Keep the leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or plant milk if needed.
I’ve made this vegan cheese recipe using different types of potatoes and it always works, so please feel free to use any kind you have on hand.
It can be made with cold, hot, or room temperature water. You could even add the water you used to boil the veggies. I prefer to use clean water at room temperature, though.
Extra virgin olive oil is my favorite choice, but any oil will do.