Until last weekend I may have been the only vegan on the planet who had not turned carrots and potatoes into a vegan “cheese.” That’s right carrots and potatoes. No dairy. No nuts.
Back in the day, … um a couple of years ago, I used to make vegan spreadable cheese and sour “cream” with cashews all the time.
I decided to make some “cheese” after counting all the carrots in my refrigerator. (I had too many.) Enter Google search after Google search. I found countless recipes so I basically took the main ingredients (carrots + potatoes + nutritional yeast) and threw them into my blender. Then I started adding spices and oil. It’s that easy to make!
And it tastes amazing. I used my first batch in a mac & cheese (and broccoli) dish. Now I simply can’t get enough of this sauce. Unlike cheese, it’s actually good for you. Hello, not-so guilty pleasure.
I’m sure you have carrots and potatoes in your pantry right now. You can find the nutritional yeast at Superstore and most organic stores. (Note it’s not baking yeast.)
I like that this recipe is affordable and a snap to put together. Cashews are amazing as a cheese base but they are not cheap. Who doesn’t like to save money? I made a huge batch this morning for the week and to share with friends.
Use the “cheese” on tacos, nachos or even baked potatoes. Have fun!
- Carrots (1/3 cup)
- Potatoes (1/2 cup)
- Nutritional yeast (1 teaspoon)
- Oil (1/4 cup)
- Garlic (three cloves)
- Hot pepper (one or more if you like it hot)
- Hot pepper flakes (1 tablespoon)
- Plant milk (or water) (1/3 cup)
- Dash of lemon
- Boil potatoes and carrots
- Roast garlic and hot pepper
- Once cooled put carrots/potatoes/roasted garlic/pepper in the Vitamix (or high speed blender)
- Add all the other ingredients
- Blend away until it has reached the thickness you prefer. Add more water if you want to thin it out
- I am pretty loose with my measurements because I simply go by taste. You can adjust everything to your liking!