Very good to all! The other day I uploaded this photo to my instagram and it was a revolution . And the truth is that it doesn’t surprise me, this vegan potato cheese and homemade is a real fantasy. Its texture is creamy, silky, but creates that “web” when gratin, which is so reminiscent of gratin cheese.  Who would say that it is made from potato, right?

Well yes. It is a perfect trompe l’oeil. It is easy to make and the ingredients are nothing to write home about: the base is potato, water and oil, and as flavorings we will use garlic, some other spices and the queen of flavorings for homemade vegan cheeses: yeast nutritional value. In fact, I use it a lot in the kitchen, you have already seen it in another recipe that revolutionized my networks: Paninis with vegan potato cheese and crunch chickpeas.

Ingredients

300 gr of macaroni (remember that it is a recipe for 3 people. But don’t worry, you can keep it in the fridge for another day)
2 large potatoes
1/2 onion
1/2 aubergine
200 g of cooked peas
250 ml of fried tomato sauce
150 g of fine textured soybeans
1 garlic
1 handful (minimum) of nutritional yeast
1/2 lemon
Water
Black pepper
Oregano
Garlic powder
Salt
Olive oil
*We will need a hand blender

Step by step

  1. Peel and cut the potatoes into medium-large cubes.
  2. Put them to cook in plenty of boiling water and bring to a gentle boil.
  3. Meanwhile, peel and chop the onion. Put it in a skillet over medium heat with olive oil.
  4. While browning the onion, peel the aubergine and slice it very thin. I used the same peeler to make very, very thin slices. As if it were a sheet of paper.
    We cook the potatoes and, meanwhile, we prepare meatless bolognese.

    Cook the potatoes and, meanwhile, prepare the bolognese without meat.

  5. Now, we put the 150 gr of fine textured soy to hydrate. We just cover it with water and let it rest.
  6. On the other hand, when the onion is already poached, add the sliced aubergine and sauté. If necessary, add more olive oil.
  7. When the aubergine is ready, add the soy. The water must have been absorbed by the soybeans. If this is not the case, remove the excess water before pouring it into the pan.
  8. Sauté for two minutes over medium heat.
    Hydrate the soy and sauté the eggplant.

    We hydrate the soy and sauté the eggplant.

  9. Add the cooked peas, sauté for 2 minutes and add all the tomato sauce along with a pinch of garlic powder, two pinches of black pepper and generous oregano. Salt to taste.
  10. Mix and keep over medium-low heat for 5 min., with the sauce slowly thickening.
  11. Turn off and set aside.
    Add the tomato and spices to the meatless bolognese width=

    Add the tomato and spices to the meatless bolognese .

  12. By now the potatoes should be cooked. So we remove them from the water and pour them into a bowl.
  13. Now, while we prepare the vegan potato cheese, we are going to cook the pasta.
  14. Fill a pot with water and we introduce the 300 grams of macaroni. The cooking time will vary depending on the type of pasta, but what I recommend is that you leave it “very slightly” hard, because later it will have to be baked to gratin the cheese and we do not want it to be too soft.
  15. Let the pasta cook and prepare the cheese: to do this, mix the potatoes, 1 garlic, a generous splash of olive oil, and water to cover half the height of the potatoes. Grind very, very well, making sure that everything is homogeneous.
  16. Add the handful of nutritional yeast, a pinch of salt and grind again.
    We mix the potatoes, oil, water, nutritional yeast, salt...

    We mix the potatoes , oil, water, nutritional yeast, salt…

  17. It’s time to check the taste. If you want more ‘cheesy aroma and flavor’ add more nutritional yeast.
  18. Add a generous squeeze of lemon and blend again. Now the texture of the cheese should be silky and thick. Make sure there are no diced potatoes or whole garlic left.
  19. By now the pasta is cooked. Remove it from the pot and pour it over the vegan Bolognese sauce. We mix and, in case you want it more liquid, you just have to add a little more tomato sauce.
    Crush the vegan potato cheese and mix the sauce with the pasta.

    Crush the vegan potato cheese and mix the sauce with the pasta.

  20. Place on the baking tray and cover with all the potato cheese sauce, trying to distribute it evenly.
  21. Grease with a drizzle of olive oil on top and a pinch of salt.
  22. Put in the oven at 180 gr, lit from above. The time can vary, in principle with 15 min. may be enough, but may vary depending on the oven. I recommend that you keep an eye out.
  23. And that’s it! Serve it hot.
    Place the macaroni on a tray, cover with the potato cheese and bake.

    Place the macaroni on a tray, cover with the cheese potato and bake.

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