Making vegan cheese is not difficult. It is very simple. All you need is creamy vegetables, like carrots, potatoes, pumpkin etc. This vegetables are affordable everywhere. All you need to do is just boil them and blend them with the rest of the ingredients. This vegan cheese is gluten free and soy free.
INGREDIENTS- 1 cup of peeled and diced potatoes
- 1 cup of diced carrot, not peeled.
- 1/2 cup of cashew nuts soaked overnight, and rinsed
- 2 tbsp of nutritional yeast
- 1 and 1/2 cup of water, you can use the same water you used to boil the vegetables
- 1/2 a tsp of paprika
- 2 tbsp of fresh lemon juice
- 1/2 a tsp of turmeric powder
- 1/3 tsp of salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1/2 a tsp of cumin powder
PREPARATION METHOD
First boil the potatoes and carrots for 20 minutes, or until soft, drain. Put aside and let cool.
Once the carrots and potatoes have cooled, transfer them to the jar of a blender, add the rest of the ingredients and blend at high speed until you obtain a smooth sauce (about 1 minute). That’s it, your own homemade cheese sauce. Enjoy.
Place the cheese sauce unto a airtight container and refrigerate up to 4 days.
Recipe note: If your blender has a hard time blending the cashews smooth, you may need to grind them first with a small grinder. Or you can use a tablespoon of raw cashew butter instead.
To cut on cooking time, finely chop the potatoes and carrots before boiling.
If you want it nut-free cheese, simply omit the cashews. The taste won’t be quite so rich, but it will still taste nice.
If you don’t have nutritional yeast, you can use brewer’s yeast, olives or that olives water. Just something salty. You can also use plant-based milk instead of water.
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