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Thursday, February 15, 2018

Potato Carrot Cheese by Anarchist Kitchen A.K.A. Rich Bitch Cooking

The first time I tried potato carrot cheese I thought, oh how gross. This crap tastes like cardboard. I don't get what all of the hype is about. Turns out I just had the wrong recipe. 

One of my favorite channels to watch is Anarchist Kitchen. She makes everything look so easy and most importantly, delicious. While watching one of her video's, I came upon a suggested video to watch. It was Chili Cheese Tots. I knew I would love this but I was scared to try the potato carrot cheese again but I did for two reasons. The first being my daughter is allergic to nuts so nut cheese is out. Second, I just really wanted to give it another go. I am so glad I did and I have made this stuff several times. 

Her blog is Rich Bitch Cooking and here is the link for the Chili Cheese Tots. https://richbitchcooking.com/2015/11/27/vegan-chili-cheese-tots-all-veggies-no-junk/

The original recipe calls for oil. Since I am trying not to consume so much oil these days, I simply replaced it with some of the cooking water. She also used lime juice but I used lemon juice.

Let's get to it. Here is what you will need. 
2 cups of diced potato
1 cup diced carrot
1 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp lemon juice
1/2 cup nutritional yeast

Boil the potato and carrot in water or veg broth until tender. Took me about ten minutes. Depends on how large or small you dice them. Reserve about 1/2 cup of the cooking water for blending. 

When the potatoes and carrots are tender, transfer to a blender. Add the remaining ingredients including the 1/2 cup of water and blend until smooth and creamy. 

Will still be hot but give it a taste. So good with chili and tots but also good on nachos and rice and broccoli. Enjoy!!



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