The Best Vegan Cheese Wiz
Have you ever thought about making “cheese” with carrots? Well, neither have I. Until now… This is The Best Vegan Cheese Wiz. It is by far my favorite. I know I say that about all the vegan cheeses I make but I’m for real serious about this one. When I first made it I could not believe how much it actually tasted like the real thing. But better in my opinion. When you change your eating habits to a more healthier style your tastebuds also change and get use to the newer things. For example, I use to put 3 sweet n’ lows in my coffee. I haven’t used sweet n’ low for years and if I had it now I would for sure think it’s way to sweet and fake tasting. Yuck! So something that you would eat all the time like cheddar or american cheese, when you change over to a more plant based diet or just to healthier foods in general, those things you once loved taste different to you and chances are you won’t like the way it tastes. (Except chocolate. Take that away from me and I would crumble to the ground and cry out WHY!)
This isn’t just made with carrots, it’s also made with potatoes. Yup, just regular potatoes! Honestly, I would have never even thought of putting the two together. Usually potatoes are baked, boiled, turned into mash or french fries Yum. But a cheese wiz!?. Come on! Like where has this been all my life! GeeezI adapted this recipe from Veggie On A Penny who adapted it from Vegan Yumminess. When I read how she made this I was like Whoa. My mouth literally watered and I kind of licked my computer screen. Hey it happens
all the time on occasion. #hungrymommyproblems. I thought to myself…No freakin’ way that looks way to good to be a vegan cheese. We all know that vegan cheese can be bleh sometimes (a lot).
Now growing up on meats and dairy like me I’ve tasted every kind of cheese out there. Sometimes I miss it. You’re talking 20 plus something years of eating those kinds of foods. But now that I know how to make healthier alternatives like this, while saving the planet, animals and my sanity I think it’s a win win! Oh by the way regular dairy cheese is addicting. That is no joke. You can literally be addicted to cheese because of the Casein in it. It has an opiod affect. So when people eat cheese they usually have a feeling of euphoria just the same as a person addicted to pain meds. Who wants that problem right!?
When you talk to non vegans or even vegetarians that are dairy free for the most part, cheese was the hardest thing to “give up”. It was for me too. I wasn’t born into a vegetarian or vegan lifestyle so to make that transition was hard. Mentally I was like oh hell no I don’t want cheese but my physical part, the part that was addicted was like Um yea where my cheese at.
If you’re transitioning or have been plant based your whole life either way you will enjoy this. The consistency is O my G incredible. Like cheese fries from the boardwalk that’s how good it is.Are you having a complete inappropriate eye drool? Do it up. What I love even more about this is you can change up the spices. You can make it spicy, or garlicy or anything you want!
You must be thinking ok how hard is this to make because I ain’t got the time Jenn to be all up in the kitchen churning some carrots and potatoes all day just for some cheese. Ok well I hate to disappoint you but it takes like 5 minutes…whomp whom whomp. hahaha
I tease I tease! How awesome is that. You can make this in just a couple of minutes and have it to snack on for a few days. I had to had to had to go with wedged fries. I was feeling all “Under the Boardwalk, Down by the Sun, Under the Boardwalk, We’ll be having some fun, Under the Boardwalk…Boardwalk.”
I also went with straight up raw broccoli. Another green fave of mine. Cheese, potatoes, carrots and fries oh my! Go get your healthy on with this snackalicious, good for you Wiz of all things Cheese!
- 4 c red jacket potatoes, chopped
- 1 1/2 c fresh carrots, diced large
- 1/2 c water
- 1/3 extra virgin olive oil
- 1/2 c nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley
- 1/2 tsp all spice seasoning
- Salt/Pepper to taste
- Broccoli Florets for dipping
- Wedged Potato Fries for dipping
- Steam or boil the potatoes and carrots until tender.
- When that’s done place everything into a blender and run until smooth and creamy. Scrap down the sides if necessary.
- Pour over fries, vegetables or eat it straight up because it’s that good.
Due to citrus allergies, I’m looking for a substitution for the lemon juice in this recipe. Any suggestions?
Hi Niki, would you be able to use apple cider vinegar?
Can you replace the potatoes with radishes?
I have not tried that but if you do let me know how it turns out. I’ve wondered if radishes would be a good potato replacement myself. I know I like to roast them in place of potatoes and they’re quite delicious. Keep me posted.
This is the best cheese sauce I have found!! So good! I used it on broccoli, potatoes, and whole wheat pasta for a mac and cheese. It is extra good as mac and cheese with some panko bread crumbs broiled on top! I am so thankful to find this blog!!!
Yes! This is so awesome to hear Christina, I’m glad you’re enjoying this. It’s a staple here in our home. Xo
This is a delicious cheesy like dip!! I will make this often. It was so easy
Thanks so much for your response Sue! 🙂
Does it matter what type of potatoes you use? I only have gold. Thank you!
Gold will work great!
Can it be frozen?
Yes! Just take it out before hand and let it defrost then heat it back up.
mine is so thick and bland.. I feel like I used too many potatoes. i chopped them large and put everything in a measuring cup…. but it does not taste good. and I’m not sure what I did wrong.
Hi Jess, not sure what you did either but it sounds like perhaps you didn’t season enough. You can try adding some water to thin it out too.
I’ve blended all the ingredients for the cheese and it’s so runny.
Any advice?? 🙁
Hi Alexandra, It’s suppose to be a thick consistency like cheese wiz. Not runny like water. I’m not sure what you did or didn’t do, did you follow the recipe exact?
Pingback: Roasted Radishes The Potato Sub You've Been Looking For | NeuroticMommy
Is that 1/3 cup or tsp of olive oil? Just wondering if I’ve been adding too much oil all these months.
it’s 1/3 cup, you can lessen it to 1/4 cup or you can use water instead if you’d like.
The recipe says that it makes 2 cups, but that doesn’t seem right since there are 4 cups of potatoes, 1.5 cups of carrots, etc. Do these ingredients cook down a lot? I don’t want to make too much and have it go bad.
Been looking for one without Nutritional Yeast. This one looks yummy. Definitely will try it. 🙂
I’ve tried so many different cheese and cheese sauce recipes but I’m definitely intrigued to give this one a whirl! It has the perfect, cheesy look about it. Do you think this would work in a pasta bake kind of recipe?
I use this in pasta all the time! It’s the best. Hope you love it!
I have been eating carrots & potatoes mashed up together sents I was a kid, I would put garlic and onions in it, and some times turnips and other veggies too,other kids called me crazy. I still eat it sometimes.
Excited to try it! Do you peel the potatoes first?
Hi Laurie, you can but I don’t.
Pingback: Making the Switch….Nutella and Cheez and Nutella | bodyfuelgal
wow this is so good! We all loved it, thanks so much! 🙂
Oh so awesome, great to hear thank you!!
This is fantastic! I made it without the oil & added extra water. Wow! I’ll be making this regularly. Thanks!
Awesome Carla, I’m so glad you loved it. It’s one of my faves too and can be added to almost anything! Who knew potatoes and carrots right!?!? Xx
Pingback: Fully Loaded Healthier Vegan Nachos | NeuroticMommy