Smoked Paprika Vegan Cheese Recipe – Soy & Nut Free!!!

Smoked Paprika Vegan Cheese Recipe – Soy & Nut Free!!!



Nut and soy free vegan cheese recipe – amazing! It slices, grates and melts… all without the fat or allergy issues that so many other plant based cheeses seem to have.

This recipe is so easy to make and is great for a cheese platter, on crackers in a toasted sandwich or anywhere where you would normally use sliced or grated cheese šŸ™‚

Best of all it has no nuts or soy, so it is a great option for so many vegans that have food allergies to these commonly used ingredients.

Cholesterol free and no oils added… this is great for anyone wanting to eat a whole food plant based diet or for anyone wanting to have a traditional “treat” food without the guilt!!!

This is so exciting. I can’t wait for you to give this a go and let me know what you think šŸ™‚

Print recipe here:

Ingredients:

1 cup water
1 cup oats
1 cup steamed sweet potato
1 chargrilled red bell pepper (marinated in vinegar)
1/2 cup nutritional yeast
1 tbs smoked paprika
2 1/2 tsp celtic sea salt
1/2 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
2 tbs lemon juice
1 cup water (extra for over top of mixture in blender)
…. you can also add any other spices, herbs etc that you like.
——————————————————————–______—-
1 1/3 cup water
2 1/2 tbs agar agar powder

* NOTE: The two main things to keep in mind are that you need to use agar powder (if using flakes use 3 times the amount) and make sure you cook it long enough so it activates… also make sure NOT to use a lid when setting the cheese as this creates condensation and can make the cheese wet.

Enjoy xx

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44 Comments

  • Stella Hwang on February 11, 2020

    What brand agar agar did you use!?

  • TheAudiotinker on February 11, 2020

    Iā€™m curious how this compares with Daiya because I donā€™t like that ā€œcheeseā€ at all. I miss real cheese soooo much. I canā€™t have it now because of my autoimmune disease. So Iā€™m interested to know if this is better bc it looks amazing.

  • Vicky Lynne on February 11, 2020

    Will this melt?

  • Tammy Lange on February 11, 2020

    OMG this looks amazing with all of those nutritious ingredients! I used agar agar to make vegan pumpkin pies over the holidays and it worked great. Even my mom was fooled. ?

  • Nittroll on February 11, 2020

    thank you for the recipe! Do you add something to make it melt and ooze, to make things like pizza? like tapioca starch? Maybe it melts just as it is?

    Good work! bless!

  • Balkaran Mahabir on February 11, 2020

    Licking ur fingertips n u not washing it afta. Yuk

  • Luis Marquez on February 11, 2020

    I guess the oats must contain gluten.. I did mine without and I didn't managed to make it firm. I guess that if we use gluten free oats then we have to add tapioca as well?

  • Carol Crawford on February 11, 2020

    I wonder if arrowroot would work instead of agar agar, since I have arrowroot.

  • Barbara Wellauer on February 11, 2020

    after my second try…. i can't get the agar to the same consistancy as yours! it also remains see through, not white. boiled for ages but it didn't thicken the same way. i used powder and double the quanity…what do i do wrong?

  • Nicole Mazza on February 11, 2020

    Can I freeze this?

  • Juan Arosemena on February 11, 2020

    I love your recipes and your work, thank you very very much for sharing

  • Greek God on February 11, 2020

    Omg vegan nacho cheese

  • Carol Smith on February 11, 2020

    Yummo I have to make this cheese as I love smoked paprika

  • Methii Yiimii on February 11, 2020

    Woow thanks ????

  • Rosanna Wickstrom on February 11, 2020

    I have my question and I hope you can answer me. Instead of Oats can I use potato flakes can I use powdered pectin instead of agar agar powder my son has allergies and I want to make this for him he cannot eat oats, rice nor quoina and he cannot have agar agar he gets really sick

  • Dian Cain on February 11, 2020

    Thank you for the wonderful recipe! A question though, how do you package after cheese has set for refrigerator and freezing?

  • Marja Merryflower on February 11, 2020

    Miracles do happen! I just stumbled across those measurementcups in the charity shop. So now I can make the recipe. Greetings!

  • Marja Merryflower on February 11, 2020

    Dear Anya, this sounds wonderful. Would you be ever so kind to indicate grams instead of cups. I will be ever so grateful. Thanks and bye for now

  • Barbara Wellauer on February 11, 2020

    i used agar powder and all ingredients as stated. my agar powder mix didn't turn out like yours, i feel 1 1/3 cups water was way too much. my cheese is like a gelatinous jelly wobble šŸ™

  • bobbymac 131 on February 11, 2020

    Iā€™m sorry I made this and Iā€™m not a fan, I donā€™t like the texture, itā€™s a bit like cold blamonge . I must have messed this up somehow…

  • TruckingDash Dispatching on February 11, 2020

    What kind of teaspoons is she using??????

  • Becky Irvin on February 11, 2020

    What brand blender are you using?

  • Tayla Mckay on February 11, 2020

    Can i use another gelatin substitute? Like vegetarian gelatin

  • Jessica Williams on February 11, 2020

    That cheese looks delicious!! I'm not vegan, but I have issues with dairy, but still love cheese (no matter how much it hurts, lol!). Thanks for sharing!!

  • Steadman Dublin on February 11, 2020

    Does it melt

  • Geekymom on February 11, 2020

    which agar powder do i get the only place i can get some is amazon

  • mayamotek on February 11, 2020

    you're wonderful

  • Rebecka Taylor-James on February 11, 2020

    Looks delicious šŸ™‚

  • ImNotChris on February 11, 2020

    This looks wonderful!!! Great video thank u
    Having a peanut allergy and being vegan gets difficult sometimes ?

  • Aileen Wagner on February 11, 2020

    I will try this!! Thank you, it looks really good!!! Could u also make a grilled 'cheese' with this as well?

  • rae1968 on February 11, 2020

    Does it melt?

  • Marie-JosĆ©e Bouliane on February 11, 2020

    Just made it a couple of hours ago. I added 2 tablespoons of unsented coconut oil so that it would melt down easily. Can't wait to eat it tomorrow ! Thanks for this marvellous recipe !

  • Russell McIntosh on February 11, 2020

    I have got to try this

  • Raggu S. on February 11, 2020

    Great job

  • Tami Augustyn on February 11, 2020

    This is amazing!

  • TERPS on February 11, 2020

    Lovely! !

  • Nanette Winston - Armstrong on February 11, 2020

    What are You doing to Us ~ Wow Amazing ……… I'm so excited for this recipe ! I HopenWish You N Everyone + ??? )))))))
    I think I can go fully Vegan with Your recipes ) I Love Cheese now I can do it guilt n cruelty FREE )

  • Austin Willson on February 11, 2020

    Can I skip the sweet potato?

  • Diane McQuay on February 11, 2020

    Over from Veggie Rose channel, someone suggested she check out your videos for cheese recipes. Thanks for sharing your recipes ??????????????ā€???ā€???ā€?

  • Wanda Williams on February 11, 2020

    ,Excellent!!!!!

  • PAULA mcDonalld on February 11, 2020

    Whats mean 1 cup? Is it 250 ml?

  • My Knees Hurt on February 11, 2020

    I just made this. I added finely chopped habanero pepper to half of the mixture. Cheese blocks are in the freezer right now. I love that this recipe is created with real, whole ingredients. I also oven roasted my peppers and sweet potato. and threw in some fresh roasted garlic and a carrot just for fun. haha. can't wait to taste the final result.

  • Gavin Starling on February 11, 2020

    Now long does this last for in the fridge?

  • SĆŗper Paqui GĆ³jar on February 11, 2020

    ???????????

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