Abram’s Life-Changing Sweet Potato Cheese

This cheese is one reason I wanted to get my blog up and running. I wanted to get it out to the world! 

Egg- Free, Dairy-Free, Nut-Free…. I could go on. 

My 5th child started experiencing severe eczema symptoms within a few months of life. Eventually we confirmed he had a peanut allergy. After keeping a food diary for a year we also determined that he didn’t tolerate nuts, peanuts, dairy, eggs, coconut or peas (which are in the peanut family, did you know?). With these things eliminated from his diet, he is clear and itch-free. Thank GOD! 

So what do you eat?! Many have asked. 

It can be really hard to feed a child who has restrictions. It’s hard enough sometimes just to get a meal on the table! We have developed our diet over the years. Rice milk in place of dairy, flax for eggs in baking, seeds instead of nuts, but CHEESE. This one has been a killer to try and replace, especially without nuts. 

I tried different cheese recipes for years to no avail. So many flops, so many nasty recipes, disappointments, wasted ingredients.  

I will admit there are some pretty amazing nut cheeses out there that we loved for my dairy intolerant child. But then Abram came along… life changed. Nuts were OUT.   

Abram’s Life-Changing Sweet Potato Cheese to the rescue! This is my signature allergy mom recipe…  I am REALLY proud of this one!

This cheese is made with sweet potato, rice milk, cornstarch, gelatin, salt, vegan margarine, and vegetable shortening (optional but recommended).  I’m sure you could substitute agar agar for the gelatin , though I haven’t attempted it yet. And if you have an allergy to cornstarch a tapioca starch might do the trick.

Regular Dairy Cheese on the LEFT, Abram’s Life-Changing cheese on the RIGHT

This cheese is an all around heart healthy choice.  Zero cholesterol, low-fat!  I love nuts and nut cheeses, but they are incredibly high in calories and fat. This could be a great addition to your diet. Someone recently was talking to me about going dairy-free because they were having gall-bladder issues and it was recommended to minimize dairy and fats. This was a great option for her. 

Sweet potato is well known for it’s health benefits. Highly nutritious, a great source of fiber, vitamins and minerals. Rich in antioxidants, that protect your body from free radicals. Rich in beta-carotene which supports vision! I don’t think I need to go on, you get the point.    

You know what else is good for the body and soul? Crochet!!!  Have you ever tried?  It could become a much loved, relaxing hobby as it had for me and many others.

Check out the Learn How to Crochet Page. 

This cheese is a staple in our home now. He will ask me for it. Loves it with crackers but even eats it on it’s own.  

Slice it, grate it, freeze it, melt it. It is wonderful on a cracker, as a topping, on pizza, grilled cheese! You name it.

The first time I made it, I was making Kraft Dinner for my dairy tolerant children and, wow! It looks and tastes so similar. I was ecstatic! And YES, you can melt it and make it a cheese sauce for pasta or nacho cheese dip.    

I hope this recipe is a LIFESAVER to someone. It was a gamechanger here! 

Pizza… here you come! 

Abram's Life-Changing, Dairy-Free, Nut-Free, Sweet Potato Cheese

Alicia

Enjoy all your classic 'cheesy' recipes again with this delicious, heart-healthy, dairy-free, nut-free cheese alternative. Pizza, grilled cheese, cheese and crackers, nacho chips, here you come!

5 from 1 vote

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Prep Time 2 minutes mins

Cook Time 25 minutes mins

Cooling Time 3 hours hrs

Total Time 3 hours hrs 27 minutes mins

Servings 8

Equipment

• Blender

Ingredients

  

• 3/4 cup Sweet Potato
• 1/2 cup Plus 2 Tbs Rice Milk
• 1/4 cup Cornstarch
• 6 packets Knox Gelatin 1 packet is equal to 1 tablespoon of gelatin
• 1/4 cup Becel Vegan Margarine
• 2 tbs Vegetable Shortening
• 1 tsp Salt

Instructions

 

• Peel and cube the sweet potato. Measure 3/4 cup and boil until tender. Drain.
• Add the potato, cornstarch, rice milk, and salt to the blender. Blend.
• Prepare a container for your 'cheese' to cool in. A small loaf pan works, but I prefer a plastic container that's a bit smaller than that.
• Pour the sweet potato mixture into a small or medium pot.
• Add the rest of the ingredients and heat over medium heat until it starts to boil.
• Immediately, pour into the container or mold you've chosen.
• Let cool for 20 mins before placing in the fridge to set. It should be cooled and set in a few hours.
• Once cooled and set, cover and refrigerate.

Notes

 

Abram's amazing sweet potato cheese will stay fresh for about a week in the fridge. It freezes very well. I often grate up a batch to store in the freezer for pizzas or even grilled cheese sandwiches. 

 

It grates, and melts.  You can grate it fresh, but I find it easier to do so after it's been in the fridge for a day.  You can also grate it after putting it in the freezer for a few hours. 

 

I haven't tried it, yet, but I'm sure you could substitute the gelatin with agar agar to make it vegan. 

 

Further, if cornstarch is a problem you may be able to try subbing tapioca starch. 

 

As for container size, a small loaf pan works but is a bit big. I prefer using a smaller container. If you use a container as well, once its cooled and set, you can just pop the lid on and you're good to go. 

 

And finally, please share! Maybe this recipe will help someone else as well. 🙂 

Keyword dairy-free, heart-healthy, low cholesterol, nut-free, vegan option