Description
This creamy, nut-free vegan cheese is the perfect dairy-free alternative for those with nut allergies or anyone looking to avoid cashews. Made with simple ingredients like potatoes, carrots, and nutritional yeast, it’s rich, flavorful, and versatile. Use it as a dip, spread, or sauce for a delicious plant-based treat that’s allergy-friendly and budget-conscious.
Ingredients
- 1 cup cooked potatoes
- ½ cup cooked carrots
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon turmeric (for color)
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard (optional, for a tangy kick)
- ½ cup unsweetened plant-based milk
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
Peel and chop the potatoes and carrots. Boil them together in a pot of water for about 10–12 minutes or until soft. Drain and let them cool slightly.Blend the Ingredients:
Add the cooked vegetables, nutritional yeast, lemon juice, garlic powder, turmeric, apple cider vinegar, and mustard (if using) to a blender.Add Plant-Based Milk:
Gradually pour in the plant-based milk while blending until you reach a smooth and creamy consistency. Adjust the thickness by adding more milk if needed.Season and Adjust:
Taste the mixture and season with salt and pepper. Add extra lemon juice or vinegar if you prefer a tangier flavor.Serve and Enjoy:
Serve warm as a cheese dip, spread on crackers, or use as a sauce for pasta. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Customize the Flavor: Add smoked paprika for a smoky flavor or cayenne pepper for a spicy kick.
- Texture Tips: For a thicker spread, reduce the plant-based milk. For a thinner sauce, add more milk.
- Storage: Keep in a sealed container in the fridge for up to 5 days. Reheat over low heat, adding a splash of plant-based milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: chef's choice
- Method: Sauce, Spread, Appetizer
- Cuisine: Plant-Based, Vegan
Nutrition
- Serving Size: 8 servings
- Calories: ~75
- Fat: ~1g
- Carbohydrates: ~12g
- Protein: ~3g