Vegan Nacho "Cheese" | Mary's Organic Crackers

Vegan Nacho “Cheese”

Recipe by Karin Fisk | Prep Time: minutes

INGREDIENTS

2 cups russet potato, medium dice
1 ⅓ 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).

TRY WITH
Chipotle Real Thins

INGREDIENTS

2 cups russet potato, medium dice
1 ⅓ 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)

TRY WITH
Chipotle Real Thins

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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