Vegan Chipotle Nacho Cheese Sauce
Ingredients
- 2 cups Yukon gold potatoes, peeled and chopped
- 2 cups 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
Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft
Place the cooked potatoes and carrots in a blender with all other ingredients and blend until smooth
Taste the sauce and adjust ingredients as needed, starting with one chipotle pepper and adding more to taste
Serve with baked potato fries, tortilla chips, or vegetables
Tips
If using a weak blender, soak cashews overnight in water or in hot water for 20 minutes
Top with fresh cilantro, chili pepper flakes, vegan sour cream, and guacamole
