Vegan Nacho Cheese
Condiments, USA
Ingredients
20 oz yukon potatoes, (about 3-4 medium-sized potatoes)
3 medium-sized carrots
½ cup unsweetened oat milk
2 Tbsp lemon juice
1 tsp white miso
½ cup nutritional yeast
1 ½ tsp garlic powder
1 tsp onion powder
sea salt, to taste
red pepper flakes, to taste
Directions
Wash and peel the potatoes and carrots. Cut them into 3-4 inch pieces, and add them to a medium-sized pot with water. Bring to a boil and simmer for about 20 minutes or until the potatoes and carrots are fully cooked.
Strain the potatoes and carrots and add them to a blender along with the oat milk, lemon juice, miso, nutritional yeast, and garlic and onion powder. Blend until smooth and creamy.
Add the cheese sauce to a bowl and whisk in sea salt and crushed red pepper flakes to taste.
Nutrition
Calories: 142kcal
Calories from Fat 9
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 275mg
Potassium 766mg
Carbohydrates 26g
Fiber 6g
Protein 8g
Vitamin C 23mg
Calcium 61mg
Iron 1mg