My secret 10 minutes soy-free, nut-free, gluten-free cheese

• 2 - 3 large cooked starchy potatoes
• 2 tablespoons of lemon
• 1 tsp salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 2 tablespoons of cornstarch
• 1/4 cup olive oil
• 1/4 cup unsweetened non-dairy milk
• 1 tablespoon of green olives
• 1 tablespoon of the olives brine
• 2 tablespoons nutritional yeast
• 2 tablespoons of sour starch or tapioca starch


  • 1.
    Blend the olives, the olive brine, the plant-based milk, and the olive oil until smooth. Set aside.
  • 2.
    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.
  • 3.
    Add the processed mixture to a pot on medium heat and stir for 5 minutes. Transfer the cheese mixture into a previously greased mold, cover, let it cool until room temperature then put it in the fridge for 4 hours.
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