Vegan cheese

This tasty cheese like spread is perfect on nachos, in grill cheese sandwiches, and on pasta. This is soy, cashew, oil, and gluten-free cheese using potatoes! This is super easy and delicious! It's gooey, spreadable, and tastes like nacho cheese.

Cook time will depend on how thick you want your cheese. The longer you cook it the thicker it will be and the more water you will want to add while cooking.

You can subsitute the taro for more potatoes, but the taro contains extra starch and helps make it thick. If you decide to use only potatoes I would recommend adding 1-2 tbsp of tapioca or potato starch.

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Serves 3 cups Time 1 hour

Ingredients

- 1 cup Potatoes

- 2 cup Taro (or more potatoes)

- 1/2 cup Carrot

- 1/2 cup Onion

- 1/2 cup Nutritional Yeast

- 1 tsp Paprika

- 1 tsp Garlic Powder

- 1 tsp Onion Powder

- 1-2 tbsp Tapioca or Potato Starch

- 2-4 cups Water

Directions

1. Boil potatoes, taro, carrot, and onion in two cups of water until cooked through or for about 20 minutes.

2. Pour boiled vegetables and water in a blender. Make sure there is a steam vent if you blend it hot. Let it cool if you are using a NutriBullet or other vacuum-sealed blender.

3. Add the rest of ingredients and blend until smooth. Add water till desired texture.

4. Serve now or if you would like it to be thicker and more of a spread, pour the mixture in a small saucepan. Cook for 10-20 minutes, stirring and adding water if it gets too thick.