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Vegan Cheese


3 cups diced potatoes

2 cups diced carrots

1/2 cup nutritional yeast flakes

1/2 cup water (reserved from the vegetables)

1/4 cup olive oil

2 Tbsp Chicken Style Seasoning 

(Better Than Bouillon, or McKay’s)

1 Tbsp Garlic

1 Tbsp onion powder

1 tsp sea salt

1 tsp lemon juice (optional)


For a sharper flavor, you can increase the seasonings to taste.  The potatoes and carrots were peeled for this photo, but if you leave the skins on, you will just have a few specks in the sauce.  Same great flavor with more nutrients.   

Boil the potatoes and carrots until very tender.  Drain the veggies, saving the ‘veggie juice’ and place in a blender or food processor with all the remaining ingredients. Blend on high for a minute, scrape the sides and blend for another minute on high. You will have a creamy velvety cheese sauce.  Add additional veggie juice as needed.

I recommend a powerful mixer, like a vita-mix or Blend-tec.   

This base recipe is perfect just the way it is for nachos, haystacks, or any creations needing cheese; like au-gratin potatoes, mac and cheese, or stuffed spuds.  You can also chill and reuse later.  When re-heated, it will again become creamy. 

For added variations, add salsa, or herbs.  It also works as a fantastic thickener for potato or broccoli soups.

Recipe is from Mark Anthony who teaches on 3 ABN frequently

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