Vegan Cheddar Cheese Spread Recipe
 
 
Ingredients
  • 1 cup boiled potatoes
  • 1 cup boiled taro
  • 1 cup boiled squash
  • ¼ cup olive brine (preferably kalamata olives)
  • 2 tablespoons coconut vinegar
  • 1 tablespoon sea salt, or more to taste
  • 1 tablespoon tapioca starch
  • ½ cup coconut oil
  • 2 cups plant-based milk (I prefer a rich and creamy kind like Vitasoy Plus Milky)
Instructions
  1. Add the boiled and softened squash, taro, potatoes, olive brine, coconut vinegar, salt, tapioca starch, coconut oil, and plant-based milk in a high-speed blender. Blend on high until smooth.
  2. Turn off the blender and adjust the seasoning to taste.
  3. Transfer and pour into a medium-sized pot. Cook over low heat and continuously mix with a spatula until you have a very thick mixture. It's a simple process that takes about 5-8 minutes, giving you a delicious result.
  4. Turn off the heat and transfer the mixture to a mold or container. You can also drizzle and serve on top of nacho chips, mix in mac-and-cheese noodles, slather on bread for a grilled cheese sandwich, and many more applications.
Notes
If you'd like a darker hue, add ½ cup boiled carrots too.

If you'd like a sharper tang, double the amount of coconut vinegar.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-cheddar-cheese-spread-recipe-simple-and-easy/