Vegan Cheese

• Meat

  • 1/2 tsp Mckay's chicken-style seasoning

• Produce

  • 1 cup Carrots
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 cup Potatoes

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 dash Cayenne
  • 1/2 cup Nutritional yeast flakes
  • 2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Liquids

  • 1/2 cup Water

Found on veggieonapenny.com

Ingredients

• 2 C. potatoes, diced large
• 1 C. carrots, diced large
• 1/2 C. water
• 1/3 C. olive oil
• 2 tsp. salt
• 1 Tbsp. lemon juice (fresh is best!)
• 1/2 C. nutritional yeast flakes
• 1/4 tsp. onion powder (opt.)
• 1/4 tsp. garlic powder (opt.)
• dash of cayenne (opt.)
• 1/2 tsp. McKays chicken-style seasoning, vegan (opt.)

Directions

• Boil the potatoes and carrots until soft. 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. Store in refrigerator for up to a week.