Vegan Cheese
Today I’m sharing a super easy recipe for vegan cheese. This recipe makes about 3 cups.
Ingredients
3 medium potatoes, peeled and chopped – enough to make 2 cups (450 g)
2 medium carrots, peeled and chopped – enough to make 1 cup (250 g)
1/2 cup (125 ml) water
1/3 cup (68 ml) extra virgin olive oil
2 tsp (15 g) salt
1 tbsp (16 ml) lemon juice
1/2 cup (45 g) nutritional yeast
1/4 tsp onion powder
1/4 tsp garlic powder
Dash of cayenne pepper
1/2 tsp (4 g) Homemade Vegan Chicken Seasoning
Directions
- Boil the potatoes and carrots until they are soft. Let cool.
- In a food processor or blender, add all of the ingredients and process/blend until smooth, and no chunks of carrots are visible.
Recipe Video Instructions
Notes
- This cheese will harden up in the fridge and is best the next day. You can melt it in the microwave for a dip or use it cold for a cheese spread. Keeps for up to a week.
