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.