Nacho Cheez
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians.
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Process #2 – Same day service
Skill level: intermediate
Servings: 12
Ingredients
6 1/2 cups Potatoes, peeled, medium dice
6 cups Carrots, peeled, medium dice
1/2 cup Oil, Canola
7 tablespoons Water (reserved cooking liquid)
5 teaspoons Lemon juice
1 1/2 teaspoons Salt
1 1/2 teaspoons Onion powder
1 1/2 teaspoons Garlic powder
6 tablespoons Nutritional yeast
1 tablespoon cayenne pepper
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. 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.
2. In batches, using a Robot Coup, large food processor, or blender, add potatoes, carrots, and all remaining ingredients. Process mixture until smooth. If too thick add more reserved cooking liquid to mixture 2 Tablespoons at a time to thin it out. Hold hot for service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
Each ½ cup serving provides 3/8 cup starchy vegetable and ¼ cup red orange vegetable or a combination of ½ cup other vegetable.
Nutrition information per 1/2 cup serving
Calories: 165 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fiber: 5g Total Sugar: 3g Protein: 5g Sodium: 369mg Vitamin A: 330μg Vitamin C: 8mg Calcium: 22mg Iron: 0mg Folate: 13μg
