John Myers
Ingredients for 1 servings:
- 50 g carrot(s)
- 1 ½ tbsp cashews
- 150 ml water
- ½ tsp, leveled soup seasoning
- 75 ml coconut milk with 75% coconut content
- 40 ml coconut oil
- ¼ tsp, leveled salt
- 3 ½ tbsp yeast flakes (fine yeast flakes)
Instructions
Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour
Soak the cashews in water for about 45 minutes, then drain. Peel the carrot and cut into small pieces or slices. Place the carrot, cashews, soup seasoning, salt, and water in a saucepan and bring to a boil. After about 2 minutes, add the coconut milk and continue to cook on low heat until the carrots are soft. Place everything in a blender along with the coconut oil and nutritional yeast. Blend on high for two to three minutes until creamy. No cashew pieces should be visible. Use in casseroles, as a kind of cheese sauce, or as a spread. It will keep in the refrigerator for several days. Tastes like cheese, even for non-vegans.
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