Vegans and cheese lovers alike will marvel at this amazing nacho ‘CHEEZE’. After you make it once, you will be obsessed forever, all the flavor you love without all the fat and cholesterol.
This will be your new food addiction, and it is so much better than the real thing. It has all the cheese flavor that you love, without all the pus, cholesterol, and additives that normal cheese sauces have. It is an indulgent food, that you will never feel guilty about having. Enjoy!
Vegan Nacho Cheese
- 1 Cup peeled, cubed, cooked organic white potato
- ½ Cup Peeled, cubed, cooked carrot
- ½ tsp sea salt
- 3 tbsp organic sunflower oil
- ¼ Cup non-dairy milk, I prefer Almond, you can also substitute water
- 2 tsp organic lemon juice
- 4 Pickled jalapeno slices
- 4 Tbsp pickling liquid
- 1 ½ tsp arrowroot flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
Peel, cube and boil the potatoes and carrots; make sure the water is boiling before you add in the potatoes. If you overcook the potatoes they will become starchy and your sauce will not be smooth. Drain the water, and add them to a high-speed blender immediately (I use a Ninja but use whatever you have on hand.)
Add all of the remaining ingredients to the blender and combine until smooth. Your sauce will be hot enough to serve immediately, if you want to make it thicker you may also add it into a small pot to thicken.