Ingredients
8 lbs. 8 oz. potatoes, peeled
6 lbs. 4 oz. carrots, whole
1 pt. (2 cups) oil, olive or vegetable
1 1/2 cups + 2 Tbsp. water
1/3 cup + 1 1/4 Tbsp. lemon juice
2 Tbsp. salt
2 Tbsp. onion powder
2 Tbsp. garlic powder
1 1/2 cups + 2 Tbsp. nutritional yeast
1 Tbsp. cayenne pepper (optional)
Instructions
- Boil potatoes and carrots until tender, about 20 minutes.
- Reserve 1 quart of the potato water before draining the potatoes and carrots.
- Put all ingredients in a large food processor or blender.
- If the cheez is too thick, add the reserved potato liquid one cup at a time until nacho cheese consistency is reached.
- Transfer to a pan, cover and hold in warmer until meal service, stirring before serving. CCP: Hold at internal temperature of 135°F or above.
Source
- Recipe, Photo, Nutrition and Meal Pattern Analysis: The Humane Society of the United States
Related Recipes
