Trinidad Cheese Paste (Vegan)

Learn how to make this simple yet delicious Trinidadian style cheese paste. My version is a vegan rendition which uses vegan cheese along with a handful of ingredients.

Course Appetiser

Cuisine Trinidad and Tobago

Prep Time 30

Total Time 30

Servings people

Calories 236kcal

Author Charla

Ingredients

9 oz Vegan cheese (250g) grated
1 small carrot grated
1 pimento pepper or use ¼ of a bell pepper, finely chopped
1 tablespoon onion granules (7g) or use ¼ of a fresh onion, minced
1 tablespoon garlic granules (8g) or use ¼ of a fresh onion, minced
½ tablespoon yellow mustard powder (7.5g)
¼ cup vegan mayonnaise (56g)
2 tablespoon vegan butter (15g)
1 teaspoon hot sauce (4g)

Instructions

Place the vegan cheese, carrot, pimento/red bell pepper, onion granules, garlic granules, mustard powder, vegan mayonnaise, vegan butter and hot sauce in a food processor.
Use the pulse button or stop and start the food processor until a smooth cheese paste is formed.
Once done transfer the contents into a bowl.
Refrigerate and/or use accordingly.

Notes

- You can use dried ingredients like I did, or use fresh ingredients instead.

- Pimento peppers are difficult to get hold of outside of Trinidad and Tobago but red bell pepper works just fine.

- This is the recipe to my Vegan Mayonnaise recipe.
- Don't forget to check out my Vegan Cheese Sauce Recipe too.

- Feel free to add more vegan mayonnaise if you want your paste much smoother.

- Use your favourite/preferred brand of vegan products.

- Do not freeze the cheese paste, for best results, use it within 3 days.

- Keep the cheese paste refrigerated and use within 3 days.

Nutrition