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!
6packets Knox Gelatin1 packet is equal to 1 tablespoon of gelatin
1/4 cupBecel Vegan Margarine
2 tbsVegetable Shortening
1 tspSalt
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. :)