Have you tried the vegan nacho cheese sauce made with potatoes and carrots, yet? It’s all the rage across the vegan interweb. I was skeptical and thought it might be another one of those recipes you must to be high to like.
I called the kids into the kitchen for an honest take on it. Check it out.
HERE’S ALL IT TAKES
made almost 5 cups
2 cups potato, cubed
1 cup carrot, cubed
1 cup onion, chopped
1/2 cup cashews
2 1/4 cup unsweetened, plain soy milk
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon Smoked Sweet Paprika
1/4 teaspoon Chipotle pepper powder
1 teaspoon salt (optional)
Simmer potatoes, carrots, onion, and cashews in soy milk over medium heat for 10-15 minutes, until the potatoes are tender.
Transfer veggies and milk to a blender. Add nutritional yeast, lemon juice, mustard, and spices. Blend on high for 15 seconds.
Serve as a dip straight up. Add spicy tomatoes to make it into queso. Use it drizzle over enchiladas, burritos or nachos.
After the video, I added 1/2 can Rotel tomatoes and that seem to do the trick. I’ve read this stuff will last a week in the icebox.
DOWNLOAD PLANT-BASED OIL-FREE COOKBOOKS HERE:
Ready to buy an Instant Pot?
Use my Amazon Affiliate Link to help support Simple Daily Recipes:
Get my iPot cookbook, OMGee Good! Instant Pot Meals, Plant-based & Oil-Free:
I’m on a mission to inspire everyone to eat more plant-based meals through videos and cookbooks. Become a patron to the mission here: https://www.patreon.com/jillmckeever
MORE plant-based RECIPES: http://SimpleDailyRecipes.com