You’re dairy-free. Either because of allergies, or maybe you’re vegan.
You want to make a casserole but the recipe calls for shredded cheese and you don’t have any, don’t like any of the brands, or are allergic to one of more of the ingredients in the store bought dairy-free cheese. You need some good dairy-free recipes. You’re allergic to nuts, so making cheese from cashews or some other type of nut is not an option for you.
You decide that the casserole can’t taste all that bad without the cheese, so you make it, eat it, and are less than impressed about it.
Humpf. What a predicament you’re in.
… until you remember that crazy recipe on Healthful Pursuit where Leanne used shredded potatoes as a cheese topping.
The clouds part, the angels sing, your casseroles are saved from bland, no cheese-ville.
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- ½ cup shredded sweet potato
- ½ cup shredded baking potato
- 6 tablespoons nutritional yeast
- 1 tablespoons melted coconut oil, grapeseed oil or extra-virgin olive oil
- 2 teaspoons gluten-free Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
- Shred the potatoes, place in a tea towel, fold over and ring out the juices from the shredded pieces. Place in a medium-sized bowl and set aside.
- Combine remaining ingredients in a small bowl and stir around with a spoon until everything is mixed together.
- Drop the nutritional yeast mixture into the shredded potatoes and stir to coat.
This recipe makes 1 cup of shredded cheese, enough for the topping for one casserole, or one large pizza. The nutrition information link below will detail serving sizes and information based on servings.
The cheese does not melt but has a very great cheesy flavor.
View nutrition information (once on page, scroll down)
This recipe couldn’t be any simpler. Shred, two bowls, mix, and done!
And tomorrow, we slap the cheese on a casserole and bask in creamy vegan casserole goodness.