This vegan nacho cheese is delicious and so easy. Your friends and family won’t believe it’s vegan, let alone that it’s made from potatoes and carrots. Omit chipotles and pour over pasta for a delicious mac and cheese. Recipe adapted from Chef Wanda White’s.
2 cups potatoes, cubed
1 cup carrots, cut
1/3 cup olive oil
1/2 cup water reserved from boiling potatoes and carrots
1 tbsp. lemon juice
1/2 cup nutritional yeast
1-1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. chipotle chile in adobo or salsa if you prefer
Boil potatoes and carrots for 20 minutes. Remove from heat. Reserve water. Add potatoes, carrots, and remaining ingredients to a high-powered blender and blend on high until smooth. Add more water 1/4 cup at a time if too thick. Serve over tortilla chips with your favorite nacho toppings.