IMG 0574

Makes 4 servings.

Ingredients

  • 2 cups potatoes, diced large
  • 1 cup carrots, diced large
  • ½ onion, diced large
  • ½ cup water, reserved from potatoes and carrots
  • ¼ cup raw cashews
  • 2 tsp. salt
  • 1 Tbsp. lemon juice
  • ½ cup nutritional yeast
  • 1 tsp. granulated onion
  • 1 tsp. granulated garlic
  • 1 tsp. chicken-like seasoning
  • ¼ tsp. cayenne pepper

Preparation

  1. Boil potatoes, onion and carrots in water until soft.
  2. Place remaining ingredients in blender.
  3. Add cooked potatoes, onion and carrots. Blend until smooth. Use reserved water from potatoes and carrots to achieve desired consistency.

I use this cheese for Mac & Cheese (see photo), Tofu Lasagna, as a dip for chips, grilled cheese sandwiches and burger loaf casseroles.


Per serving: 196 calories; 10g fat (38.7% calories from fat); 9g protein; 25g carbohydrate; 4g dietary fiber;
0mg cholesterol; 2335mg sodium

Recipe from Paulette Bair.