Cheese Dairy Free
Makes 4 servings.
Ingredients
-
2 cups potatoes, diced large
-
1 cup carrots, diced large
-
½ onion, diced large
-
½ cup water, reserved from potatoes and carrots
-
¼ cup raw cashews
-
2 tsp. salt
-
1 Tbsp. lemon juice
-
½ cup nutritional yeast
-
1 tsp. granulated onion
-
1 tsp. granulated garlic
-
1 tsp. chicken-like seasoning
-
¼ tsp. cayenne pepper
Preparation
-
Boil potatoes, onion and carrots in water until soft.
-
Place remaining ingredients in blender.
-
Add cooked potatoes, onion and carrots. Blend until smooth. Use reserved water from potatoes and carrots to achieve desired consistency.
I use this cheese for Mac & Cheese (see photo), Tofu Lasagna, as a dip for chips, grilled cheese sandwiches and burger loaf casseroles.
Tofu Feta Cheese
Ingredients
-
1 package tofu, water packed, extra firm, crumbled
-
½ cup lemon juice
-
2 Tbsp. olive oil
-
1 Tbsp. dry basil
-
2 tsp. salt
-
1 tsp. onion powder
-
½ tsp. garlic powder
Preparation
-
Drain tofu and make sure it is as dry as possible.
-
Whisk remaining ingredients together in a medium-sized bowl.
-
Add tofu to bowl and refrigerate at least one hour (overnight is best.)