Delicious Plant Based 'Cheese' Spread
Ok, here is a 'cheese' recipe that will satisfy your craving for cheese. Grilled Cheese sandwiches, cheesy nachos, Mac & Cheese and just cheese and crackers. Delicious way to enjoy that 'cheesy' texture/flavor with an amazing natural Plant Based concoction. Easy, cheap and quick! The picture is the cheese poured over a Southwest Taco Spagetti by Chef Nancy.
VEGAN CHEESE SAUCE/SPREAD
This is a recipe that Chef Nancy often uses to please the Grandkids. We even give several containers to our college grandkids. They all love it and don’t worry that it’s not ‘real cheese’. You won’t tell the difference either.
- 1⅔ cups peeled and finely diced potatoes (I used Russets, but yellow also work nicely)
- ¼ cup peeled and diced fresh carrot
- ⅓ cup peeled and diced onion
- ⅔ cup water (preferably from pot of cooked veggies above)
- ½ cup raw cashews (pre-soaked for a few hours, if you're not using a high-speed blender)
- ¼ cup coconut milk (either lite or full fat variety)
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- ¼ teaspoon garlic powder
- Vegan butter (like Earth Balance) or coconut oil for grilling sandwiches
- In a medium saucepan, bring several cups of water to boil.
- Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.
- While your potatoes, carrot, and onion are cooking, place ⅔ cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.
- When potatoes are fork-tender, place potatoes, carrot, and onion into your blender--using a slotted spoon to avoid adding excess water to your cheese.
- Blend everything on high until smooth.
- You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, Mac & Cheese, hot nachos or you can place it in the fridge for a few hours or days to cool and thicken up slightly. Chilled it makes a great cheesy spread on crackers.