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Potato Cheese

13 Nov

A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.

Potato Cheese-Vegan | Avocados and Ales

Without further ado…

Ingredients:

  • 1 1/2 medium russet potatoes, peeled and boiled (about 1 1/2 cups, use more if you have small potatoes!)
  • 1/2 cup unsweetened soy milk*
  • 1/4 cup refined coconut oil
  • 1 tablespoon nutritional yeast
  • 1 1/4 tsp salt
  • 1 tsp lactic acid (sub 1 tbsp lemon juice)
  • 3 tsp kappa carrageenan

Directions:

  1. Peel and boil potatoes until very tender-I used a pressure cooker for 15 minutes. Let cool, then blend until very smooth with the rest of the ingredients to form a smooth thick cream. Don’t blend hot, it might make your blender explode. Add more soy milk to thin if necessary.
  2. Pour into a thick (preferably non stick, as it gets kind of sticky) saucepan and heat over medium low heat. Stir regularly while heating. Try to keep the temperature low enough it doesn’t heat too quickly, or the carrageenan might split from the coconut oil. It will begin to curdle very slightly as the carrageenan starts to activate. Continue to stir until you see it bubbling around the edges, or it reaches 170F.
  3. Pour hot mixture into a mold (any sort of glass or plastic container that can withstand the heat. Let cool a few hours until solid. Grate onto whatever you want, but it melts best in moist conditions, like on sauce.

Potato Cheese

*You can probably use any unsweetened plant milk you have on hand. This just happened to be what I was using.

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14 Responses to “Potato Cheese”

  1. Diana Petrilli November 13, 2015 at 3:34 pm #

    aaahhhhhhh I am so in need of this!

  2. Carol November 13, 2015 at 6:38 pm #

    How much agar powder would you suggest using for this recipe instead of the kappa-c?

  3. albano November 17, 2015 at 3:20 pm #

    could i use water instead of any milk?

    • avocadosandales November 17, 2015 at 9:53 pm #

      It should work, it just might not be as ‘creamy’.

  4. Lola November 20, 2015 at 10:36 am #

    Hi,
    Thanks so much for posting this! Do you think adding aquafaba will change it in any way? Can’t wait to try!
    (I don’t know if my previous comment went through, sorry if it double post. )

    • avocadosandales November 20, 2015 at 10:45 am #

      I don’t think adding aquafaba will change anything-the reason I use it with the cashew cheeses is as an emulsifier substitute for soy lecithin. Since the potatoes will emulsify well enough on their own, an extra emulsifier isn’t necessary.

  5. Katrina November 28, 2015 at 6:24 pm #

    Can i ask what other potatoes might be an alternative if i can’t get Russet potatoes?
    Are they floury, or waxy type potatoes?

    We have king edwards, Desiree (roosters) ordinary white potatoes, Maris piper etc at the supermarket but i haven;t seen Russet potatoes, although i have heard of them!

    • avocadosandales November 28, 2015 at 6:26 pm #

      Ordinary white potatoes are *usually* russet potatoes, at least where I’m located. They are more starchy, less waxy, so whatever you can find that is similar. The starches in the potatoes are what make it stretchy

  6. likeatcake December 1, 2015 at 5:32 pm #

    I want to try this now!

  7. Tiffany January 14, 2016 at 9:21 pm #

    Hey can I replace the kappa caregeenan with xantham gum?

  8. Margaret October 22, 2017 at 8:33 pm #

    Will this take spices well? For example, if I want to add jAlapeños and such.

Trackbacks/Pingbacks

  1. 2015-11-20 FABULOUS FOOD ALLERGY FRIDAY | surviving the food allergy apocalypse - November 20, 2015

    […] And, um, potato cheese. […]

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