Chef Gary's - Dairy Free Cheese Recipe

Dairy Free Cheese - half batch

What is the thing you miss most on a dairy free diet? If cheese is not number one it has to be number two. I am experimenting with this recipe and will update it along as I find ways to make it taste better. So far - fairly tasty and a snap to make. So put mac 'n cheese back in your diet. UPDATE: recipe last tweaked Jan 24, 2017

After a couple of batches I have gotten great results, last night's scalloped potatoes were great. This is a cheese sauce, it can be thinned or thickened by varying the amount of soy milk.
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Servings: 4 to 6 Prep time: 5 min Cooking time: 15 min
Ready to eat in: 20 min
Utensils: Sauce pan, whisk, silicone spatula, measuring cups and spoons

1 cup unsweetened soy milk

2 tab olive oil

2 tab nutritional yeast

2 tab white miso paste

¼ tsp tomato paste or catsup

¼ tsp dried mustard

¼ tsp onion powder

2 dashes white pepper

2 dashes celery salt

2 dashes turmeric

2 tab tapioca flower

Directions

Add all ingredients to a sauce pan and whisk until smooth. Heat on low string constantly with spatula to keep the sides and bottom clean. The mix will start to thicken, stir vigorously until it becomes glossy and bubbly hot. Cook about 10 min to blend all the flavors cook the tapioca flour. Add more soy milk to thin if desired. Add sea salt to taste at this point. Use as a sauce, on a pizza or in baked dishes. This is definitely more of a cheese sauce recipe, it will not grate or form into a block.

Alternative Recipe Ideas & Notes

Reduce the tapioca flower to make the cheese thinner if desired or simply whisk in more soy milk to thin.

Mix the cheese into the dish you are cooking while it is still hot, when cooled it is gelatinous and does not mix well unless warmed and thinned with more soy milk.

It appears to keep well for several days refrigerated, however I don't really care for how it re-heats, mostly because of how it sets up after it is refrigerated and doesn't mix that well. Since it is so quick and easy to make I suggest making a half or quarter batch fresh each time you want cheese for a dish. I have included a half portion recipe link.

Made a batch with unsweetened coconut & almond mild. It turned out fine, but I think the soy milk is the best. The key is unsweetened milk and the right balance of spices.

Add finely diced jalapeñoes or some cayenne for a pepper jack cheese substitute.

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