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Cheese is probably everyone’s favorite food. Let’s be real, it’s amazing. It was by far the hardest thing to give up when I went vegan because it is so addicting.
I am not a fan of store-bought vegan cheeses. They all taste so strange to me and leave a terrible aftertaste in my mouth. So I decided to make my own. Many recipes for vegan cheese call for cashews. While I do love cashews, and they are great of you, I don’t want to eat a lot of it because it is so fattening. This is not the case with this cheese. You can eat tons of this cheese without worrying about the fat content. And you will because it is so good.
- 2 cups diced potatoes
- 1 cup diced carrots
- ½ cup of water
- ⅓ cup almond milk
- 2 tsp. salt
- 1 tbsp. lemon juice
- ½ cup nutritional yeast
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- dash of cayenne
- Boil the carrots and potatoes until soft, about 20 minutes.
- Blend all of the ingredients together in a blender until the cheese is extremely smooth.