Creamy Vegan Cheese

I know from experience that cheese was the hardest thing to give up when turning vegan, and I know that this is also the case for pretty much everyone else.

It makes me feel better after finding out that cheese is pretty much as addictive as cocaine, which does make me wonder what they put it in to be honest…

But anyway; I have got the perfect withdrawal recipe for you cause this taste even better than the regular cheese and it makes your pasta even creamier and tastier. Trust me on this one:

What you’ll need (20 minute prep)

  1. 3/4 cup of pumpkin
  2. 1 Carrot
  3. 2 Kumara’s/Sweet potato
  4. 1 Cup cashews OR cashew butter (which is just cashews, but is cheaper than buying the nuts)
  5. 1 packet of vegetable stock
  6. 1/4 cup nutritional yeast
  7. 1/4 Tomato
  8. 1/2 a lemon juiced
  9. 1 garlic clove
  10. 1/4 tsp turmeric powder
  11. 1 tsp onion powder
  12. Sprinkle of herb of your choice
  13. Optional sprinkle of paprika
  14. 1/2-1 cup of plant milk of choice

IMG_3110.CR2

Steps:

  • Steam the carrot, pumpkin and Kumara for 20-25 minutes
  • Boil cashews for 20 minutes or add cashew butter with 2 Tbsp of hot water with vegetable stock
  • Add everything into a blender or food processor. Slowly drizzle in milk to get to your desired consistency.

 

Tips:

  • Add enough water to pot when your steaming your vegetables or else it’ll catch on fire (sorry mum)
  • Don’t accidentally put too much paprika in if you can’t handle any sort of spices (me)

 

Enjoy x

One Comment Add yours

  1. Steph says:

    Just tried this, so good!

    Like

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