Into a container that has a lid cuz this is going to get stored in the fridge so just get all those little tofu cubes in there and then we’re going to make a brine so you just need to fill your container up with enough water so I

Needed two cups of water you might need three if you’re using a bigger one then you’ll add in 2 teaspoons of salt so it just needs to be equal amounts salt to water so if you did 3 cups of water you would do 3 TPO of salt and we’re also

Going to add in 2 TPO of red wine vinegar and you would also up that as well so pop that in the fridge leave it overnight second day nothing is going to look too different but the tofu may feel a little bit different also it’s very

Important you dump out half of the brine As you move it I’m just kidding but we are actually going to empty out about a half of it anyway so it wasn’t that big of a deal cut your lemon in half and I’m just going to add in my lemon juice I’m

Doing the little trick where you cover it with your hand so you don’t get any pits in there and and then we’re going to add in some olive oil and we’re going to add in red wine vinegar and then you’re going to add in some oregano dried oregano and then a little more

Salt because feta is a salty cheese so we need to replicate that and that’s it now this goes back in the fridge again for 24 hours or for as long as you want it to sit in the marinade for but I recommend at least 24 hours so pop that

Back in the fridge and now it is finally our day to eat it and I have to tell you this was so good like I actually could could not just stop eating it right out of the container and I also could not believe that it was tofu like the

Consistency of it changes the texture it’s just so good now you could do whatever you want with your vegan feta I’ll show you how to make a super quick easy little salad with it but let’s just take a little bite it’s really salty which is good

Because feta is really salty so we want it to be really salty if you want to take this and make it into crumbles you definitely can but I like the cubes it’s pretty cool it’s a pretty cool thing to be able to do with tofu so let’s use our little vegan feta

To make a salad now so I cut up a cucumber into nice little tiny pieces and the same with the bell pepper and then I had these garlic stuffed olives so I also just sliced those up and I put it in a bowl and then I added in My

Vegan feta the star of the show added some red pepper flakes a little red wine vinegar olive oil salt and this is so good this is obviously like a little play on a Greek salad if you will will but it’s just delicious and some fresh basil that I grew in my little arrow

Garden which is so cool by the way if you’ve never seen those they’re really awesome and yeah there’s our vegan feta in action next vegan cheese that we’re going to be making is a vegan rot and we’ve made this before on the channel but I’ve never like truly given it just

A little bit bit of a dedicated segment and a dedicated blog post so it’s super easy it’s only four ingredients and everybody that I’ve shared this with like if you put it in lasagna or a pasta stuff shell something like that they literally are like what is the rot in

Here because it tastes like rot so it’s really good in all my years of vegan rot making I have played around with using firm and extra firm tofu I prefer it with firm but you can also use extra firm I’m just going to use half a

Block but you can of course use the whole block if you’re making like a lasagna or something you can double triple this amount add it into the blender with some salt nutritional yeast and non-dairy milk and that is literally it that is truly all that you need to

Make a really good vegan rot you can add in other things if you want but I just personally for you don’t need other seasonings because rot by itself is just a very salty plain little cheese and you want to blend it so there’s some texture so not that it’s like perfectly smooth

But you want it to kind of be like this thick creamy texture you could see it right here really well this is exactly what we’re going for and it works so good for so many things now of course there are so many ways you could use this like I said the stuff shells

Lasagna you want to use it in desserts I mean anywhere you want to use rotta you could put it on toast it’s so so good it really has the right consistency uh you could use it in Cal zones I mean there’s like literally so many ways you could

Use it I’m actually just going to dollop it on top of some pasta with sauce cuz it makes it creamy and delicious it is so good I use it a lot in my cookbook plti we use it a lot in the blog so zucchini lasagna zucchini lasagna rollups lasagna rollups a recipe you

Need to know how to make cuz it’s like a staple our next vegan cheese recipe is going to be for my ooey gooey vegan mozzarel and this might be a recipe that some of you guys have found me from this is actually my most popular video on

YouTube is my vegan pizza recipe which features this recipe for the cauliflower Madel I came up with this recipe in 2017 it was in a little ebook that I was selling at vegan recipes and then I finally put it out to the world and I don’t know 2018 or something like that

And it has been a really popular one ever since it is probably one of my most viral recipes but I definitely wanted to include it in this video because if you haven’t seen it if you don’t know about it it’s a really good one just to answer some commonly asked questions about it

Know it doesn’t taste like cauliflower people who don’t even like cauliflower have made this and really enjoyed it know you can’t skip out on this happa flow because that is what gives it the gooey stretchiness and yeah I mean other things will be covered in blog post but

Those are like my two biggest asked questions about this and and this recipe is also in plti Fall we use it in lots of things in here we use it in the homemade man go it’s used in the deep dish pizza in the vegan lasagna so it’s

Everywhere in this book it’s a great recipe it’s a great staple and yeah if you want my cookbook it’s always Linked In the description box but I really wanted to share this one with you guys all right you’re going to start off with a head of cauliflower you’re going to

Take off the greens and cut it in half now the recipe calls for 300 G or about 10 1/2 o of cauliflower flow that is about half of a regular head if you have a kitchen scale I advise you to use it but you don’t need to and I’m going to

Cut it into little fettes pop it into my pot and then we will fill it with water and let it boil on the stove for about 30 minutes letting it boil for that long helps some of that cauliflower taste to come out and we also need it really soft

For blending so once it looks like this I’ll drain it out and now we can add everything into the blender so of course I’ll scoop that cauliflower in there first nutritional yeast another star of this video we’ve used it in every recipe and salt and then we’re going to add in

Some non-dairy milk unsweet and unflavored and of course the tapioca starch and then you’re just going to blend this up until it is creamy and smooth it’ll look like this and now this is where the magic is going to happen you’re going to pour it back into that

Pot bring it back to the stove cook it on the stove for about 5 minutes on a medium high to medium low heat depending on your stove and whisk it continuously this is what makes it thick and gooey and stretchy and this is where the tapioca flour is getting activated so it

Is super important to just keep whisking it even if you feel like it’s not getting thicker it will look at that now that we have it made you know like I said you could use this everywhere enchiladas Pizza lasagna really anywhere you want a melty vegan cheese you could

Use this in a pasta bake you can use for mac and cheese but I guess we’ll make a little pizza with it real quick just so you guys can really see it in action to make a little pizza with it I just took a pita adding some tomato sauce on top

And then you’ll start to spread the vegan cheese it is very sticky so it can be a little a little bit difficult so don’t feel frustrated and you can actually eat this vegan cheese just as is cuz it’s already cooked but if you’re making like a pizza or lasagna something

Then you’re going to want to bake it and now I just add a little bit of pepper flakes and parsley on top just because let’s cut this up and you will see an amazing cheese Pole look at that so good this vegon juice is amazing all right we

Got our cute little pizza here it’s just a little peut bread pizza but I just really wanted to show you guys the mozzarell in action and give you a little taste test it’s literally the tiniest look at how pie little this is It’s so good I mean honestly it’s salty it’s creamy at the time when I made it there weren’t a lot of like nut-free vegan recipes all the vegan mozzarellas were made with cashews so this is a great alternative and like I said this has been a recipe that has been loved

And tried by many so I highly encourage you to try this one out for our fin final vegan cheese recipe we’re going to be making a vegan parmesan look at that so this is gradable you know you could break it off into pieces if you want to

Eat like that or you could grate it on top of pasta or something and it’s quick to make so you should sore this in the freezer because there’s oil in it so the oil helps to keep it solidified and yeah it’s a really awesome recipe I’m like

I’m shocked by and I know it looks really yellow but when you grade it doesn’t look this yellow so let me show you how to make it this is the only vegan cheese that is not based and we’re using almond flour to make it we have some nutritional yeast again of course

We got some salt and then we’re going to add in some olive oil a little bit of vegan yogurt unflavored plain and then a little bit of lemon juice and you’re going to blend this up I got this idea from a Blog veggies don’t bite where she

Made a vegan parmesan and she kind of Blended it up into a dough and I was like wait that’s a really good idea I can’t believe I never thought of that so not taking credit for that part at all but my recipe is a little bit different

So then we’re just going to blend blend blend until it kind of becomes thick and doughy I added little spray oil into a container so I can shape it into a rectangle cuz like I feel like parmesan is usually shaped like a rectangle so I just pushed it there with my spatula pop

This in the freezer for about an hour or so before you try to grate it cuz it’s going to be too soft the oil that’s in there helps to make it a little bit harder so this was like 2 hours of it sitting there and I took it out and this

Is a great because you can grate it if you want to of course but you could also kind of like use it as a cheese or cheese like break it up into little chunks it was so delicious and as you could see I just grated a little bit but

You could grate this on top of anything you want or like I said you could break it up so this is a really fun little recipe to make I really enjoyed it I really hope you guys give it a go so I have a piece of our vegan parmesan right

Here and we’ll do a little taste test so the one thing I will say as this sits out it gets softer so it’s kind of important to keep it in the fridge it’s salty it’s cheesy and I think it’s really good like I like I like eating it like this I’m

Excited to use this on you know pastas pizzas soups anywhere but I think it’s great cuz you could just keep it all in the the freezer and you just always have it in there so this is a fun one all right everybody and those were our five

Vegan cheese recipes I really hope you try them out they’re all so good like I sort of impressed myself with how good they were especially some of the like I’ve never made before like that tofu feta it’s like I’m going to make it all the time it’s so good so as always the

Full R out recipes are on the blog links in description box El put all the ingredients down below and I link anything I think you may need thank you so much for watching thank you so much for being here happy New Year and I’ll see you soon another video bye