Vegetarian

Vegan nacho cheese takes 5 minutes to prepare.

Vegan nacho cheese takes 15 minutes to cook.

Vegan nacho cheese makes 6 servings.

The ingredients for Vegan nacho cheese are:

2 cups peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
3/4 cups peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1 inch pieces)
1/2 cup nutritional yeast flakes
1/4 cup extra virgin olive oil
1/3 cup water
1 tablespoon lemon juice
1 1/2 teaspoon salt

Here is how you make Vegan nacho cheese:

Boil potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be losely measured.Place all ingredients in a high-powered blender. Blend on high for about 30 seconds, or until mixture is completely smooth.Serve immediately with chips or crackers or toast, or whatever you very well please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CLIENT_1.

The nutritional information for Vegan nacho cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.1

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 594.9 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 3.6 g
• Protein: 5.1 g

Vegan nacho cheese is Mexican cuisine.

The dietary needs meet for Vegan nacho cheese is Vegan