Low-Fat Vegan Nacho Cheese
Author: Haley Gallerani
Serves: about 2 cups
- 2 cups diced potatoes
- 1 cup diced carrots
- ½ cup of water
- ⅓ cup almond milk
- 2 tsp. salt
- 1 tbsp. lemon juice
- ½ cup nutritional yeast
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- dash of cayenne
- Boil the carrots and potatoes until soft, about 20 minutes.
- Blend all of the ingredients together in a blender until the cheese is extremely smooth.
Recipe by The Vegan Abroad at https://www.theveganabroadblog.com/vegan-nacho-cheese/
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