Leek Vegan Cheese (Dairy-Free & Umami-Rich)
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This creamy leek vegan cheese is packed with umami and richness. Perfect for anyone who misses melty, cheesy flavors but can’t do dairy. Made with sautéed leeks, shallots, nutritional yeast, and vegan butter, it’s smooth, savory, and perfect for spreading on toast, tossing with pasta, or drizzling over veggies.
- Recipe Card
Recipe Card
ingredients
- 1/4 cup vegan butter
- 1 leek, finely diced
- 1 shallot, finely diced
- 3 tablespoons all-purpose flour
- 1 tablespoon vegan sour cream and onion dip
- 1 teaspoon mustard
- 2 tablespoons liquid aminos or soy sauce
- 1 1/2 teaspoons sea salt
- 1 cup unsweetened vegan milk
- Squeeze of lemon juice
- 1/2 cup nutritional yeast (plus more to thicken if needed)
Method
Step 1
Dice the leek and shallot.
Step 2
In a pan, melt half the butter over medium heat. Add leek, shallot, and salt. Cook for 3 minutes until softened.
Step 3
Add the remaining butter and let it melt. Sift in the flour and whisk to form a roux (a thick, gravy-like base). Cook about 3 minutes.
Step 4
Stir in the liquid aminos, mustard, sour cream and onion dip, and lemon juice. Cook 2 more minutes.
Step 5
Add the milk and nutritional yeast. Reduce heat to low and simmer until thickened, stirring often. Add more nutritional yeast for a thicker consistency.
Step 6
Blend until smooth for an ultra-creamy version.