February 4, 2013 By Leanne Vogel December 6, 2018
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.
To print, email or text this recipe, click here.
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.
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.