Veganer Käseersatz zum Überbacken (vegan melting cheese substitute)
Units
Temperature
Servings
Ingredients
Sauce
- 200 g potato, peeled, diced rounded
- 100 g carrot, peeled, diced rounded
- 60 g onion, diced rounded
- 350 ml vegetable broth rounded
- 40 g nutritional yeast rounded
- 30 ml neutral oil rounded
- 15 ml lemon juice rounded
- 3 g onion powder rounded
- to taste fine salt rounded
Method
Method
- Combine the potato, carrot, onion and broth in a pot. Simmer for 15 to 18 minutes, until fully tender.
- Blend the cooked vegetables with their liquid, nutritional yeast, oil, lemon juice and onion powder until completely smooth.
- Season with salt. Use immediately, spread or poured over whatever you’re baking, or chill and reheat gently later.
Notes
- Cook the potato and carrot until genuinely soft, not just tender-crisp. Fully softened vegetables blend to a smooth, glossy sauce; undercooked ones leave a grainy texture no amount of blending fixes.
- The potato’s natural starch is what makes this behave like melted cheese under heat. It’s what lets the sauce brown and bubble at the edges in the oven or under a broiler, rather than just sitting there as a flat purée.
- Don’t skip the nutritional yeast. It’s the single ingredient doing the most work to give this a savoury, cheese-like flavour rather than tasting like plain blended vegetables.
- It keeps for 4 days in the fridge, though it thickens as it chills; loosen with a splash of broth if needed before using.
Ingredient substitutions
- A pinch of smoked paprika blended in gives a smokier, more cheddar-like flavour.
- A splash of plant milk instead of some of the broth gives a slightly richer result.
- Spread over vegetables, pasta bakes, or toast before baking or broiling.