Vegan Cheese For the Win

This Queso Vegan Cheese sauce has changed the way I eat! It’s amazing!! Its melty, delicious, and great on tofu, omelettes, veggie burgers, vegan sausages, you name it. I prefer it 100x more than Daiya or any of the other vegan cheeses on the market. This one is a lot healthier, and made with potatoes and carrots so there is actually nutrients in this cheese compared to the oil based products of Daiya. I actually crave this cheese more so than cow’s cheese. It’s crazy!

I got this recipe from Vegan On A Penny – Thankyou!

  1. 2 C. potatoes, diced large
  2. 1 C. carrots, diced large
  3. 1/2 C. water
  4. 1/3 C. olive oil
  5. 2 tsp. salt
  6. 1 Tbsp. lemon juice (fresh is best!)
  7. 1/2 C. nutritional yeast flakes
  8. 1/4 tsp. onion powder (opt.)
  9. 1/4 tsp. garlic powder (opt.)
  10. dash of cayenne (opt.)
  11. Chives (opt.)
  12. Jalepeno (opt.)
  1. Boil the potatoes and carrots until soft.
  2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
  3. Mix in fresh chives and finely chopped jalepeno for a bit of heat.
  4. Store in refrigerator for up to a week.

*Photo by Vegan On A Penny


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