Chef Duane’s Vegan Cheese

Creamy vegan cheese sauce with oat milk and nutritional yeast, ready in 25 minutes. Adds cheesy flavor to any dish.
Ingredients
Yield:
  • 1 cup oat milk
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoon nutritional yeast
  • 2 tablespoon potato starch
  • 1 teaspoon cornstarch
  • ½ cup plain, no sugar added, plant-based yogurt
cheese sauce in a cup
Directions
Prep: 5 min, Cook: 20 min, Total: 25 min
  1. In a saucepan add oat milk, olive oil, rice vinegar, and Dijon mustard.  
  2. In a bowl mix the dry ingredients together, nutritional yeast, potato starch, and cornstarch.  
  3. Whisk or use an immersion blender to mix in the dry ingredients into the oat milk mixture.  
  4. Whisk the mixture over medium heat until it begins to bubble and thicken; remove from the heat.  
  5. Whisk in the yogurt, pour into a container, let cool before covering and refrigerating.  This cheese will last up to 2 weeks refrigerated.

 

Nutritional Information
  • Calories 34
  • Carbohydrates 3 g
  • Protein 1 g
  • Sodium 17 mg
  • Potassium 29 mg
  • Phosphorus 270 mg