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!
In fact, it’s pretty much good with just a spoon and nothing else 🙂
Adapted from Veggie on a Penny
• 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
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.