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Vegan Nacho “Cheese”

Recipe by Karin Fisk | Prep Time: minutes
  •  Gluten Free
  •  Healthy Snacking
  •  Organic
  •  Recipe
  •  Vegan

INGREDIENTS

  • 2 cups russet potato, medium dice
  • 1 1/3 cups carrots (2-3) medium dice
  • 2 ½ cups hemp milk
  • ¾ cup nutritional yeast
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon juice from pickled jalapenos (or an
additional tablespoon lemon juice)
  • 1 ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons tapioca starch
  • 2 pickled jalapenos, chopped (optional)

PREPARATION

  • Boil the potatoes and carrots in salted water until tender, about 10 mins.
  • Add all other ingredients to a blender.
  • Drain the carrots and potatoes, adding them directly to the blender while they’re still hot.
  • Blend on high until smooth.
  • Heat more, if desired; mixture will thicken if heated (due to the starch)

INGREDIENTS

  • 2 cups russet potato, medium dice
  • 1 1/3 cups carrots (2-3) medium dice
  • 2 ½ cups hemp milk
  • ¾ cup nutritional yeast
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon juice from pickled jalapenos (or an
additional tablespoon lemon juice)
  • 1 ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons tapioca starch
  • 2 pickled jalapenos, chopped (optional)

PREPARATION

  • Boil the potatoes and carrots in salted water until tender, about 10 mins.
  • Add all other ingredients to a blender.
  • Drain the carrots and potatoes, adding them directly to the blender while they’re still hot.
  • Blend on high until smooth.
  • Heat more, if desired; mixture will thicken if heated (due to the starch)

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