1/2-1 cup water from boiled veggies, veggie broth, or plant milk
1/2 cup nutritional yeast
1 tbsp lemon juice
1 tsp salt if desired
3/4 tsp garlic powder
1 heaping tsp onion powder
Instructions
Boil or steam the potatoes and carrots for about 20 minutes or until soft.
Drain them and add them to a blender or food processor.
Add all the other ingredients and blend until smooth
Serve immediately with veggies, on potatoes, with warm tortillas, bruschetta, or use it to make pizza, lasagna, or any other recipe that calls for cheese. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or milk if needed.
If you want your cheese spicy, just add a dash of cayenne or chipotle powder
