SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES 

After a lot of experimenting, fermenting, blending, and countless failed results trying to make the perfect cheese, I have decided that sometimes the best thing is to go back to basics and that's exactly what I did here. Potatoes. That's it. And there you have it, melty, soft, tangy, silky, delicious! Oh, and have I mentioned, Hassle-free? So I hope you guys enjoy this amazing vegan cheese as much as I do!
Cheers!
MY SECRET SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES
INGREDIENTS:
2 - 3 large cooked starchy potatoes (approx. 2 cups of mashed potatoes)
2 tablespoons of lemon
1 teaspoon of salt
1/4 teaspoon white pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/4 cup olive oil
1/4 cup unsweetened non-dairy milk (or less)
1 tablespoon of green olives
1 tablespoon of the olive's brine
2 tablespoons nutritional yeast
2 tablespoons of sour starch or tapioca starch
2 tablespoons of cornstarch
METHOD:
Blend the olives, the olive brine, the plant-based milk, and the olive oil until smooth. Set aside.
In a food processor, add the remainder of the ingredients plus the previously blended ingredients, except for the sour starch and the cornstarch; process everything until smooth. Add the sour starch and the cornstarch, process it a little bit, only enough for the starches to get incorporated into the mixture.
Add the processed mixture to a pot on medium heat and stir for 5 minutes. Transfer the cheese mixture into a previously greased mild, cover, let it cool until room temperature then put it in the fridge for 4 hours.
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--------------------------------------------------- SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN CHEESE⎜READY IN 10 MINUTES recipe by Chef Jana Pinheiro