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Wasabi Vegan Cheese | Potato-Based | Nut-Free | Oil-Free

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When you love and adore someone, what better way to show it than by making heart-shaped vegan cheese?! I mean…doesn’t everybody? Truth be told, I made this particular cheese for me. I made a different one that is cashew-based for Bob. I am not eating nuts or seeds at the moment, so I decided to make a potato-based one.  So, I guess unconsciously I was showing myself some self-love when I worked out its presentation. Even during a pandemic, it’s important to continue to surround yourself with beauty. It helps keep a positive outlook that this too shall pass.

potato based vegan wasabi cheese with agar

The star ingredient of this cheese is wasabi (the title gave that away). It is a Japanese root that belongs to the same family as horseradish, cabbage, and mustard. Dried and powdered wasabi first showed up at the start of the 20th century, as a way to preserve it. Wasabi is notoriously difficult to cultivate and grows naturally in mountain stream beds.

Several years back, a friend of mine mailed me one of her wasabi plants. For two years, I nurtured it in the kitchen. I was afraid to put it outside because it looks so fragile and delicate. But, as time went by, it started to suffer. I tried everything to save it, but it appeared to be on its last leg stem. Bob and I decided to plant it outside near our creek to give it one last hurrah!

I will be honest, I was figuring it would be no more than a week before that last stem was a thing of the past. Much to our surprise and delight, it started to thrive even as we headed into winter. Nowadays, it is flourishing–new stems, leaves, and even flowers. I feel kind of bad that I stunted its growth for so long, but thankfully it showed me some forgiveness by turning into a beautiful plant! There must be a lesson to learned in all that.

potato based vegan wasabi cheese with agar

If you are a cheese aficionado, you should know that this recipe doesn’t compare side to side to dairy cheese. BUT if you want or need to avoid dairy, oils, soy, nuts, and seeds, well, then let me introduce a new concept that extends beyond the ol’ cheese wheel.

Ingredient Run-Down

Wasabi Powder

Agar Powder

White Chickpea Miso

Shapes and Molds

When creating vegan cheese such as this recipe with the ingredient agar, you can be so creative and use darn near any object for a mold. The main thing you want to avoid is molds/containers that have a lip that curls inward, which would permit the cheese from popping out. Silicone molds are the best, but I have used small glass containers, bread pans, mini tart pans, beakers, and so forth. There is NO need to grease or line the container. So much fun!

I hope this recipe finds you healthy. Keep nurturing your body with delicious and nutritious foods so you/we can come out of this stronger than ever! Sending you love and blessings, amie sue

potato based vegan wasabi cheese with agarIngredients:

Yields 2 cups

Cheese base:

Agar slurry:


Cheese base:

  1. Set aside a 2-cup container (mold). You can use just about anything to mold the cheese.  Be creative. I find that I don’t need to grease or line the mold; the cheese just pops out.
  2. Wasabi paste: whisk the wasabi powder and 2 Tbsp of water in a small bowl. Set aside for 15 minutes.
    • Creating a paste first will help activate the wasabi flavor. See the Ingredient Run-Down section above.
  3. In a blender, add the water, steamed potato, nutritional yeast, lemon juice, miso, wasabi paste, salt, mustard, onion powder, and garlic powder and blend until smooth.  A food processor won’t work for this cheese.

Agar slurry:

  1. Place 1 cup of water and agar in a small saucepan.  Whisk together until the slurry just starts to get a small boil.  Reduce the heat and simmer, whisking often, for 5 to 10 minutes, or until completely dissolved.
  2. Once the slurry is ready, start the blender and get a vortex going.  Quickly but carefully pour the agar slurry into the blender, add the dried minced onion and dill.  Blend for about 10 seconds.  As the agar slurry starts to cool it starts to thicken, so don’t dilly-dally here.
  3. Pulse in the onion flakes and dill.
  4. Pour into container(s) and cool uncovered in the refrigerator.
  5. When completely cool, cover and chill several hours.  To serve, turn out of the container and slice.
  6. Store covered in the refrigerator.  It will keep 5 to 7 days.

2 thoughts on “Wasabi Vegan Cheese | Potato-Based | Nut-Free | Oil-Free

  1. Charle says:

    Hi Amy Sue where do get your wasabi powder? The ones that I’ve been getting is really mild . Thanks Charlene

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