From: Good Housekeeping US

Yields:
4
Prep Time:
15 mins
Total Time:
45 mins
This vegan nacho sauce is so good, it may even be better than cheese.
Want more vegan recipes? Check out our new vegan dinners cookbook!
Advertisement - Continue Reading Below
Ingredients
- 2 lb.
mixed baby potatoes, halved
- 3 Tbsp.
canola oil
- 1 cup
raw unsalted cashews, soaked overnight and drained
- 3 Tbsp.
lemon juice
- 1/2 tsp.
chili powder
- 1/2 tsp.
ground cumin
- 1/2 tsp.
sweet paprika
- 1/2 tsp.
garlic powder
- 1 tsp.
coarse sea salt
- 1/4 cup
nutritional yeast
- 1/2
jalapeno chile, seeded and chopped
Directions
- Step 1Preheat oven to 450 degrees F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
- Step 2Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below