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!
1 tablespoons melted coconut 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
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.
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.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/02/how-to-make-vegan-shredded-cheese/