Recipe: Dairy-free, Gluten-free
Optional: Add pasta and mix with nacho cheese sauce to make mac and cheese
Nacho cheese (dairy-free)
Author: Rebecca Goodrich RD
Ingredients
- 1 cup of cashews (roasted or raw)
- 1 teaspoon Yellow mustard
- ½ cup cooked sweet potato
- ½ cup of unsweetened almond milk or soy milk (you may need more)
- 2 tablespoons of nutritional yeast
- 1 teaspoon of garlic powder
Instructions
- Preheat the oven to 400 F and place the sweet potato in the oven to cook for 45-50 minutes or until the potato can be pierced through with a fork.
- When there’s about 20 minutes left for the potato to cook, place the cashews in boiling water and cook for 15 minutes.
- Once the potato is finished cooking, carefully remove from the oven and set aside to cool down.
- Once the cashews are finishing cooking, rinse, drain, and place them in a high-speed blender.
- Cut half of the sweet potato and save it for later. Use the other half and place it in the blender along with the cooked cashews.
- Add the yellow mustard, nutritional yeast, garlic powder, and onion powder to your blender.
- Add your dairy-free milk (almond or soy milk, unsweetened).
- Blend mixture on medium-high until you achieve a smooth consistency