- 360 grams potatoes, peeled and diced
- 135 grams carrots, peeled and diced
- 1/2 cup water
- 35 grams nutritional yeast
- 70 grams extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 pinch of cayenne powder (optional)
Boil the potatoes and carrots for about 20 minutes or until soft. While they boil, add other ingredients to blender (don't blend yet, just have this ready)
Drain the potatoes and carrots and add to blender. Blend until no veggie chunks remain and mixture looks like nacho cheese.
As tempting as it is, DO NOT use the water that you boiled the veggies in to blend the other ingredients - it is too starchy and will make the texture weird.
Nacho "cheese" that is totally vegan and great on top of tortilla chips, tacos, etc (really, anything that would use a cheese sauce). Makes a pretty big batch and lasts about a week in the fridge.
February 29
No variations found for this recipe.
cookbook.lol