Who would have thought cheese-less cheese would taste so good? Not me. My family loves cheese. I try to encourage them to eat a diet low in dairy but they cannot for the love of goodness give up cheese. I find that this is a problem for most cheese. For me? It wasn’t a very difficult decision. I’ve never really liked cheese my entire life. The only two I could tolerate was parmesan and the melting Velveeta cheddar cheese. Yes, the highly processed stuff that doesn’t have anything natural in it… We used to melt it down and make sausage dip which was the bomb and so purposely addicting…But now that my palette has changed, the thought of it makes me sort of sick to my stomach.
I have a throwback story for you guys, when I was younger, I hated cheese so much, every time we would go to a pizza restaurant I would order my own separate pizza with literally no cheese at all. Could you picture such a thing? Every time it came out I struggled with having to keep the toppings on but it was okay because there was no cheese and extra grease. With that being said after learning about vegans made me feel a little less out of place. So after sifting through Pinterest like I normally do I found vegan cheese. I didn’t know such a thing existed. I played around with recipes following the instructions word for word and after tweaking the recipes ever so slightly I found the perfect vegan cheese recipe for my taste. It’s a little smoky and tangy and spicy. Sort of like a jalapeno cheddar with a whole lot less fat. Try it and you will love it too. Dip it with chips, roasted vegetables, serve it over broccoli or anything else you eat cheese with. PS. I dip my popcorn in it and you should too!
2 potatoes peeled chopped
1 heaping cup of carrots chopped
1 tsp soy sauce
1 tbsp lemon juice
1 tsp garlic powder
Salt to taste
1 cup vegetable stock
¼ cup nutritional yeast
¼ tsp chipotle powder
½ tsp liquid from jarred jalapenos
touch of diced jarred jalapenos for spice
Steam the potatoes and carrots until they’re fork tender. When they’re soft enough place them into a high speed blender along with all the other ingredients. Blend until everything is smooth. Serve warm. Store in the refrigerator for up to a week.