A delicious Vegan, GF, dairy free, creamy cheese that can be used as a dip, a pasta sauce, or a drizzle over your favorite nacho combo.
Ingredients :
3/4 Cup peeled and diced Yukon gold potatoes
3/4 cup peeled and diced sweet potatoes
2 cloves garlic
1/4 cup raw cashews
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp salt
1/4 cup olive oil
1/4 cup water
Instructions:
Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
Serve with tortilla chips for dipping or over pasta.
Recipe: Loveandlemons