VEG-CHEESE

Great for Pizza, Pasta, Grilled Cheese or Quesadillas!

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Ingredients

1/4 Cup Raw Cashews soaked in water for 1 hour

1 cup peeled and diced white Potatoes

1 cup peeled and diced White Carrots OR Parsnips

1 TBSP Mustard Powder

1 TBSP Nutritional Yeast

1 TBSP Tahini

2 Cloves Garlic

1/2 Cup Plant Milk

1 TSP Smoked Paprika

1 TSP Salt (optional)

1/4 Cup Smooth Tofu

2 Cups Water for boiling

 

Directions

Boil the veggies for 10 minutes until soft. Add all ingredients into a high powered blender. I love my Blendtec for this.

Spread on flatbread to make a Quesadilla, between two slices of bread for a grilled cheese,  or drizzle on Pizza before baking. Serve with pasta & mushrooms for a creamy dish!

 

Stores in the fridge for 1 week. Makes 500ml

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I always triple batch this and fill my freezer. It lasts about 3 months in the freezer. After defrosting you may want to blend it back up before heating.