Cheese- wonderful, delicious, beautiful cheese. I LOVE CHEESE. Growing up I could eat cheese with every meal. However, when I reach mid twenties whenever I ate cheese I would start to feel sick to my stomach and have mass break outs on my skin. While I don’t think I am allergic, I do think why not explore delicious options that make me feel good when I eat them.
This “cheese” recipe is so simple and you can easily change it up to make it spicy if you ever want to make pretzel bites, or nachos with some spicy cheese sauce. I also add this to burritos, enchiladas and an assortment of delicious bites.
- 2 russet potatoes- peeled and cubed, remember it is important to cut them up and cube them in around the same shape so they evenly cook
- 1 carrot – peeled and cubbed and cut the same size
- 1/2 cup of cashews
- 4-6 tablespoons of nutritional yeast ( the more you add the cheesier it will be)
- 2 teaspoons garlic powder
- 1 teaspoon of onion powder
- shake of garlic salt
- 1 teaspoon of salt
- pinch or grind some black pepper
- 2 teaspoons of lemon juice
- 2 cups of hot water/broth- see notes below
- peel and cube up the potatoes and carrots
- place them in a pot and cover with either water or veggie broth ( I do veggie broth because the brings more flavor, if you would rather water that works great- this needs to be brought to a boil and cook potatoes and carrots till they are soft (you can easily put a fork through them
- while the potatoes and carrots are cooking put in Nutri bullet or blender the cashews, nutritional yeast, spices, and lemon juice
- when veggies are done cooking, place them aside- DO NOT DRAIN THE LIQUID, so with a slotted spoon place the veggies in a bowl
- pour the liquid into a measuring cup – it should be about 2 cups, if not add some water to the measuring cup to get to 2 cups
- add the veggies to the Nutri bullet and pour in some of the 2 cups of liquid you should have in a measuring cup (be very careful not to do this as soon as its done cooking or you can and probably will burn yourself so wait till the veggies and liquid have cooled down
- with a regular size blender all should fit, if not, not a problem, just mix in batches and combine in bowl once done
- once its all in the Nutri bullet mix it until smooth
This keeps for about a week in the fridge in a Tupperware.
Pro tip: if you are making this recipe and want to make it spicy add a can of drained green chillies in the blender or add a can of pimentos
Nosh with Norgaard 