Plant Based Nacho Cheese

                         
                                                 

     I found Tami at Nutmeg Notebook recently, and loved her take on a plant based Nacho Cheese, I just couldn't wait to try it out.  In full transparency, I do not love Nutritional Yeast, but it's an important ingredient for a cheesy flavor.  But here's what I do love, ...a tomato twist to my dips.  So, with one small addition to her recipe, this turned out super fab.  Each of the ten 1/2 cup servings are only 72 calories, 12.8g carbs, 3.3g fiber, 9.5g net carbs, 3.8g protein and .6g fat.  Can you imagine a full half cup of cheese dip for only 72 calories, such a great deal so why not go for a full cup!?  ;)

Ingredients for 10 half cup servings~

2 cups cooked White Potato 

1 cup cooked Carrots

1/2 cup Nutritional Yeast

1/2 cups Oats, ground to flour in Magic Bullet/Blender

2 cups Water

1 can crushed Tomatoes (I use no salt Tomatoes)

2 Tablespoons Lemon Juice

1 teaspoon Garlic Powder

2 teaspoons Paprika

1 teaspoon Onion Powder

1 teaspoon Chipotle Powder

1/2 teaspoon Chili Powder

1/2 teaspoon Cumin

1 fresh Jalapeno, trimmed, diced and de seeded

     Add all ingredients to a food processor or Vitamix, blend til fully incorporated.  Store in fridge, use within a week.  Enjoy  :)