Summary

Ingredients

• 50 g carrot (s)
• 1 ½ tablespoon cashew nuts
• 150 ml water
• 0.5 ½ teaspoon, leveled soup spice
• 75 ml coconut milk with % coconut content
• 40 ml coconut oil
• 0.25 ¼ teaspoon, leveled salt
• 3 ½ tablespoon yeast flakes (fine yeast flakes)

Print Recipe Pin Recipe

Instructions

1. Soak the cashews in water for about 45 minutes and then let them drain. Peel the carrot and cut it into small pieces or slices. Put the carrots, cashews, soup seasoning, salt and water in a saucepan and bring to the boil. After about 2 minutes, add the coconut milk and continue cooking on a low heat until the carrots are soft.
2. Put everything in a blender along with the coconut oil and yeast flakes. Mix creamy for two to three minutes on the highest setting. No more cashew pieces should be visible.
3. Use for casseroles, as a kind of cheese sauce or as a bread spread. Keeps in the refrigerator for several days. Tastes like cheese even for non-vegans.