Dairy-Free Nacho Cheeze

**The consistency of the cheese turns out best when using an immersion blender***

INGREDIENTS

2-3 carrots

2-3 white potatoes

1/2 onion

2 cloves garlic

splash of apple cider vinegar

heavy handful of cashews or walnuts

3/4 cup nutritional yeast

salt

water

INSTRUCTIONS

-If you aren't able to soak the nuts overnight in water, place nuts in a sealed container with boiling water for 10-15 minutes until they're soft.

-Peel carrots, potatoes, and onion.

-Get a pot of water started on the stove and bring to a boil.

-While you're waiting, roughly chop your peeled veggies.

-Add carrots, potatoes, and onion to the boiling water and cook until soft.

-While your veggies are boiling, add a splash of apple cider vinegar and garlic cloves to the blender. When veggies are soft, add them to the blender as well, along with nutritional yeast, nuts, 1 teaspoon salt, and about a cup of the water you just cooked your veggies in. (You may need to add more water if there's not enough liquid to adequately blend.)

-Once it's all blended, adjust taste as needed...salt, more nutritional yeast for cheesy flavor, more apple cider vinegar for a little tang.

This is great served both hot and cold!

This can be used as a dip, poured over noodles, used in Mexican dishes, etc. The possibilities are endless.

And yes, this surprisingly tastes like nacho cheese!

Recipe from Emilia at https://www.instagram.com/tv/B7R07YUBqTV/