I’ve seen a lot of amazing vegan cheese recipes and of course, can’t take full credit for the invention of this potato and carrot based cheese recipe. This is simply my adaptation of it.
I added the green olive juice to give it that hint of bitterness that dairy cheese seems to have and it works amazingly well.
The tapioca flour makes it nice and gooey when heated.
This would be superb on steamed cauliflower or broccoli or anything else requiring a cheese sauce.
For a party, put this in a fondue pot, surrounded by vegan meatballs or strips of garlic bread for dipping.
Also below is an adaptation to make it more of a Mexican style cheese.
Melty Cheddar Vegan Sauce and Fondue
2 C. potatoes, diced large 1 C. carrots, diced large 1/2 C. cashew milk 1/3 C. olive oil or avocado oil 2 Tbsp green olive juice 1 Tbsp. lemon juice 1/2 C. nutritional yeast flakes 1 tsp. garlic powder 1 tsp salt 2 tbsp. Tapioca flour few dashes of liquid smoke (optional)
Boil potatoes and carrots until very soft. Drain. Add all of the ingredients to a blender and blend until very smooth.
Transfer mixture to a small pot. Before serving, heat over medium low heat stirring, until it boils and becomes nice and gooey. Serve
To make it more of a Mexican style cheese add a dash of cayenne and 1/2 tsp chili powder