plant-based nacho cheeze

this is a magical recipe. my plant-based hunnies and carnivorous cuties alike are obsessed with this vegan nacho cheese sauce/dip. it is one of the most requested recipes for social gatherings around here. I hope you make it for your beloveds and share the joy of PLANTS with all :-) details below.

or watch me make this recipe LIVE with Simply Gluten Free Magazine here!

ingredients:

• 3-4 small potatoes, peeled and boiled until soft

• 2 carrots, boiled until soft

• 1/3 bell pepper, boiled until soft

• 1/2 the onion, boiled until soft

• 4-5 cloves of garlic roasted in skins on 400* for 20-25 minutes

• 1/2 cup raw cashews

• 3 teaspoons apple cider vinegar

• 2 teaspoons dijon

• 1.5 teaspoons liquid aminos

• Juice of 1/2 lemon

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 4 tablespoons nutritional yeast

• 4 tablespoons tapioca starch

• 2 cans of green chiles

blend all ingredients together in a high-speed blender for a couple minutes until completely smooth and creamy. stir in the cans of green chiles by hand to maintain texture. pour in crockpot if entertaining or directly over tortilla chips for the perfect nachos!