Vegan NOTcho Cheez
A clean, dairy free, better for you, substitute for the traditional nacho cheese used in nachos, chilli dogs, or even mac n cheese.
Equipment
- Blender
Ingredients
- 3 medium Yukon gold potatoes Peeled and in large cubes
- 2 large Carrots Peeled and cut in about same size as potatoes
- 2 cups Water Enough to cover potatoes and carrots in pot
- 1/2 cup Water from boiling potatoes and carrots Reserved for blending.
- 1/3 cup Nutritional Yeast
- 1 tsp Apple Cider Vinegar
- 1 tbsp Lemon Juice
- 2 tsp Salt (separated) 1 tsp for boiling and 1 tsp for blending
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Mustard preferably brown, but any will do!
- 1/2 tsp Turmeric
Instructions
- Peel potatoes and carrots. Cut into large similar sized cubes. Add to pot and cover with water. About 2 cups, add more if needed. Add 1 tsp salt and let boil for 20 min until veggies are soft and easily pierced with a fork.
- When veggies are soft, reserve 1/2 cup of the water then add veggies to blender along with... the 1/2 cup of reserved water, Nutritional Yeast, Apple Cider Vinegar, Lemon Juice, Salt, Onion Powder, Garlic Powder, Mustard, and Turmeric. Blend until very smooth.
- Pour over chips for Nacho's or on anything you'd like to enjoy this creamy Notcho Cheez on!
Notes
*To make a spicy Notcho Cheez, sub the lemon juice for an equal amount of pickled jalapeno brine! Looking for something spicier?? throw in a jalapeno or two in when blending!