Creamy Cheese

“I could never be vegan. I like cheese too much.” -Every omnivore ever.

Same though.
Cheese is my weakness. I could eat cheese every day of my life and be the happiest person in the world! I’ve tried some non dairy cheeses and some are just plain disgusting!

I’m a picky eater, so I’m difficult to please when it comes to food and how it tastes.

There’s plenty of reasons not to eat cheese (Sorry omnis and vegetarians). Health reasons, environmental reasons, animal cruelty reasons, but I won’t go into that here.

Cheese. Is. So. Good. Though!

If you’re thinking about going vegan or at least cutting out cheese, let me ease the cheese heartbreak.

I have the one and only cheese recipe you’ll ever need (note: this is more of a nacho or pouring cheese. Not a cheese slice. Some of my fave sliced cheese brands are Chao and Follow Your Heart!)

It’s quick, it’s easy. No need to soak cashews overnight (I don’t have time for that, I’ll be honest). No crazy ingredients. If you’re vegan you most likely already have the ingredients, if not no worries there’s only one ingredient you won’t have and it’s easy to find on amazon!

This recipe makes 2 cups of cheese. Just double it if you need more. Here’s a list of ingredients:

•1 cup peeled and sliced potato
•1/2 cup carrot, sliced (you can use fresh or canned. I used canned)
•1/6 cup of olive oil (I know weird number)
•1/4 cup non dairy milk (you can use water, I use milk for added protein)
•1/2 tsp salt
•1/2 tbsp lemon juice
•1/4 cup nooch (nutritional yeast)
•1/4 tsp garlic powder
•1/4 tsp onion powder

  • TBSP tomato paste (or anything tomatoey honestly. I’ve used spaghetti sauce and ketchup believe it or not. You’ll just have to alter the salt and seasonings to fit your tastes)

-Start off by cutting and boiling the potatoes and carrots. You can boil them in the same pot, save time and less dishes.

Cheese from potatoes and carrots? I know weird right. Trust me, it’s cheesy and delicious. I wouldn’t lie about cheese.

-Measure out your oil, lemon juice, tomato base, and milk as well as your dry ingredients.

-When the potatoes and carrots are soft (as if you’re making mashed potatoes) drain them and dump them into a blender or food processor. Add your wet and dry ingredients.

-Blend Blend Blend until it’s combined and smooth.

All done!
How easy was that?!

You can use this cheese on nachos, or on fries or tatertots, macaroni, burgers, even as fondue!

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