loveandlemons5.0
Nacho Snacks with Carrot "Queso"
This seems like a crazy concoction while you're first blending it together. Just go with it - blend until it's super creamy, and let it cool a little before tasting. Top generously with red onions, tomato, jalapeño, and avocado, and enjoy!
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
1
In a medium pot, combine the diced potatoes and carrots, fill with enough water to cover, and bring to a boil. Reduce the heat and simmer for ⏱️ 8 minutes. Drain and add to a high speed blender.
water, more as needed3 tablespoons
2
In a small skillet over medium heat, sauté the yellow onions in a drizzle of oil until soft, about ⏱️ 4 minutes.
3
To the blender, add the sautéed onions, cashews, oil, water, nutritional yeast, lemon juice, apple cider vinegar, garlic, garlic powder, smoked paprika and sea salt and blend until smooth. If the mixture is thick, use the blender's baton to help get the blender moving. You can also add an additional 1 tablespoon of water if needed. This works best in a high-powered blender. If you have a regular blender, you might need to blend the mixture longer to get it creamy. Blend until completely smooth.
water, more as needed3 tablespoonsnutritional yeast2 tablespoonsfresh lemon juice2 tablespoonsapple cider vinegar1 tablespoon
4
Let cool slightly and season to taste. Scoop the queso into a serving bowl and top with the diced red onion, tomato, jalapeño and avocado. Serve with Amy’s Nacho Snacks or tortilla chips. The dip can also be made in advance and served cold.
diced red oniondiced tomatodiced avocado
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...