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10 mins
PREP TIME
5 mins
Cook Time
Serves
15 mins
Total
INGREDIENTS
1 large potato
1 large carrot
3 tablespoons of the potato/carrot water
⅓ cup oil (they use olive oil)
½ cup nutritional yeast
Juice of half a lemon
1 teaspoon garlic powder (or granules)
A dash of celery salt or onion powder
Cracked black pepper
Instructions
Prep the veggies
Peel the potato and carrot. Cut into small chunks (make the carrot chunks slightly smaller since carrot is harder).
Cook
Boil the potato and carrot until soft.
Reserve cooking water / transfer
Take 3 tablespoons of the potato/carrot cooking water for later use.
Drain the rest of the water. Transfer the cooked potato + carrot to a food processor.
Make the “potato-carrot cheese”
In the food processor with the cooked potato & carrot + the reserved water, add:
Olive oil (⅓ cup)
Nutritional yeast (½ cup)
Lemon juice (half a lemon)
Garlic powder / granules (1 tsp)
Celery salt or onion-powder (a dash)
Cracked pepper
Blend until smooth.
Assemble the toast
Grill or toast the bread on one side.
Remove it, spread generously with the potato-carrot cheese spread.
Place back under the grill (oven-grill or broiler) until warmed / slightly browned.