Homemade vegan raclette (from scratch 🥹😍)

Omg guys, I made homemade vegan raclette! Like, fully from scratch.

Normally it’s a recipe from my app Eline’s Table, but I thought you might like it 🥹 https://elinestable.com/app

Okay, not gonna lie, it took many tests to get here: versions that were too soft, too oily, not salty enough, not flavorful enough… until I finally landed on what feels like the perfect balance 😍

These slices are a bit softer than traditional raclette, so I serve them on parchment paper so everyone can grab theirs easily. Technically, you could make a firmer block by adding more oil, but at that point it starts to resemble store-bought vegan raclette (aka mostly oil), so I prefer this ratio 😇

Flavor-wise, it’s classic vegan cheese territory: miso, nutritional yeast, and this time — potato! The potato makes it way stretchier when melted. For that deep umami raclette vibe, I added miso, beer, white wine, tahini, and a few other things.

I served mine with hot and cold plant-based “charcuterie”: some vegan bacon, vegan sausages, and smoked tofu. Add boiled potatoes in their skins + cornichons and you’ve got a 100% plant-based raclette night 😍

Ingredients
• potatoes — 160 g
• soy milk — 85 ml
• white wine — 65 ml
• beer — 65 ml
• deodorized coconut oil — 250 g
• light miso — 3 tbsp
• tahini — 2 tbsp
• tapioca starch — 5 tbsp
• nutritional yeast — 10 g
• salt, to taste

Instructions

The day before:
1. Cook the whole potato (skin on), either boiled or steamed, until tender (about 20 min). Remove the skin.
2. Add the potato to a blender with all remaining ingredients (melt the coconut oil first). Blend until completely smooth.
3. Pour into a loaf pan lined with parchment paper. Refrigerate overnight.

The next day:
4. Slice the cheese block, cook your potatoes, and prepare all your toppings.
5. Don’t pre-melt the cheese, the tapioca starch works its magic in the raclette machine, giving you perfect meltiness with stretchy strings!