About a month ago I saw a post on a vegan facebook group about cheese made from… Wait for it… Potatoes and carrots! Yes, you read that right. Yes, it is normal to be absolutely bewildered and sceptical. I filed it away in the back of my head until this morning when I was craving mac n cheese. I decided to give it a go and if it didn’t work, I thought I could always turn it into a soup. Well you can imagine my face when I tried it. I actually laughed out loud!
It is stretchy and creamy just like cheese so you can use it on nachos or as fondue! It’s pretty tasteless until you add some flavourings to it. I’m not a huge fan of nutritional yeast so I tried to mask the taste of that with the smoked paprika. Next time I think I’ll add more stock powder instead of the nutritional yeast.
I will definitely be making this again though!
Recipe adapted from veggieonapenny (http://www.veggieonapenny.com/vegan-cheese/)
2 cups of potatoes diced (approx. 2 large potatoes)
1 cups of carrots diced (approx. 4 mini carrots)
1/2 cup water (I reserved the boiling water)
1/2 cup nutritional yeast flakes
1/3 cup olive oil
1 tbsp chicken style stock
1 tsp soy sauce
1 tsp salt
1/4 tsp garlic flakes
1 packet of macaroni (500g)
I also added a shitload of smoked paprika but this is optional
Boil the potatoes and carrots in salted water until soft
Pop the potatoes and carrots in a blender with the rest of the ingredients. Blend for a few minutes on high until it is smooth. Add more water is needed.
Bring another pot of salted water to the boil and cook the pasta according to the packet directions.
Combine cooked pasta with the cheese sauce
I placed mine in a baking dish and popped it in the oven on 200c for 15 minutes
Laugh at how deliciously amazing it tastes and enjoy!