This vegan cheese recipe is healthy, easy to make, and tastes like real cheese! Made without cashews for a nut free plant based snack that the whole family will LOVE.
Add cut carrots and Yukon gold potatoes to a medium sized pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and cook until carrots and potatoes are tender.
Drain and transfer to a blender with olive oil, non dairy milk of choice, mustard, garlic powder, onion powder, lemon juice, nutritional yeast, and salt.