I know, that title sets a pretty high standard. I was pretty skeptical when everyone in a Facebook group I’m in with posting about this potato carrot cheese, stating that it was the best cheese they’ve ever made. We decided to try it to see if it lived up to the hype, but obviously made a few modifications. I’ve tried my fair share of cheese sauces, from cookbooks and online blogs, but this one is going to be my current go to from now on. This cheese sauce works because the cell walls of potatoes release starches when you destroy them, this is a common problem when making mashed potatoes and results in a gluey texture. However, with vegan cheese, gluey texture equals amazing stretch.
The carrots add that nice orange flavor, coconut oil replicates the creamy mouth feel of dairy fats, nutritional yeast has the stinky cheesy smell of cheddar, miso paste gives an authentic umami flavor, and lactic acid provides the sharp tang of dairy cheese. Please try this cheese!
This recipe is fantastic for nachos.
As well as breakfast sandwiches.
In fact, it’s pretty much good with just a spoon and nothing else 🙂
Adapted from Veggie on a Penny
Ingredients:
• 2 cups instant potatoes, rehydrated with 2 cups boiling vegan chicken broth (or vegetable broth)
• 1 cup carrots, boiled until soft
• 1/2 cup unsweetened soy milk**
• 1/2 cup nutritional yeast
• 1/3 cup melted refined coconut oil
• 1.5 tsp vegan lactic acid powder
• 1 tsp white miso paste**
• 1 tsp salt
• 1 tsp raw apple cider vinegar
• 1/4 tsp garlic powder, onion powder, and paprika
Directions :
1. Rehydrate the instant potatoes in boiling vegan chicken broth and boil carrots.
2. Combine all ingredients in a blender or food processor and blend until completely smooth, and stretchy. Devour.
*Note: you can absolutely substitute 2 cups boiled potatoes for the 2 cups instant potatoes. I would suggest using a starchier variety like russet and boiling in your choice of broth.
**For soy allergies, sub unsweetened almond/coconut milk and chickpea miso.
Avocados and Ales 
Yumm! Interesting combo – nice work!
need to try this!! looks so yummy
https://aspoonfulofnature.wordpress.com/
Hate to use instant taters – wonder if real will work.
Real potatoes will work great, just boil until soft!! I only used instant because I didn’t have anything but sweet potatoes in my house!
Where do you buy the vegan lactic acid?
You can buy it online from the Modernist Pantry. http://www.modernistpantry.com/lactic-acid.html
I do not even know how I ended up here, but I thought this post was
good. I don’t know who you are but certainly you’re going to a famous blogger
if you aren’t already 😉 Cheers!
I can’t wait to try it ! I have two questions: (1) my blender is currently broken, does a food processor give a similar result ? (I know it is mentioned in the recipe that you can use both but I was just wondering if you noticed a difference in the texture of the sauce) and (2) Does it reheat well ?
Your food processor ‘should’ work, I don’t see any reason why it wouldn’t. I used a Ninja food processor for this! And it reheats great, just give it a few stirs or add a little water to thin if it seems too thick.
I just wanted to let you know that I have made it and it was a really big hit !! I want to eat it every day 🙂 Thank you for sharing !
I don’t have vegan lactic acid powder. What can I use as a substitution?
Lemon juice will work
Wow this was great, thanks! I used it first for Mac n cheese, then added a bit on top of some (dry) lasagna I found in the freezer, finally I added it to rotini and sautéed vegan sausage slices. I still have a bunch leftover. Yummy. 😊