
Instructions
- 1.Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- 2.Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
- 3.For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
- 4.Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.
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Ingredients
- ¾ cup peeled and diced Yukon gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water
To make your cheese spicy or smoky, try adding:
- ½ to 1 chipotle pepper from canned chipotles in adobo
- 1 tablespoon pickled jalapeños
- ¼ to ½ teaspoon smoked paprika