Erdäpfelkas: Recipe for the Bavarian potato cheese

The vegan version of the potato cheese works in a similar way to the classic recipe. You can replace the cream with a homemade alternative:

give for it

  • 130 Gramm Cashewkerne,
  • 130 milliliters of water,
  • 4 tablespoons lemon juice and
  • 1 tablespoon vinegar

in a blender (or use an immersion blender) and whip the ingredients until creamy. Otherwise proceed as described above.

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