How to Make Vegan Shredded Cheese (nut-free)

Dairy-free-Shredded-Cheese-Recipe

Picture this:

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.

Vegan Shredded Cheese Recipe (5)

… 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.

Hallelujah!

Vegan Shredded Cheese Recipe (6)

To print, email or text this recipe, click here.

4.7 from 3 reviews
Vegan Shredded Cheese
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Total time: 
Serves: 1 cup
 
Awesome vegan, dairy-free shredded cheese recipe that's perfect as a topper for casseroles or homemade pizza. It doesn't melt, but it's got loads of cheesy flavor!
Ingredients
  • 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
Instructions
  1. 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.
  2. Combine remaining ingredients in a small bowl and stir around with a spoon until everything is mixed together.
  3. Drop the nutritional yeast mixture into the shredded potatoes and stir to coat.
Notes
Use immediately on pizza, casseroles or any recipe that calls for a topping or filling of shredded cheese. Must be baked in the oven for at least 20 minutes in at least 350F.
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)

Vegan-Shredded-Cheese-Recipe-1

This recipe couldn’t be any simpler. Shred, two bowls, mix, and done!

Vegan-Shredded-Cheese-Recipe-2

And tomorrow, we slap the cheese on a casserole and bask in creamy vegan casserole goodness.

Stay tuned.

Pin It

66
Comments | Leave Your Comment

    • Confession: I made this casserole on Thursday, had a serving, froze it, and tried to forget it existed. I can’t wait to dig in now :D I couldn’t have made this baby during a cleanse. It definitely would have been a cleanse breaker.

    • Thank you! I’m having too much fun with trying to come up with new, nut-free, dairy-free recipes. It’s been a lot of fun :)

  1. Very intriguing indeed! It’s soy-free, too, yes? I will have to experiment with this as a topping on a spinach-based pizza crust I pinned last night. {Rubs hands together in excitement.} :D

  2. AWESOME! Is there something I can replace the white potto with? Maybe shredded yellow summer squash.
    Thanks!

    • It doesn’t get melty, Chris. More crisp, but tastes really cheesy!

    • I added those details to the notes of the post as well as the recipage page, too :)

  3. Have you done it with just sweet potato? I need to kick nightshades for a while again and am thinking this would still be tasty minus the white potato. Maybe subbing in something like parsnip or some other root veggie?

    • I’ve only tried it the one way, but I bet other squashes or root veggies would work!

    • Thanks Christa! Oh man, it’s by far the BEST casserole I’ve ever made. So excited to share it tomorrow!

  4. Wow! I am not dairy free nor do I have any allergens, but I would love to try this! Thank you!

    • Sweet! That’s awesome. Always nice to switch things up once in awhile even if you don’t have allergies!

  5. Ummmmm…are you serious girl?!?! My eyeballs are out of my head right now….You are so creative! This looks delicious! I second Erica’s question about Nobel prizes for food! Everything you make is super healthy and looks amazing!!!!!! Thank you for the inspiration!

    • Stuff those eyeballs in and get to cooking! Haha thanks for all of your kind words, Suzanne :)

  6. I read a TON of blogs but never ever comment but THANK YOU SOOOOOOOOOOOOOOOOOOOOO MUCH
    as a dairy free nut allergic person I normally don’t think twice when I see vegan cheese options as it’ll probably be cashew/brazil/daiya processed type thing this is AMAZING! I will be trying this out ASAP

    • Oh I’m so happy that this recipe will help out! I’ll be posting a bunch of nut-free, dairy-free recipes this month so stay tuned for more!

  7. Most definitely an awesome idea!! And it looks like cheese. :) I love potatoes anyway, so making them cheesy is a perfect use for ‘em!

  8. Mercy! What a clever lady you are! I’m opting out of white potatoes right now but will give it a go with Jerusalem artichokes or maybe even turnips instead…THANK YOU! :-)

  9. I would be SO interested to read a post on how you came up with this recipe! The thought process and all. This is by FAR one of the must inventive recipes I’ve ever seen (says the recipe junkie). Thanks for keeping me hungry and healthy! :-)

    • Hi Cat – I’m not sure I could write a whole post on the process! I just wanted a casserole with cheese, then started listing off everything in my head that was white and orange. Once I landed on potatoes, it seemed like the most logical idea because they get crispy like cheese does when it’s overcooked and delicious. I’d made cheese sauce a couple of years ago with nutritional yeast, so just used that recipe with the potatoes and voila! Issue solved. So happy to hear that you like it!

  10. Oh my goodnes!! This looks soooo amazing!! I’m totally making this soon!!!!
    I am amazed and impressed by your creativity! Thanks so much!!

  11. Wonderful idea Leanne!!! I am on a yeast-restricted diet – can I leave the nutritional yeast out, or substitute something for it?

    • I can’t have yeast either, and unfortunately for us nutritional yeast is what gives it all the cheesy flavour. I’ve heard that red capsicum and a couple of other things can also have a cheesy flavour sometimes, so I’m going to puree a red capsicum and try that instead (and maybe add some coconut flour or other flour to make up the wet/dry ratio).
      P.S. I got the idea about red capsicum from a biscuit recipe on glutenfreeeasily.com

  12. Hallelujah . A cheese for me to be able to sprinkle over food. I think my day just got brighter.

  13. I get that it needs be baked, I assume due to the potato factor…but does it work best if you bake with the dish? Or can you bake it, alone, on a cookie sheet and then add it like a shredded cheese next day? (thinking if you have something that needs shredded “cheese” but it’s not something being baked for that long – say like I want to thow it on top of some soup for flavor..) Any advice on how long or how best to store this, either not baked and baked?? Excited to try this out – I’ve never used the yeast before so totally new concept to me!

    • Wow, that’s brilliant, Laura! I don’t see why that wouldn’t work. Let me know if you give it a try! I bet you could just spread it out really thin and then roast on 375F for… 20 minutes to start?

    • Laura – did you end up doing this? I was going to post the exact same question but wanted to scan the comments first. I’ve been OK without my beloved dairy EXCEPT when I make a chili, soup, fajitas/taco salads, etc., to which I used to add a healthy layer of shredded cheese. I was wondering if I could bake and store them, how long they might keep, would they freeze well, etc. I may have to do some experimentation.

  14. This sounds awesome! I have a question though…my kids are allergic to almost everything including yeast:( is there anything I could use in place of yeast or does the yeast really make the dish?? Is nutritional yeast different than the regular yeast they are allergic to? I have to buy yeast free millet bread for them to eat so I was just wondering if anything else would work? Thanks so much!!!

    • I can’t have yeast either, and unfortunately for us nutritional yeast is what gives it all the cheesy flavour. I’ve heard that the yeast in nutritional yeast aren’t ‘live’ like yeast for baking, but if you’re kids are allergic then it probably still wouldn’t be safe. I’ve heard that red capsicum and a couple of other things can also have a cheesy flavour sometimes, so I’m going to puree a red capsicum and try that instead (and maybe add some coconut flour or other flour to make up the wet/dry ratio).
      P.S. I got the idea about red capsicum from a biscuit recipe on glutenfreeeasily.com

  15. Wow, looks awesome. I am vegan, my family is not but my daughter has a nut allergy so I especially love vegan, nut-free recipes. Thanks!

  16. Thank you so much for this recipe! My 3 year old can’t have dairy, wheat, soy or cashews, and we avoid non-soy store bought cheese substitutes because of the additives. I made a pizza with this, sauce and this crust: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ and he ate most of it by himself!
    I have tried a few other recipes with nutritional yeast, and I was starting to think that I just didn’t like it. I really enjoyed this, though!
    It did come out a bit crunchy still, is that normal? I baked it on the pizza for 20 min at 400.

  17. This seemed like just crazy enough of a combination that it might work. Haha! Topped my tofu ricotta lasagna with it and loved it. Next experiment will be on a pizza when I try the crust mentioned above. Thanks!

  18. I will definitely have to try this. I am a vegetarian who doesn’t eat soy and just eliminated most dairy. Plus, my oldest daughter has peanut, tree nuts, soy, shellfish and sesame allergies. We don’t have any of these in the house. This makes planning/cooking food a challenge.

  19. hi, just a stupid question. the baking potato is baked, ok. but is the seeet potato raw?

    • Hi Laura – both are raw. You want to purchase a baking potato and a sweet potato. Shred both raw ;)

  20. Thank you for this. My daughter is allergic to nuts, soy turns me into a monster and we eat mostly vegan at home (dairy free yogurt is gross imo). I can’t wait to try this on our next pizza!

  21. I have recently been placed on a dairy, soy, and nut free diet by my naturopath. I haven’t felt this good in years, but I dreadfully miss cheese! I have tried Daiya and Trader Joes and one other, slipped my mind. They taste awful! There isn’t enough nutritional yeast in the world to make it taste good!!! Plus, all the additives…Bleck! Thank you for being adventurous and figuring this out for us! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: