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Whole Food Plant Based Recipes
{{DATE}}
Serve this versatile dish as a dip with veggies and salads. Spread it thick on some millet rotis to make some cheesy rolls. Eat it on the side with baked goodies like Murukku or Ribbon pakoda. Yum!
“Potato Cheese? What on earth is that?” gagged my friend, as she looked at a picture of what looked like a creamy dip with pepper and sundried tomatoes. “That looks like cheese” she added, clearly confused about why I was posting pictures of cheese after I had turned vegan.
Six months before I upgraded my diet to a Whole Plant Based one, I remember sitting around and googling for Plant Based cheese. Why? Because I LOVED CHEESE and I could eat cheese with almost anything. Heck, I would eat slices of plain cheese from time to time. So, needless to say, I was panicking mildly at the thought of having to “give it up”. Many people I know feel the same.
I had learnt enough about the effects of animal foods on human health, the health of the planet, and the cruelty behind it. I had made up my mind to transform.
So, imagine my joy when I found it in potatoes! Yes, you read right. Potato Cheese is as simple as it gets and it’s super yummy too. Read on to find out how the world’s favourite vegetable (It really is, look it up) can take a new form, one that will pleasantly surprise you.
Serve this versatile dish as a dip with veggies and salads. Spread it thick on some millet rotis to make some cheesy rolls. Eat it on the side with baked goodies like Murukku or Ribbon pakoda. Yum!
- Shyamala Suresh, Plant Based Chef, NutritionScience.in
Course: Side Dish, Plant-based Cheese, Dairy Alternative
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people
2 Potato
1 tbsp Almond Butter
Juice of 1 Lemon
1/4 tsp Pepper Powder
2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
1 cup Water as required
Dr Achyuthan Eswar
Lifestyle Physician & Co-founder, NutritionScience.in, PHC Lifestyle Clinic & SampoornaAhara.com Plant-based Kitchen