I have been dairy free since I was twelve years old, and one of the things I missed for a really long time was cheese. I tried many unsatisfying soy “cheez” products, and found time and time again that it did not do the memory justice. Eventually, I discovered cashew cheeses, and fell in love. And at last, I discovered cheeses made from potatoes and other veggies. I still make cashew cheese too, however, potato cheese is far less expensive, and just as delicious.
To make an excellent vegan cheese, you will definitely want to have a high speed blender. I have a vitamix, and it works wonders.
How To Make Vegan Cheese Using Potatoes
Ingredients
- 2 medium potatoes, cubed and boiled
- 1-2 medium carrots, cubed and boiled
- 1/4 cup nutritional yeast (for B vitamins and a cheesy texture)
- 1-2 cloves fresh garlic (you can do less, or dried garlic. But I really enjoy a lot of garlic)
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Combine all ingredients in a blender and blend until smooth
- You may have to play with the ingredients a bit
- I usually eyeball and taste-test with this one
- Occasionally, I will throw cashews into the mix
- This recipe goes fantastic on nachos, mac and cheese, and whatever else you would like a creamy cheese on
- This recipe is high carb, so if you are watching your carbohydrate intake, I would go with a cashew alternative
Blessings
