Do you love cheesy as much as I love cheesy?
I’ll melt cheese on just about anything. ( Right now, it’s 12:30 a.m. and I’m craving cheesy grits in the morning.)
In the eight years that I’ve been dairy-free, I’ve tried various brand-name processed cheeses – Chao is my hands-down, melty, delectable favorite – but not many home-made dairy-free cheese recipes.
This one, made with veggies (WITH VEGGIES!), is my own take on a Mac ‘n “Cheese” recipe I found on Instagram. Check out the Flavorgod here for more info.
Meanwhile, check out my version of this delicious cheesy sauce. Making it yourself means you control how healthy you want to be; or how healthy you don’t want to be.
I’m hoping you’ll pick the former. 🥕🥔🥕🥔🥕
- Potatoes, I used two large white, peeled, chopped
- Carrots, two full-sized, chopped
- Onion, one whole
- Olive oil
- Nutritional Yeast Flakes, about 1/2 cup
- Coconut milk, adjust to saucy consistency
My kind of ingredient list – short 😃
Now, just boil veggies in seasoned water (I used garlic, black pepper, salt, and a little smoked paprika) til cooked thru; drain liquid (reserve about one fourth cup. Add veggies to blender with reserved liquid, about half a cup of coconut milk (more if needed), and the Nutritional Yeast Flakes.
Process til smooth.
The Nutritional Yeast Flakes can be adjusted for taste as well.
As you can see, I cook by taste not measurements. 😛
Feel free to substitute your own special flavors ’cause that’s what’s so great about this recipe – it’s very adaptable. 😊
Here’s to your health!