One of the things that we really missed becoming vegan was cheese. Especially Mac Cheese! As we really try to avoid Soya and are totally Gluten free it was difficult. We have tried many recipes for cheeses and have developed a hybrid of them all that you can make in around 30 minutes. It’s delicious and makes a great spread or dip and you can spice it up if you like it spicy…
2 Cups Potatoes (chopped into 1 inch chunks) you can peel the skin off or leave on
2 Cups of Carrots (Chopped into ¼ inch chunks)
1/3 cup of Olive Oil
½ Cup of Water
1 teaspoon Rock Salt
½ teaspoon of Garlic Powder or 1 clove of fresh garlic
½ teaspoon of Onion Powder
½ teaspoon of Turmeric
½ Cup of Nutritional yeast
1 Tablespoon of Lemon juice or the zest of a fresh lemon.
In a pan place your
2 cups of potato and
2 cups of carrot
Cover with boiling water and continue to boil for 15 minutes
In a food processor or blender add the remaining ingredients and blend them together for 30 seconds leave them to rest in the Blender / Food Processor.
After 15 minutes remove the carrots and potato and drain the water from the pan. Rinse in cold water to cool them down place the potatoes and carrots into the food processor and mix until the ingredients are all blended evenly and the mixture is smooth. That’s it done simple.
We find the longer you leave it in the fridge the better it becomes (a day or two).
You can also make different styles by adding ground hemp seeds, dried chilies, sunflower seeds, chopped or ground cashews. The options are endless.
Mako & Hema