Carroty-Coconuty-Cheesy

 

‘Don’t you miss cheese?’ ‘Oh, I couldn’t live without cheese.’

 

Those are the phrases that I hear all the time. I know, not eating cheese can be tough. Who wouldn’t like that cheesy flavour, right? That’s why I’ve come up with the perfect cheesy recipe, great to accompany with vegetables, crisps, rice, noodles, well basically anything. Add more carrots and water and voila, you’ve got a soup. I’ll leave this to your imagination.

P.S. I’m not a fan of praising yourself, but guys, this sauce is soooo cheesy you won’t believe there’s no cheese in it. No more excuses for eating cows’ cheese.

 

So there you go:

 


Ingredients:

1 cup = 250ml

4 carrots (400g)

5 cloves garlic

1 can coconut milk (400ml)

½ cup nutritional yeast

2 tsp curry

1 tsp salt

½ tsp pepper

1/3 cup water

Preparation:

Boil the carrots and garlic together in a pot. When the vegetables are soft, leave about a 1/3 cup of water in the pot and get rid of any excess water. Add the rest of ingredients and blend until smooth.


Tips: Too watery? Add corn flour. Too thick? Add water. Simple as that.

1) The more % of coconut there is in your milk, the creamier it will be.

2) I like to add 1-2 spoons of corn flour to make it thicker, but you’ll see how it turns out for you.

3) Add a teaspoon of turmeric powder for extra yellowness.

 

 

Hope you enjoy the recipe and as usual, if you make it, please tag me #skotveru on Instagram!

Bye now,

Veronika