Vegan Cheese Recipe
Made without cashews!
This delicious vegan cheese is made with potatoes, carrots, spices, nutritional yeast, olive oil, lemon juice, and dairy free milk.
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.
Drain & transfer to a blender with olive oil, non dairy milk, mustard, garlic powder, onion powder, lemon juice, apple cider vinegar, nutritional yeast, & salt.
Blend on high until smooth and creamy.
Season to taste with salt if needed and serve as is or heat gently on the stove, stirring frequently, until warm.
Serve with tortilla chips, over fries or potatoes, broccoli, or as a cheese sauce for mac and cheese!
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!