Vegan cheddar melt and

PARVEGANO Sweet & Nutty


220 gr potatoes cut into large cubes
220 gr sweet potatoes cut into large cubes
100 gr carrots cut into large cubes
8 tablespoons PARVEGANO Sweet & Nutty
150 gr Cashew nuts (soaked for at least 5 hours or overnight)
120 ml water
70 gr olive oil
2 teaspoons salt
1 tablespoon lemon juice (the fresher the better!)
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
A little cayenne

Preparation time: 5 hours
Cooking time: 20 minutes


Boil the potatoes and carrots until soft.
Crush the cashew nuts in the blender until they get a creamy texture.
Add and mix the potatoes and carrots together with the rest of the ingredients
and PARVEGANO Sweet & Nutty in the blender until the cream cheese smoothens.
Keep refrigerated for up to a week.