Nacho Cheese

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 16

Serving Size: 1/4 cup

Ingredients

2 cups Potatoes, white, peeled
1 cup Carrots, whole, peeled
1/3 cup Olive oil
½-2 cups Reserved potato/carrot water
1 tablespoon Lemon juice
½-1 cup Nutritional yeast
1 teaspoon Salt
½ teaspoon *Garlic powder
½ teaspoon *Onion powder
½ cup Taco seasoning

Serving options
1 quart cooked (8 ounces dry pasta) Elbow noodles, cooked
1 pound Tortilla chips
32 Carrot and celery sticks

Preparation

1. Boil potatoes and carrots until tender; about 20 minutes.
2. When done, drain and reserve liquid.
3. Combine all ingredients in a blender (start with ½ cup of nutritional yeast) and blend until smooth.
4. If cheese is too thick add the reserved liquid ½ cup at a time, until desired consistency is reached.
5. Taste sauce and add more nutritional yeast for a “cheesier” flavor.
6. Serve with pasta, tortilla chips or vegetables.

Variation

*Can use fresh garlic and onion if available for even more flavor.
Add one to two cans of Rotel to the nacho cheez sauce to make a queso-style dip.

Nutrition information

Calories: 113 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 1g Cholesterol: 0mg Carbohydrate: 12g Fiber: 2g Total Sugar: 1g Protein: 3g Sodium: 320mg Vitamin A: 108ųg Vitamin C: 4mg Calcium: 8mg Iron: 0mg Folate: 206ųg