Greetings dear friends, welcome to my blog. Today I am joining for the first time the Qurator's: Hive Top Chef! |Carrots weekly contest. I love carrots and they are usually included in many of my preparations. There is no soup or stew where they are not. I have also eaten them in desserts and as an additional ingredient in pancakes and arepas. This time I decided to make something different, a vegan cheese based on carrots to accompany pasta, so that it works as a vegan version of cheddar cheese, therefore, it must be creamy, with a very similar flavor, and of course, it must have that unique color that characterizes it.
Ingredients
- 2 carrots (270 grs)
- 1 potato (135 grs)
- 2 tablespoons of common yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons soybean oil
- ½ cup water
- Salt to taste
- 1 ½ cup of short pasta (your choice)
Preparation
1.-. The first thing we will do is to boil water in a pot with a teaspoon of salt where we will cook the carrots and potato.
2.-. Wash the potato and carrots. Remove the potato skin, cut it into small pieces and add it to the boiling water. First we cook the potato because it softens very quickly. Once it has softened, remove it from the heat and mash it.
3.-. Then, we remove the skin from the carrots, cut them into pieces and cook them until they are soft. Once they are ready, remove them from the fire, make a puree that we will mix with the one we have already made with the potato.
4.- Add the seasonings to the puree, salt to taste, three tablespoons of oil, ½ cup of water, garlic powder, onion powder and two teaspoons of yeast. We mix using a spoon, but, to obtain a creamy mixture without lumps, we take this preparation to liquefy for 30 second.
5.- We prepare the pasta. We boil the water in a pot with a teaspoon of salt. When it comes to the boil, add the pasta, once it is al dente, drain it and add a teaspoon of oil to prevent it from sticking.
