Melty, stretchy, gooey vegan cheese!
Ideal for nachos or bread spread.
Before I even considered giving up on animal products I couldn’t imagine living without cheese! How can I survive without melted cheese on pizza? Is it possible to have a movie night without cheesy nachos dip? This cannot be! But… here it is! And it’s yummy! Just give it a chance and try!
Serves: 1 big bowl of goodness.
PREP time: 5 min + 30 min to cook potatoes and carrots
3 small potatoes
¼ cup canola oil
1/2 cup nutritional yeast
5 tbsp. plain water
Step by step:
- Peel the carrots and potatoes and cut into smaller cubes. The smaller they are, the faster will cook.
- Cook the potatoes and carrots in a bit salty water. Cook them separately as the potatoes cook faster.
- Place cooked carrots and potatoes in a food processor, add oil and mix until smooth. In the meantime add water.
- The cheese keeps well in the fridge in a closed container for about 5 days. To melt it again just put it to the oven for 10 minutes in 200 °C. Or spread it cold on the bread. I like it both, warm and cold 🙂