Potato-Carrot Vegan Cheese
We wanted a tasty new go-to spread/dip that we could have in the fridge all the time, and that was less expensive to make than cashew cheese. The burst of seasoning from the chipotle pepper in adobo sauce elevates this vegan cheese to something special. We like to put it on grain bowls, nachos, pizza, quesadillas, burritos, and hashbrowns, or use it as a dip for chips and veggie sticks.
Ingredients
Cooking
Ingredients
- 2 cups Yukon gold potatoes, diced
- 1 cup carrots, diced
- 1/2 cup water
- 1/4 cup neutral-tasting oil, like safflower or avocado
- 1 tbsp lemon juice, plus more to taste
- 1/2 cup nutritional yeast
- 1 tsp salt
- 1 clove garlic, peeled
- 1/2 tsp onion powder
- 1 chipotle pepper in adobo sauce, plus 1 tsp of the sauce
Cooking
- Boil or steam the potatoes and carrots for about 20 minutes or until soft.
- Drain them and add them to a blender.
- Add all the remaining ingredients and blend until smooth.
- Use immediately or store in refrigerator for up to 5 days.
- Rinse out your blender immediately for easier cleaning!