This is a vegan cheese recipe I found in the ‘Vegan Health and Fitness’ magazine, in an article by Dr G. Dr G (Brooke Goldner Tadlock MD). Brooke found this recipe on the VeganYumminess site. The original called for peeled potatoes and carrots. Brooke’s variation keeps the skins on, which I love, if you can source organic, of course! If it isn’t organic, you might decide to peel them after all. I found it a little too mild for my palette after the last cheese I made, so I added more lemon juice, as well as a whole clove of garlic. Here is the recipe:
2 medium potatos
2 large carrots
Steam the potatoes and carrots until they are soft, then put them in a blender or food processor with the following ingredients:
1/3 cup of extra virgin olive oil
1 Tbs lemon juice
1 and 1/2 teaspoons of salt
optional: 1 clove of garlic
Post-note: I made this earlier today and it has a serious dent in it already. Everyone has tried it and they love it. My son, who still eats a little dairy from time to time, says that it’s spooky how much it tastes like real cheese. My husband and daughter enjoyed it as a spread on toast.
