Ingredients
- 2 Cup potatoes, diced large
- 1 Cup carrots, diced large
- 1/2 Cup water
- 1/3 Cup olive oil
- 2 teaspoon salt
- 1 Tablespoon lemon juice (fresh is best!)
- 1/2 Cup nutritional yeast flakes
- 1/4 tsp. onion powder (opt.)
- 1/4 tsp. garlic powder (opt.)
- dash of cayenne (opt.)
- Boil the potatoes and carrots until soft.
- Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
- Store in refrigerator for up to a week.
Notes
- This cheese will melt just like real cheese! If it sets up a little in your fridge, just microwave it for about 30 seconds—it will soften up again so it’s easy to spread.
- I linked this recipe to Vegan Yumminess, because the talented author of that food blog is Megan’s sister, the one that gave me this recipe! Lindsay has a beautiful and creative food blog that I love to browse through.
Adapted from Vegan Yumminess
