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Hey Pickles!

This week, we have a new vegan recipe & it's a Listener Recipe! We got a wonderful Vegan Cheese  Sauce recipe from listeners, Geoff & Angela!
The recipe is listed below if you want to try it for yourself.

Our Noteworthy segment is focused on GOP speech writer, author of Dominion,  & vegan advocate, Matthew Scully and his new book, Fear Factories.
Here's the article:   https://www.deseret.com/2024/1/25/24000602/matthew-scully-dominion-fear-factories-factory-farming

You can get Matthew's books here:
Dominion      https://amzn.to/482RFS9
Fear Factories    https://amzn.to/3HKBw9r
*paid links

In our Main Topic, we discuss when vegan businesses abandon their ethics & the vegan community that supported them.
In the Buffalo NY area, a vegan food vendor, and recent restaurant owner announced that they are now adding animals to their menu.

The vegan community is feeling betrayed, deceived, and down right angry, as this business owner has made it clear that they intended all along to introduce animals to their menu after 4+ years of garnering the support of the local vegan community.

Let us know how you feel about this. Where do you stand on the issue?

We also have a new Listener Shout Out, a new tip to help you Gop Vegan & Stay Vegan,
And our Vegan Org of the Week is The Humane Farming Association.
Support them here:    https://www.hfa.org

Thanks for listening!
Love, Sam & Christine

Here's that recipe!
Geoff & Angela Carbone’s Vegan Cheese Sauce

Ingredients

 2 cups potatoes peeled and diced, any type will do, but Yukon gold works best
1 cup carrots peeled and diced
 1/2 cup water
 1/2 cup nutritional yeast
 1/3 cup extra virgin olive oil
 1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
 1/2 tsp onion powder

Instructions

1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.

2. Drain them and add them to a blender.

3. Add all the remaining ingredients and blend until smooth.

4. Serve your vegan cheese immediately with tortilla chips, crudites, pita bread, or spread over a slice of vegan bread. You could also use it to make a vegan grilled cheese sandwich 

5. Keep the leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to 1 month. 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, vegetable stock, or unsweeten

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