Nacho Cheese
This nut-free vegan Nacho Cheese is easy to make and good for you! Add it to tacos, burritos, nachos, mac and cheese, and more. The possibilities are endless! Plus, it's ready in just 20 minutes!
Servings: 1 medium bowl
Calories: 412kcal
Ingredients
- 2 cups of peeled diced russet potatoes
- 1 cup of sliced carrots
- ½ cup of water
- 1 tablespoon of lemon juice
- ½ cup of nutritional yeast
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon salt
- ¼ cup of salsa
Instructions
- Fill a large pot with water and add the peeled potatoes and carrots. Over medium-high heat, bring the water to a boil and keep cooking for 10 minutes or until the veggies are soft. Remove from the heat and drain the water.
- In a high-powered blender, blend the boiled potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa until completely smooth.
Video
Notes
Although you can technically make this using a food processor, it takes a lot longer and is not as creamy. I recommend using a blender when possible.
I also usually eye-ball my measurements, but with this recipe, I always follow the directed measurements to get the consistency perfect.
Here's the grocery list if you'd like it.
Nutrition
Calories: 412kcal | Carbohydrates: 85g | Protein: 20g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 1702mg | Potassium: 2344mg | Fiber: 15g | Sugar: 11g | Vitamin A: 21702IU | Vitamin C: 34mg | Calcium: 118mg | Iron: 5mg
