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NACHO CHEESE


INGREDIENTS

Potatoes
Carrots
Pickled jalapeños
Tomato paste
Nutritional yeast
Yellow miso paste
Unsweetened non-dairy milk (almond or soy milk)
Cashews
Onion powder
Garlic powder
Canola oil or olive oil
Hot sauce
Salt
Lemon juice
Smoked paprika powder

RECIPE PREPARATION

Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them. 
Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients. 
Process until smooth. This will take about a minute. 
Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated. 
Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!
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