Vegan Chipotle Nacho Cheese Sauce
Ingredients
- 2 cups Yukon gold potatoes
- 2 cups carrots
- 1 cup raw cashews
- 1 cup unsweetened plain almond milk or water
- 4 tablespoons nutritional yeast
- 1-2 chipotle peppers in adobo sauce from a can (sauce included)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon 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, starting with one pepper and working your way up.
Serve with baked potato fries, tortilla chips or veggies. Top with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream and a dollop of guacamole.
