Vegan “Cheese”
You could literally build your entire meal around this one item. It’s fat-free, creamy, and it can be tweaked in so many ways. You can make it a mild ‘Mexican’ cheese with less lemon and adding in some jalopeno’s or you can make it a sharp cheddar by adding more lemon and salt.
Ingredients
1 large potato - cut in quarters (you can peel now or after steaming)
1 med. carrot - peel and cut in 1-inch pieces
1C water
1/2 of a lemon
½ tsp. Salt (may need more after tasting)
pinch of Cayenne pepper
1 tsp. Garlic powder
1 tsp. onion powder
Optional: ½ tsp. Turmeric powder (I leave this out but some folks love it!)
Directions
Steam the potato and carrot. (I use the pressure cooker but you can use a steamer or pot on the stovetop.) If using a pressure cooker cook for 10 minutes.
When fork tender set aside and allow to cool for a bit.
Place the potatoes and carrots in a blender
Add the seasonings and squeeze 1/2 a lemon into the blender as well.
Add about 1/4 cup of the hot steam water and save the rest in case you need to add to the mixture.
Blend low until mixed well and then blend on high adding water periodically until you get desired consistency. VIDEO
Ideas for cheese sauce:
Baked potato topping
The soup base for broccoli or cauliflower soup
Cheese base for gluten-free macaroni noodles
Pour over steamed veggies like: broccoli/cauliflower/asparagus/potatoes/carrots etc…
Add to veggie burgers
Dip for cheese fries or pour over chili cheese fries.
Drizzle over homemade pizza
Chip dip