Vegan Potato Cheese

January 26, 2018
Perfect as a "cheesy" sauce over your favorite noodles or veggies!
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free
Vegan
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Hi guys! I just decided on a whim today to post, I've been thinking about how I miss posting new recipes, but I'm not ready to be back full swing yet. I'm thinking I might only be up to once a month. If you're wondering where I've been lately the answer is pretty easy: At doctors' offices. I think I'm on my third specialist now and I don't know what number of test I'm on now. I've ben struggling with my health for so long, I'll have periods when I'm doing pretty well for even a year or more and then I'm just OUT. And this has been going on for probably over ten years now. That's where changing my diet has come from, trying figure out how to be able to live a healthy normal life. And while eating clean and ridding my life of as many toxins as I can has definitely helped, I'm still struggling. In the past couple months I've been definitely struggling with a lot and learning a lot too. I've come to this point (again) where I feel like I'm trying to fight my way through the medical system. And I have to admit that's harder than being sick! I'm having to be my own advocate and speak up and be okay with looking like that crazy demanding lady, which has not been fun. It's already slightly embarrassing having to describe all your gross symptoms over and over again and then to have people keep telling you no your normal and a young healthy person, well...it gets harder and harder to keep your cool. Which in completely honesty I did end up sobbing at the doctor's office this past week. Not one of my finest moments... If you're wondering if I've stopped with the natural stuff the answer is no, I'm doing both the more natural and the traditional medicine route. I feel like both are important especially at this point when I've been doing the natural route for so long and I eat clean take my vitamins/supplements and I still feel awful, not as awful as I could feel but there's still something wrong. But even when things aren't great there's always some good: My faith has definitely been important during this time, my friends and family have been nothing but loving, kind and supportive and I never would've know how amazing my 2 girls could be having to be dragged along to all these appointments. I'm still hoping and praying I get some answers but in the mean time I'm trying to give thanks for the blessings I have and not loose heart! If any of you out there are also struggling I feel your pain and you're definitely not alone! Anyway, that was long and if you haven't already skipped down to the recipe this one is a good one: easy and not too long to make. Great on so many things like zucchini noodles, broccoli, your favorite gluten free noodles, etc.

Ingredients

  • 1 peeled, diced and boiled until tender russet potato
  • 4 – 4 1/2 tablespoons of nutritional yeast
  • 1 tablespoon diced onion
  • juice from 1/2 a lemon
  • Sea salt and pepper to taste
  • 1/4 – 1/2 cup water 
  • Optional: add 1/4 teaspoon of your favorite herbs or spices (thyme, rosemary, cayenne powder, etc.)

Steps

  • Combine everything in the blender together until smooth, makes about 2 cups of “cheesy” sauce
  • Tip: For the water start with 1/4 cup and add more if needed, the important thing to look out for is getting the consistency you want
  • Serve with your favorite noodles or veggies and enjoy!
Enjoy!

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