Vegan Nacho Cheese
Ingredients
The base
-
1
medium
Yukon Gold potato, peeled and cubed
-
½
cup
raw cashews
-
½
cup
carrot, peeled and chopped
-
1
can (4-ounce)
diced roasted green chiles
The liquid and oils
-
½
cup
unsweetened non-dairy milk (cashew or almond milk)
-
1
tablespoon
avocado oil or olive oil
-
2
teaspoons
fresh lime juice
The spices
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
smoked paprika
-
¼
teaspoon
cayenne pepper
-
¾
teaspoon
salt
Optional garnish
-
to taste
fresh cilantro and lime wedges
Instructions
- Soak the cashews in boiling water while preparing the vegetables.
- Boil the diced potato and carrot in a saucepan until soft, about 20 minutes.
- Drain the cashews, potato, and carrot, then place them in a blender.
- Add the green chiles, non-dairy milk, oil, lime juice, and spices to the blender.
- Blend until smooth, adding more non-dairy milk if needed for consistency.
- Serve warm or store in the refrigerator for up to 5 days.
Nutrition Facts (estimated)
Servings
8 servings
Calories
91
Total fat
6g
Total carbohydrates
9g
Total protein
2g
Sodium
295mg
Cholesterol
0mg
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