Vegan Chipotle Nacho Cheese Sauce
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
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 along with all the other ingredients and blend until smooth.
Taste the sauce and adjust ingredients as needed.
Serve with baked potato fries, tortilla chips or veggies.
Tips
Start with one chipotle pepper and add more if desired.
Top the nacho cheese with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream and a dollop of guacamole.
