Can You Turn a Potato into Cheddar Cheese? Watch Me Try!

I recently saw a video of @MerleONeal trying the potato cheese from @HalleBurns and I knew I had to try it, but after watching I spotted a few things that I figured I would change anyways so here it is, same as normal, me taking a very simple and probably great recipe and making it more complicated with more ingredients, but ending up with something in the end that tastes a little more like the thing I want it to, real cheese.
This is a vegan sharp cheddar cheese replacement that you are going to want to try... if you have all the ingredients haha

P.S. I lost my voice when I filmed and edited this video... so its going to be a fun one to listen to audibly haha

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#saucestache

[sandrochiavaro]

I grew up in Switzerland eating dairy cheese . Last visit back home I made a vegan fondue primarily made of potatoes with a little cooked rice and a few carrots, I mixed in a home made cashew cream to add fatty richness, nootch and fresh garlic, dry white wine, nutmeg at the end. The rest of the family was having dairy cheese fondu, but was getting in my plant based pot to the point of me having to start raising my voice😂. True story. Potatoes make the best plant based cheese.

[MerleONeal]

Not gonna lie, the voice adds SOMETHING special to the potato cheese experiment. One might even say you've convinced me there is HOPE in this one - I gotta try out your fermented potato cheese too some day. Thanks for your guidance!

[jesuisledoughboy]

If you use an ice cube instead of water for the steam to melt the cheese, you reduce the risk/extent of bread sogging from the water in the pan.

[adammageli]

I’ve been making a similar plant based cheese for years but I’m excited to try this one. One trick I’ve learned is that sharp cheddar has a slight bitter flavor profile and a great way to achieve that in vegan cheese is by adding just a few drops of bitters from your bar. It adds just the right complexity to give that real cheese taste. Thanks for the recipe!

[AjiNoPanda]

I just made this - with a handheld immersion blender! The key is to get immediately into the cheesing(...) process as soon as the potatoes are out of the water so the starches don't have a chance to bind yet. I went the shorter, simplified way and diced the potatoes to boil instead of steaming it whole. I also used a coconut oil based plant butter instead of olive oil for the flavor and texture (based that on your butter cheese recipe).

I think the paprika brings out the earthy potato flavor, but that diminishes a bit once the concoction is cooked. I think next time I'll reduce the amount of paprika by half and add a few drops of coloring plus liquid smoke for the flavor (smoked cheddar is awesome).

All in all, a great recipe! This is the one Emmy should've followed in her last video. Tsk.

[BijoudeBexar]

The brine from jarred green olives is a good substitute for pure lactic acid, pickle juice for a dilly cheese maybe, never would work for sharp cheeses. I usually use a Tbsp plus a tad of cider vinegar (instead of lemon juice as it is much sharper), blend, and add more brine/ vinegar if it needs more tang. Miso on its own is usually not tangy enough, but is salty and has good umami, but combined with olive brine and or vinegar it adds good depth. When using any of these, I adjust the water accordingly and hold off adding salt until after blending, as their sodium content varies. Also use a neutral oil instead of olive oil, as the brine will amp up the flavor.

[chickenpoxfordinner]

Honestly kind of prefer your more casual delivery here since you didn't want to strain your voice, made for a pleasant watch, thank you!

[tabby]

Super cool! I love your videos it's like science class with food lol. Seriously though I hope you feel better soon.

[gnocchidokie]

I’d love to get a full episode about the changes in your health! I feel like we had a similar 2021 and 2022, I lost 50lbs and started running and I’m aiming to run a half marathon this fall! But I’d love to hear a longer-form reflection from you on the changes you’ve implemented, I feel so invested as one of your long time subscribers!

[Firebuck]

Congrats on your weight loss. I did that a few years ago, wish I'd had that app. Learning the mental part was the most important for me... I knew what "healthy" was, I just didn't know why I couldn't stick to it. You look great!

[xaviier_]

Hey man, this is so cool vegan cheeze made from a potato what a great combo with simple ingredients. Also, congrats! on your weight loss journey looking fresh and taller. Keep up the great work and thanks for sharing as always.

[almightydawnthegreat]

This is the easiest cheddar I’ve ever seen you make, I can’t wait to try it!

[dorrolorro]

oooh this looks amazing, I have to try it!

[UnknownYoo]

I followed the recipe with sweet potato and lemon juice (to replace lactic acid) and it turned out the same. 👏🥳 Been trying to replace tapioca for awhile and I'm glad this worked. Just gonna do 2 Tbsp of lemon juice instead of 3 next time. 👍

[JourneyJoe]

Congratulations on your health journey! Happy for you!

[bvmkidt]

Looks amazing 😮! You guys look so great!

[MrElliottDavies]

The way you said 'don't worry about it' when Monica asked what it was made from, made me laugh XD

[wttw]

Thank you for the recipe. I know about this cheese since probably more than 50 years ago. They used to sell it in a waxed cylinder shape. If this one have the same taste as the vintage one i am talking about, it might taste actually a lot better that some commercial cheddar cheeses from the supermarket. You can also roll it in cheese cloth and wax it, then age it a little bit. It will accentuate the cheddar flavor, as well as the other tones, and it will produce a little more sofisticate flavor. This cheese works fine with almost everything! I am going to try this recipe. Thanks again. Cheers!

[jcllrxf]

You made it look so good in that grilled cheese omg

[pleFly]

This is so simple and cool! I have been out of the vegan cooking world and I swear you guys are so unique and diverse it's amazing.