Ingredients
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- 1/2 cup raw cashews soaked (if not using a high speed blender)
- 2 cups peeled and chopped russet potatoes (1 large potato)
- 1 cup carrot chopped (2 medium)
- 1/2 cup onion chopped
- 2/3 cup potato water from cooking pot
- 1/4 cup coconut milk
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons nutritional yeast
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1 garlic clove
- Vegan Mayonnaise such as Vegenaise
- Bread of your choice
Preparation:
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- Boil a large pot of water and prep potatoes, carrots and onions. Cook veggies over medium heat, covered in water until they are fork tender, about 10 minutes.
- Add drained cashews, coconut milk, yeast flakes, lemon juice, salt, garlic powder, and garlic clove to blender while veggies are cooking.
- When veggies are done, transfer 3/4 cup hot potato water to your high-speed blender or food processor. Drain veggies with a colander and add to blender, blending on high until smooth.
- Use immediately or chill to firm up. Cheese spreads like old fashion cheese whiz.
- Slather cheese on both sides of bread, slap together and fry in skillet using vegan Mayonnaise or vegan butter, flip and fry.
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Yields: 6
Great for nachos, crackers, celery sticks, french fries, cooked broccoli spears, chile con queso, quesadillas and more!
All recipes provided by: AlmostVeganCookingSchool.com
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