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12Ingredients
35Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. yukon gold potatoes (about 3 medium)
- 3 large carrots
- 1/2 cup water (used to boil potatoes)
- 1/4 cup nutritional yeast
- 2 Tbsp. nutritional yeast (in addition to above)
- 2 Tbsp. lemon juice
- 1 tsp. apple cider vinegar
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. brown mustard
- 1/8 tsp. turmeric
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium840mg24% |
| Protein11g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A180% |
| Vitamin C30% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Joanne Lawrence 6 years ago
I really liked this. I'm using it on an enchilada casserole as we speak, but I had a few tastes of it, and it's very nice. It has a zesty taste to it that is a decent enough vegan approximation of nacho cheese sauce. If you know what's in it, you can sort of taste the potatoes, but I can't wait to see how it goes in my casserole. It turned out perfectly smooth and creamy, following the directions exactly.