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Recipe

• 1 cup Yukon gold potatoes, diced – it’s ok to have more than one cup
• 1/4 cup carrots, diced
• 1/2 cup white onion, diced
• 3/4 cup water from boiling veggies
• 1 cup raw cashews
• 1/4 cup unsweetened plant milk – for this recipe I use almond or oat
• 1 cup nutritional yeast – or more depending on how cheesy you want it to taste.
• 2 tbsp chili powered – more or less depending on your spice sensitivity
• 2 tbsp taco seasoning – I have a big container of Kirkland’s taco seasoning, use whatever you’d like
• Juice of one small lemon, or about 2 tsp. This gives the tanginess we’re used to with cheese. If you don’t have lemon you can use white vinegar.
• 2 tsp salt
• 1 tbsp garlic powder – more or less depending on your preference

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Directions

1. Put the potatoes, carrots, onion and cashews in a pot then fill with water. Bring to a boil, then lower heat to a gentle boil for about 15- 20 minutes. You want the carrots and potatoes to be fork tender.
2. Measure out the 3/4 of boiling veggie water once the veggies are tender. Then add to your high powered blender.
3. Strain tender veggies and add to the blender.
4. Add all other ingredients to blender. Blend on high until creamy.
5. Grab some chips & get that nacho plate going!
6. Enjoy 🙂

notes

• If the sauce is too thick, keep adding in the non-dairy milk. Do this slowly and in small increments as it will loosen up really fast.
• If you’re looking for a heftier nacho sauce, go ahead and add more cashews, this is where you’re going to get the “body” of the sauce.
• Looking for more spice??? Throw some fresh jalapeños into the blender with all ingredients.

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