Vegan Chipotle Nacho Cheese
Ingredients
- 2 cups Yukon gold potatoes, peeled and chopped
- 2 cup carrots, peeled and chopped
- 1 cup raw cashews
- 1 cup unsweetened plain almond milk or water
- 4 tbsp nutritional yeast
- 1-2 chipotle peppers in adobo sauce from a can (sauce included)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Preparation
If using a weak blender, soak the cashews in water overnight or in hot water for 20 minutes.
Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft.
Once the potatoes and carrots are tender, place them in a blender with the cashews and all other ingredients and blend until smooth.
Taste the sauce and adjust ingredients as needed.
Serving suggestions
Serve with baked potato fries, tortilla chips, or vegetables.
Top with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream, and a dollop of guacamole if desired.
