EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Vegan cheese

  • cup peeled and diced sweet potato

  • 2 garlic cloves

  • ¼ cup raw cashews

  • 1 tablespoon apple cider vinegar

  • ½ onion 

  • ½ teaspoon sea salt

  • ¼ cup extra-virgin olive oil

  • ¼ cup water

  1. Place the potato in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

  2. Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, onion, salt, olive oil, and water. Blend until smooth.

Notes: Serve with corn chips for dipping or raw veggies.



Vegan cheese