Who Knew: Vegan Nacho Cheese
Would you put potatoes & carrots on your nachos? I know, right. Who would do that? Me, that’s who 🙂
On the road to eating more veggies, I found a recipe for vegan nacho cheese at Vegan Yumminess. This recipe does not use any soy or raw nuts. Most of the ingredients for this recipe were already in my kitchen. I only had to go on the hunt for nutritional yeast flakes. I added crushed red pepper & unsalted chipotle powder for additional flavor. Below, is the recipe I adapted from Vegan Yumminess.
2 cups peeled, boiled, and mashed Potatoes (requires about 2 – 2 1/2 medium potatoes)
3/4 cups peeled, chopped, and boiled Carrots (baby carrots reduces prep time)
1/2 cup Nutritional Yeast Flakes
1/3 cup Extra Virgin Olive Oil
1/3 cup Water
1 tablespoon Lemon Juice
1 1/2 teaspoon Salt
1 1/2 tablespoon Chipotle Powder (no salt added)
2 teaspoons Crushed Red Pepper
ONEBoil your potatoes and carrots until they are fork tender, then measure them into your blender.
TWOPlace all ingredients in your blender.
THREEBlend on high until mixture is completely smooth.
FOURServe immediately with your favorite dish.
My favorite dish was the vegan nachos below.
With my favorite tortilla chips, I added spinach, tomatoes, black beans, & guacamole. For the guacamole, I combined the following in a bowl:
1 large ripe Avocado
1/2 diced Tomatoes
1/2 teaspoon garlic
8 to 10 Cilantro Leaves chopped
According to the Vegan Yumminess, the leftovers can be refrigerated in an airtight container for up to 1 week. Also, they state that the leftovers can be reheated on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.