This fake-cheese is a more healthy treat than cheese made from animal milk. It is cholesterol-free, contains healthier fats and far less salt than the original recipe. The nutritional yeast provides an appreciable amount of B vitamins.

Serving: 1 fake-cheese about 4 inches in diameter

Ingredients

4 oz coconut or soy yogurt (unsweetened)

1.7 oz potato starch

1.7 oz cornstarch

1.4 oz nutritional yeast

1 oz deodorized coconut oil

1 oz chickpea flour

3 tbsp almond milk (unsweetened)

0.08 oz fine salt

1 pinch garlic powder

Instructions 

Step 1

Combine the potato starch, cornstarch, chickpea flour, nutritional yeast, fine salt and garlic in a bowl. Place the yogurt, almond milk and coconut oil in a non-stick saucepan and place it on the heat to melt the coconut, stirring and taking care not to overheat the mixture.

Step 2

Once the coconut oil has melted and you have a smooth, barely warm mixture, add the other ingredients from the bowl. Pour everything together and begin to stir vigorously with a wooden ladle until a smooth cream forms.

Step 3

Cook the mixture over low heat, stirring constantly with a silicone spatula (for hot use) trying to dissolve all the lumps and detach the mixture from the sides and bottom of the saucepan.

Step 4

The mixture is cooked when it spontaneously pull away from the sides and bottom of the pan. Now you can place it in a lightly greased mold or in a small cheese strainer. Press the mixture into the mold to release air that may be trapped inside.

Step 5 

Let it cool, then keep it in the refrigerator for at least 24 hours before consuming.

You can store this fake-cheese in the refrigerator for more than two weeks.

Pro tips

If you prefer a harder texture, like grating aged cheese, you can skip the yogurt and double the amount of coconut oil and almond milk. In addition, you can make little fake-cheese shapes by pressing it and letting it cool inside silicone cookie molds.