Vegan Cheese For Dipping and Spreading


Vegan Cheese For Dipping and Spreading
(Adapted from Veggie On A Penny)
Yield: about 3 cups (750 ml)


3 medium potatoes, peeled and chopped - enough to make 2 cups (450 g)
2 medium carrots, peeled and chopped - enough to make 1 cup (250 g)
1/2 cup (125 ml) water
1/3 cup (68 ml) extra virgin olive oil
2 tsp (15 g) salt
1 tbsp (16 ml) lemon juice
1/2 cup (45 g) nutritional yeast
I didn't include the gram equivalent of the spices because they were so low I couldn't see them on my scale!
1/4 tsp onion powder
1/4 tsp garlic powder
Dash of cayenne pepper
1/2 tsp (4 g) Homemade Vegan Chicken Seasoning


1. Boil the potatoes and carrots until they are soft. Let cool.

2. In a processor or blender, add all of the ingredients and process/blend until smooth.

Note: I have found that I need to run the ingredients through the food processor first on high speed until everything is quite smooth. The problem is that the carrots never fully process. So I transfer the cheese into my blender and blend on high speed. This does the trick! The cheese comes out very well blended and smooth, not a hint of a shred of carrot!

Note: This cheese will harden up in the fridge and is best the next day. You can melt it in the microwave for a dip or use it cold for a cheese spread. Keeps for up to a week.

For Video Instructions, please check out my video Vegan Cheese For Dipping and Spreading (video coming soon!)

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