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.

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