Potato & Carrot Vegan Cheese

Potato & Carrot Vegan Cheese

Meta

Smooth blended vegan cheese. Equipment: Soup maker + blender, or hob + blender. Allergens: Tree nuts (almond butter).

Ingredients

• Base
• 600 g Potato
• 320 g Fresh Carrot
• 240 ml Cooking Water
• 6 tbsp Nutritional Yeast
• 4 tbsp Almond Butter
• 4 tbsp Lemon Juice
• 2 tsp Sea Salt
• 2 tbsp Tapioca Starch
• Pinch Turmeric (optional)

Method

1. Soften the vegetables: Cut the Potato and Fresh Carrot into smaller pieces. Boil until very soft, about 15 minutes, then reserve 240 ml of the cooking water.
2. Option 1 — Soup maker + blender: Add the Potato, Fresh Carrot, 240 ml Cooking Water, Nutritional Yeast, Almond Butter, Lemon Juice, Sea Salt, Tapioca Starch, and optional Turmeric. Run the smooth soup setting. If needed, add a little more Cooking Water and blend again until completely smooth, thick, glossy, and smooth.
3. Option 2 — Hob: Add the Potato, Fresh Carrot, 240 ml Cooking Water, Nutritional Yeast, Almond Butter, Lemon Juice, Sea Salt, Tapioca Starch, and optional Turmeric to a blender. Blend until completely smooth. Pour into a saucepan and cook over medium heat for 3–5 minutes, stirring continuously, until thick, glossy, and smooth. Add a little more Cooking Water if needed.
4. Use or chill: Use warm while soft, or chill for 2–4 hours if you want a firmer set.

Serving ideas

• Use warm over potatoes, vegetables, or gluten-free pasta
• Spoon into wraps, bowls, or baked-potato fillings
• Chill, then spoon or dollop into cold meal prep boxes

Body & Sensory Notes

• Texture: Warm it is thick, glossy, and smooth; cold it turns firmer, denser, and holds shape better.
• Prep note: Frozen carrot can be used with no other changes.
• Consistency note: Make sure the carrot is fully soft before blending to avoid graininess.