Healthful Pursuit concocted this vegan shredded "cheese," which is made from a very unexpected ingredient. So many dairy-free cheese subs are made from nuts, but this one relies on shredded potato to recreate the texture and flavor.
Leanne's original recipe uses both white and sweet potatoes. I used all sweet potatoes, but chose white ones to make the color a little more authentically "cheese-like."
Tonight I tried this out on my kids, topping their nachos with the "cheese." They were none the wiser, and it tasted delicious on my salad as well. The accompanying photo is of the nachos, as it photographed a bit better ;)
I can't say this tastes exactly like shredded cheese, but it definitely mimics the experience, and would be a great topping for so many paleo casseroles and dishes. I did taste a tiny hint of mustard in mine, so might reduce it to 1.5 tsp.
Shredded Paleo "Cheese"
adapted from Healthful Pursuit
1 cup shredded sweet potato
6 tbs. nutritional yeast
1 tbs. coconut oil, melted
2 tsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sea salt
freshly ground black pepper, to taste
Preheat oven to 350.
Shred the potatoes, place in a tea towel, fold over and ring out the juices from the shredded pieces. Place in a medium-sized bowl and set aside.
Combine remaining ingredients in a small bowl and stir around with a spoon until everything is mixed together.
Drop the nutritional yeast mixture into the shredded potatoes and stir to coat.
If using on a salad, sprinkle mixture on a Silpat or parchment paper-lined baking sheet. Bake for 20 minutes and then use immediately. For a casserole or other baked dish, sprinkle sweet potato mixture on top of the dish and bake for 20 minutes.