Boil the carrots and potato together until soft (about 10–15 minutes).
Drain (save some water!) and place in a blender.
Add nutritional yeast, oil, garlic powder, salt, lemon juice, and ½ cup reserved cooking water.
Blend until smooth and creamy.
Add more water if needed for a pourable sauce or less for sliceable cheese.
Pour into a container and let cool.
Chill in the fridge for at least 1–2 hours to firm up.
✅ How to Use:
As a cheese spread on bread or crackers
Melted over veggies or pasta
Sliced into sandwiches or wraps
As a base for vegan mac & cheese or nacho dip
🧡 Why You’ll Love It:
No dairy, gluten, or preservatives
Full of flavor and fiber
Budget-friendly and made from pantry basics
Kid-friendly and great for meal prep!
Once you try this creamy carrot cheese, you’ll say goodbye to store-bought slices forever. It’s healthy, cheap, tasty, and totally addictive! 🥕🧀💯
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