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William Weaver: "I tried to use my kitchen blender. i couldn't get…" Read More
8Ingredients
20Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 potatoes (medium, scrubbed and chopped)
- 3 carrots (large, scrubbed and chopped)
- 1/2 cup nutritional yeast
- 1/3 cup extra-virgin olive oil
- 1/3 cup water
- 1 Tbsp. lemon juice
- 1 1/2 tsp. sea salt
- 4 oz. jalapeño peppers (diced, drained, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium940mg39% |
Potassium880mg25% |
Protein12g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber11g44% |
Sugars4g |
Vitamin A160% |
Vitamin C60% |
Calcium4% |
Iron10% |
* 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(3)
William Weaver 5 years ago
I tried to use my kitchen blender. i couldn't get it smooth. but it still tasted great!
Lucie Compton 7 years ago
I made this almost exactly as per the recipe, but due to previous comments I didn't use much oil at all, about 1 teaspoon, to be honest, I think you could leave it out all together. I added extra jalapeños and whizzed it all up together. The flavour was good, definitely better when we added it to the nachos and then topped it with guacamole.
The consistency was absolutely spot on. I will make this again.
Joel A. 8 years ago
Looks good. But OMG, way to much oil is used, all I can taste is oil. I would suggest using about 1 Tbps not 1/3 cup as the recipe suggests. I can't eat this with anything.