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When you are eating AIP and Paleo you can not have cheese. I know, I know .....CRAZY. So when you find a recipe that is close to cheese in the look, texture and flavor you go a little nuts and want to put it on everything. Ok, so it is not cheese, it doesn't taste exactly like cheese because well ...its not. However that being said this really hit the spot for me! A few Cassava Chips for dipping and I was in heaven! Enjoy!!
Ingredients
2 parsnips or 2 med size russet potatoes (Potatoes are not AIP compliant, if you have not reintroduced potatoes than just use parsnips, it will still be lovely!)
1 carrot
1 small yellow or white onion
1/2 cup full fat coconut cream
1 cup water from boiled veggies
1/2 cup nutritional yeast (Order Here)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 carrot
1 small yellow or white onion
1/2 cup full fat coconut cream
1 cup water from boiled veggies
1/2 cup nutritional yeast (Order Here)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Directions
Peel parsnips or potatoes, carrot and onion. Chop into large pieces to boil. Place 2 cups water in a med pot to boil. Once water is boiling add parsnips or potatoes, carrot and onion. Boil until soft when pricked with a fork. Turn heat off. Strain out veggies from boiling water and place into a blender. Take 1 cup of water from the water you just used to boil your veggies and add it to the blender. Now add the rest of your ingredients to the blender and blend until smooth. You now have some tasty cheese sauce that can be used right away as a warm dipping sauce or added to other recipes! Enjoy!!
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