I’m not typically one for fake cheese in any form.
I’m not vegan, and I generally tolerate cheese well, so I’ve never had an occasion to delve into the cashew and nooch- (aka, nutritional yeast) based cheese recipes of the dairy-free world.
I generally like my cheese as fresh and new as I can get it.
Raw milk cheddar, mozzarella, and yogurt cheese are all favorites with me, as the longer a cheese sits, the more mold it can have and the less my body tolerates it.
Another thing I don’t tolerate well is cashews, the base for most vegan cheeses and cheesecakes, so the whole concept of alternative cheese has pretty much been out of the question until now.
The thing that draws me to this recipe even more than its quasi-cheesy nature is the fact that it is vegetable-based, and who among us can’t use a few more servings of vegetables in our diet?
While this doesn’t taste exactly like cheese, it is close enough in texture and color to be mistaken for the real thing, and I enjoy the subtle, tangy flavor along with the smooth mouth-feel.
I’m not a frequent pasta eater, so I haven’t tried this atop noodles, but it is delicious paired with broccoli and other vegetables!
When my girls first saw this, they both turned their noses up at it, but after I poured it over some steamed broccoli and proceeded to stuff my own face with it, they both wanted to try it and ended up enjoying it.
- 1 c. potato, peeled and cubed (I use red potatoes)
- ½ c. carrot, chopped
- 2 T. olive oil
- ¼ c. water
- 1½ t. lemon juice
- ¼ t. garlic powder
- ¼ t. onion powder
- ½ t. sea salt
- ¼ t. paprika
- 2 t. Dijon mustard
- ½ t. soy sauce (or coconut aminos)
- Put the potato and carrot chunks into a pot of water.
- Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork.
- Drain the vegetables and add them to a food processor or high-powered blender.
- Add the remaining ingredients and process for 1-2 minutes until silky smooth.
- Pour atop veggies and enjoy!
Adapted from this recipe
If you tolerate nutritional yeast, feel free to add it in for a ‘cheesier’ flavor.
What’s your favorite vegetable-based swap?