MAKES ABOUT 2 CUPS
Do you remember getting nachos at a movie theater or a ballpark when you were growing up? Carrying that tray of steaming hot chips to your seat, with cheese that is creamy, salty, and tangy in all the right ways? Maybe you’ve avoided indulging in this decadent snack since then. We’ve crafted a variation that is all pleasure and no guilt. It’s packed with vegetables and nutrients, and it’ll still evoke those childhood memories, because it tastes so good.
1 cup cubed white potatoes
½ cup cubed carrots
¼ cup grape-seed oil
¼ cup water
2 tsp. lemon juice
4 pickled jalapeño slices
2 Tbsp. jalapeño pickle juice
2 tsp. arrowroot flour
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. nutritional yeast
⅛ tsp. turmeric powder
½ tsp. Himalayan pink salt
Corn chips
Toppings of choice (optional)
1 Cook the cubed potatoes and carrots in a pot of boiling water for 10–15 minutes, or until soft.
2 Drain the carrots and potatoes and place them in a high-powered blender as soon as they are out of the water. Add all the remaining ingredients to the blender and process until smooth and creamy.
3 Drizzle warm over corn chips and then top with guacamole, black beans, and salsa.
This cheese is also great poured over homemade veggie pizza as a substitute for store-bought vegan cheese.
