Vegan Nacho Cheese
This easy vegan nacho cheese is going to impress you! It actually tastes like cheese without actually having any cheese!
Servings: 1 ½-2 cups
Calories: 31kcal
Ingredients
- 1 ½ cups potatoes chopped
- ¼ cup carrots chopped
- ¼ cup cashews
- ¼ cup nutritional yeast
- ⅓ cup plant milk
- ½ teaspoon garlic
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¾ teaspoon salt
- 2 TB green chilis canned.
- ½ TB lemon juice
- 1 TB refined coconut oil
Instructions
- Start by boiling your potatoes, carrots, and cashews.
- Boil that until soft (10-15 minutes); drain once cooked. Take a high-speed blender, mix the remaining ingredients and the cooked vegetables, and blend until smooth.
- Use as you would any nacho cheese.
Notes
See blog post for recipe Q&A
Nutrition
Serving: 1g | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 87mg | Fiber: 1g