It’s not my favorite vegan “cheese,” but it’s more economical than some of the others, especially if you have leftover mashed potatoes and carrots already cooked (you can also freeze leftover mashed potatoes and cooked carrots to use in potato carrot cheese later, but you should thaw them before using them). It’s best used the first time, baked onto something like pizza or burritos, enchiladas, lasagna, or whatever. By the second time, it tastes like cheesy mashed potatoes.
- 6 cups mashed potatoes, loosely packed.
- 2 carrots, peeled, sliced, and boiled ’till soft
- 1 cup water
- 1 tsp onion powder
- 2 tsp salt
- 1 cup nutritional yeast flakes
Blend all ingredients together until smooth. It’s okay if you have to blend portions, like 1/2 or 1/3 of the recipe at a time and then mix all together afterward. Some blenders/vitamixers can handle more than others.
This makes about 4-6 cups of potato-carrot “cheese.”