VEGAN CHIPOTLE NACHO CHEESE
Make room for this in your Sunday night plans!
R E C I P E
Vegan chipotle nacho cheese sauce:
2 cups Yukon gold potatoes, peeled and chopped
2 cup carrots, peeled and chopped
1 cup raw cashews (if you have a weak blender soak the cashews over night in water OR soak in hot water for 20 minutes)
1 cup unsweetened plain, unsweetened almond milk or water
4 tbsp nutritional yeast
1-2 chipotle peppers in adobo sauce from a can (sauce included)
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1.Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft.
2. Once the potatoes and carrots are tender and cooked place them in a blender as well as all the other ingredients and blend until smooth. Taste the sauce and adjust ingredients as needed. *I would start with one pepper and work your way up! *
3. Serve with baked potato fries, tortilla chips or veggies. I also topped off the nacho cheese with fresh cilantro, chili pepper flakes, a dollop of vegan sour cream (by @followyourheart & a dollop of guacamole!) .
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