Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Vegan Cheddar Cheese

The Vegan Cheddar pictured here is my herbed cheddar cheese the recipe below is regular cheddar with no added herbs.

I always try to stress when posting my vegan recipes that I am not vegan. I do however have a dairy allergy that has led me to venture into making my own cheese etc. While there are many many vegan cheeses on the market, I still make my own for several reasons. I find the store bought cheeses are quite pricey and flavor wise I felt like I needed something that would be just right for me so I set out to create my own. This recipe is still a work in progress as I have not be able to get my cheese to firm up the way cheddar cheese normally firms up. However given that I'm not big on slicing cheese and eating it that way (I'm more of a melted cheese, cheese sauce type of gal) this is just right for me. Here's my recipe.


2 cups cubed Potatoes

1/2 cup Nutritional Yeast

1/4 cup Coconut Milk or any Plant based milk

1/4 Olive Oil or Vegetable Oil

4 tbsp Tapioca Starch

2 tbsp Apple Cider Vinegar

2 tbsp Potato Starch Water (reserve before draining potatoes)

2 tbsp Agar Agar Powder or Corn Starch

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tsp Salt


●Boil potatoes until soft, remove 2 tbsp of water and set aside.

●Drain water from potatoes and place in food processor.

●Add all the other ingredients and blend on high until mixture is smooth.

●Scoop mixture into medium sized saucepan and then set heat to med.

●Begin gradually stirring your mixture which will be thick but you're going to keep stirring until it becomes thicker for approximately 5 mins on medium low heat.

●Take mixture off heat and place immediately into greased bowl with lid because it will solidify once cooled.

●Allow to cool completely before placing in the fridge overnight to firm up further.

Once cooled the cheese can be sliced or grated but the texture is not as firm as dairy Cheddar Cheese. I make my cheese like this to have it ready made for my cheese sauces. You can store for up to 2 weeks in the fridge or up to 3 months in the freezer.

Thanks for joining me for another Food Therapy session today. See you soon❤

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