Vegan Nacho Cheese

Name: Vegan Nacho Cheese
Cuisine: American, Latin American
Ingredients: 1 cup raw cashews; 2/3 cup unsweetened coconut milk (from a can); 1/2 cup peeled and chopped carrots; 1/2 cup chopped yellow potatoes; 2 tbsp nutritional yeast; 2 tbsp fresh lemon juice; 1 clove of garlic; 1 1/4 tsp salt; 3/4 tsp chili powder; 1/2 tsp onion powder

4 steps

Updated at: Thu, 15 Feb 2024 22:29:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1255 kcal (63%)

Total Fat96.8 g (138%)

Carbs78.7 g (30%)

Sugars11.4 g (13%)

Protein35.9 g (72%)

Sodium3083.5 mg (154%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 cupraw cashews

⅔ cupunsweetened coconut milk

from a can

½ cupcarrots

peeled and chopped

½ cupyellow potatoes

chopped

2 Tbspnutritional yeast

2 Tbspfresh lemon juice

1clove of garlic

1 ¼ tspsalt

¾ tspchili powder

½ tsponion powder

Instructions

Step 1

Place cashews in a medium bowl and add water to cover. Let soak for at least 2 hours

Step 2

Place carrots and potatoes in a small sauce pan, with water to cover. Bring water to a boil and cook for 5 minutes until fork tender. Drain

Step 3

In a Vitamix blender, combine: soaked and drained cashews, cooked carrots and potatoes, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder and coconut milk and blend until silky smooth. Add a splash of water if needed

Step 4

Pour into a container

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