Vegan Nacho Cheese (HEALTHY & SO GOOD)

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This nacho cheese recipe is KILLER. It tastes so much like normal nacho cheese, but is made from only healthy ingredients including potatoes, carrots, a little bit of oil and non dairy milk, and a bunch of spices! I typed out the recipe below, including a few slight variations I made (just because I think olive oil is healthier than vegetable oil and I had no idea what arrowroot powder was :P). Seriously… does it get any better than guilt free nacho cheese!?! I made my own baked tortilla chips which had no fat. I got the recipe for that from High Carb Hannah, and you can watch her video on it here. For the fresh salsa I made, I literally just mixed up a bunch of veggies that were about to go bad. I didn’t have any onion or else I would have added some of that as well. My salsa consisted of some chopped tomatoes, green peppers, fresh jalapeños, garlic, lime juice and cumin. I added a little pinch of salt as well. For the black beans I heated up a can of beans and added some store-bought salsa (I used Pace). I let it cook for a while and mashed up the beans. I topped it off with fresh-squeezed lime juice and some cumin. It really did make for some delightful beans. Mexican food never gets old.

Nacho Cheese Recipe 

1 cup boiled potatoes, cubed

1/2 cup boiled carrots, cubed

1/4 cup olive oil

1/4 cup almond milk, original and unsweetened

2 tsp fresh lemon juice

6 pickled jalapeños with 3 tbsp brine

1 tbsp nutritional yeast

1 1/2 tsp cornstarch

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

Blend all ingredients until completely smooth. I put my Vitamix on the highest setting for a minute or two. I had to add a little bit of extra milk to get it to blend well. Enjoy the cheesy goodness!


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