I recently concocted an amazing vegan cheese using walnuts and vegetables!
Many people who are trying to move to a fully plant-based diet have trouble with eliminating cheese. Did you know that non-vegan cheese is addicting? It contains casein, a substance that is known to be addicting, which is why people find it difficult to let cheese go. Well, here is a recipe that is delicious, cruelty-free, healthy, and does not contain any casein!
This cheese can be used for a macaroni and cheese meal, or it can be served with crackers or vegetables as a creamy appetizer. I served it over noodles and added some veggies on the side. Below is the recipe that will serve 4 people. You can double it (like I did) or freeze it, so you will have some for another time.
vegan / gluten-free
Equipment: high-speed blender
2 medium potatoes, peeled and cubed
1 medium onion, peeled and quartered
1 medium carrot, peeled and cut into small pieces
½ cup walnuts
1 tsp. salt
½ tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
3 Tbsp. nutritional yeast
1 Tbsp. tamari
Paprika to taste
- Add vegetables to a large pot of boiling water. Cook for about 10-15 minutes until the vegetables are tender.
- Remove vegetables from water and set aside. Save 2 cups of the boiled water.
- Add vegetables and all other ingredients except the paprika in a blender. Blend until desired consistency, adding the boiled water a bit at a time. Pour into a bowl and stir.
- Serve over noodles, vegetables, or with crackers as an appetizer and sprinkle with a dash of paprika.
© 2017, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals