- 1 cup diced unpeeled potatoes
- ½ cup diced unpeeled carrots
- ⅓ cup almond milk
- 1 small onion, roughly chopped
- 6-7 cloves garlic
- 1 tsp red chilli flakes
- 2 tbsp lemon juice
- 1 tsp unrefined salt
Steam potatoes and carrots for 7-8 minutes in a steamer, until they are completely cooked. Cool and transfer to a grinder jar. Add the rest of the ingredients and grind to a smooth paste. This cheese may be served as a dip with vegetable sticks or corn crackers, or you could put dollops of it on a bed of finely shredded vegetables.
This cheese may be stored in the refrigerator for 2-3 days.
Makes 2 cups