Nacho cheez
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians. Click here to view and print the K-12 PDF version of this recipe. Click here to view and print the C&U PDF version of this recipe.
Servings: 12
Serving size: 2.99oz
Ingredients
For nacho cheez sauce
- 3 cups Potato, Russet, medium dice, peeled
- 1 1/2 cups Carrots, peeled, medium dice`
- 1/2 cup Oil, Canola
- 3/4 cup Water *use reserved cooking liquid
- 3/4 cup Yeast, Nutritional
- 4 1/2 teaspoons Lemons, juice
- 1 3/4 teaspoons Salt, Kosher
- 1 teaspoon Onion, powder
- 1 teaspoon Garlic, powder
- 1/2 – 1 teaspoon Chili Powder *optional
Instructions
For nacho cheez sauce
- In a large pot, add potatoes and carrots and fill to cover with at least 2 inches of water (unlisted). Boil for 20 minutes or until tender. Drain and reserve cooking liquid.
- In batches, using a large food processor or blender, add potatoes, carrots, oil, water, yeast, lemon juice and seasonings. Process mixture until smooth. If too thick add reserved cooking liquid to mixture 2 tablespoons at a time to thin it out. Hold hot for service.
Notes
Each 1/2 cup serving provides 1/4 cup starchy vegetable and 1/8 cup red/orange vegetable.
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 2.99oz | Calories: 111kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 172mg | Fiber: 1g | Sugar: 1g