Cheese on Toast (with Potato and Carrot Cheese)

Method

1. Peel one large potato and one large carrot. Chop into small chunks (carrot smaller than the potato as it is harder). Boil until soft.

2. Put 3 tablespoons of the potato water into a food processor.

3. Drain potatoes and carrots and pour into the processor.

4. Add oil, nutritional yeast, juice of half a lemon, teaspoon of garlic powder/granules, dash of celery salt/onion powder, cracked pepper. Blend.

5. You can eat this cheese straight away with tortilla chips, use as your cheese topping on pizza, or go for the all-time best comfort food – cheese on toast. Grill your bread on one side, remove and spread liberally with the potato cheese, place back under grill.