Vegan Cheese Recipe
Made without cashews!
www.nyssaskitchen.com
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This delicious vegan cheese is made with potatoes, carrots, spices, nutritional yeast, olive oil, lemon juice, and dairy free milk.
1
Add carrots & potatoes to a medium sized pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender.
2
Drain & transfer to a blender with olive oil, non dairy milk, mustard, garlic powder, onion powder, lemon juice, apple cider vinegar, nutritional yeast, & salt.
3
Blend on high until smooth and creamy.
4
Season to taste with salt if needed and serve as is or heat gently on the stove, stirring frequently, until warm.
5
Serve with tortilla chips, over fries or potatoes, broccoli, or as a cheese sauce for mac and cheese!
6
This plant based cheese will keep for about 5-6 days in the refrigerator – if it lasts that long! –
This recipe is not only vegan, it's also paleo, gluten free, whole30 compatible, and easily made nut free!