Vegan Chipotle Nacho Cheese
Ingredients
- 2 cups Yukon gold potatoes, peeled and chopped
- 2 cup carrots, peeled and chopped
- 1 cup raw cashews (if you have a weak blender soak the cashews over night in water OR soak in hot water for 20 minutes)
- 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
Serves 4-6
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 and cooked place them in a blender as well as all the other ingredients and blend until smooth. Taste the sauce and adjust ingredients as needed. *I would start with one pepper and work your way up! *
Serve with baked potato fries, tortilla chips or veggies. I also topped off the nacho cheese with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream & a dollop of guacamole
