Vegan processed cheese

Ingredients for 1 servings:

• 4 medium-sized potatoes, waxy
• 1 onion(s)
• 2 garlic cloves
• 60 g cashew nuts
• 2 tbsp vegetable margarine
• 6 tbsp, heaped yeast flakes (noble yeast flakes)
• 2 tsp mustard
• salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

nice and sticky, super aromatic, also suitable as a cheese sauce and for gratinating

Grind the cashews very finely until the fat runs out and they begin to stick together. Peel and chop the potatoes, onion, and garlic, then cook in a small saucepan with just enough water to cover until very soft. Drain the cooking water if necessary. Add the cashews and immediately puree while still hot until smooth. Add the margarine, mustard, and nutritional yeast and season with salt, pepper, and paprika. Stir thoroughly, adjust seasoning if desired, and blend briefly again. Allow the cheese to cool slightly before serving. It will firm up a bit and be easy to spread. With a little tomato paste, herbs, pickled pepper, chilies, or even more garlic, it’s ideal as a savory spread or as a cheese dip. Stretched with soy cream, it makes a wonderful cheese sauce. For gratinating, add 1-2 tablespoons more nutritional yeast.