in Recipes

Vegan chili cheese sauce

updated

Spread the love

Ingredients for 1 servings:

  • 330 g potatoes
  • 1 sweet potato(s)
  • 1 carrot(s)
  • Spice(s), to taste
  • 100 ml sunflower oil
  • 100 ml plant milk (plant drink)
  • 12 slice(s) jalapeño(s) from the jar
  • 4 tbsp liquid (jalapeño broth) from the jar
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 2 tsp cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

perfect for nachos or macaroni and cheese

Dice the potatoes and carrot and sauté for 10 minutes. Blend them with the remaining ingredients in a blender until smooth. If the mixture is too thick, add a little water until you reach the desired consistency. This recipe makes a large batch of dip. You can also divide it and freeze it. The dip goes perfectly with tortilla chips or as a cheesy sauce for pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet potato chips with guacamole

Lightning-fast microwave dish: Leberkäse with peas and carrots