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Ingredients
- 2 1/2 cups potato cubed- I use yukon gold
- 1/2 cup chopped carrots
- 1 1/2 cup sweet potato peeled and cubed
- 1/2 cup water
- 1/2 cup nutritional yeast
- 1 1/2 tsp salt
- 1/2 tsp apple cider vinegar
- 1 can green chilies
Ingredients
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Instructions
- Boil carrots and potato for about 10 minutes.
- Drain carrots and potato and combine in a blender with all the other ingredients.
- Blend and serve.
Recipe Notes
This nacho cheese is great served warm right away, or cold from the fridge. It also reheats well in a pot or the microwave, and reheats well from frozen.
