Vegan Nacho Cheese
RAW | VEGAN | GLUTEN-FREE
This clever recipe creates a rich and velvety vegan cheese sauce using a surprising blend of tomatoes, macadamia nuts, and red bell pepper. This has a savory, cheesy kick that's perfect for smothering tortilla chips or topping a baked potato.
Total time: 10 mins
Servings: 24 oz
By: Jenny Ross
Ingredients
2 cups diced tomatoes
1 cup diced red bell pepper, seeded
1 cup soaked macadamia nuts
¼ cup lemon juice
2 Tbsp chili powder
2 cloves garlic
1 tsp sea salt
Directions
- Add all ingredients into the Dynapro blending container and secure the lid.
- Press the Preset Button BLEND x2. Keep an eye on the raw temperature indicator to prevent overheating.
- Serve and enjoy!
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