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.
… 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!
To print, email or text this recipe, click here.
- 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.
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.
Stay tuned.
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{ 52 comments… read them below or add one }
Now this is super creative! And I can only imagine editing these pics, midway thru a juice fast…enjoy this when that’s over! soon!
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
I couldn’t have made this baby during a cleanse. It definitely would have been a cleanse breaker.
Do they give Nobel prizes our for food? Because, this recipe should win one.
Aw thanks, Erica! Haha I WISH. That would be awesome.
Wow, you are crazy creative these days!! I’m not even a big cheese girl but I’d be willing to make this anyway! You blow my mind lady, you do!
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
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.}
It sure is soy-free! I wasn’t sure how many “frees” I could put in the title of the post without sounding crazy haha. Yum, spinach crust? Is it grain-free? Sounds fantastic!
Yup – gluten-free and grain-free! It’s not vegan, though – There’s an egg. I can live with that! Also, the spinach crust calls for cheese… And, thanks to you, I have a substitute for that!
Here’s the link:
http://joandsue.blogspot.ca/2012/12/spinach-crust-pizza.html
Wow… this is amazing. Thank you for sharing!!
AWESOME! Is there something I can replace the white potto with? Maybe shredded yellow summer squash.
Thanks!
Squash would work really well in this. I love that idea!
Does it actually get “melty?”
It doesn’t get melty, Chris. More crisp, but tastes really cheesy!
How much does the whole recipe make and how much is each serving size?
I added those details to the notes of the post as well as the recipage page, too
Interesting idea. Pinned and would like to try it one day:)
Thanks for sharing the love, Kika
It certainly looks the part and so simple too….genius!
It tastes the part, minus the gooey factor. SO simple!
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!
Very inventive, I love it!! I’m really looking forward to the casserole!
Thanks Christa! Oh man, it’s by far the BEST casserole I’ve ever made. So excited to share it tomorrow!
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!
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
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!
Most definitely an awesome idea!! And it looks like cheese.
I love potatoes anyway, so making them cheesy is a perfect use for ‘em!
I’m with you, potatoes alllll the way!
OMG. I’m definitely trying this tonight with my sweet potatoes. Thank you soooo much!!!
Hope you enjoyed them just as much as we did!
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!
I’d love to know how it goes, Lisa!
OMG!! This is amazing, thank-you so much for this recipe!
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!
Ok well I seriously cannot wait to try this. Going vegan has meant trying to figure out how to substitute cheese, and quite frankly some of the options are not so tasty. However I am super intrigued by what you’ve done here.
Oh my goodnes!! This looks soooo amazing!! I’m totally making this soon!!!!
I am amazed and impressed by your creativity! Thanks so much!!
Thanks Monica
Wonderful idea Leanne!!! I am on a yeast-restricted diet – can I leave the nutritional yeast out, or substitute something for it?
Hallelujah . A cheese for me to be able to sprinkle over food. I think my day just got brighter.
Bummer, I’m allergic to potatoes, will check out the nut cheeses though
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.
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 like to do a vegan week once in a while and usually just end up covering everything in a nutritional yeast sauce. So excited to have found this shreded cheese recipe to use instead– helllooo pizza!
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!
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.