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Nacho Cheese

Photo by Vinita Punjabi


  • 1 cup diced unpeeled potatoes
  • ½ cup diced unpeeled carrots
  • ⅓ cup almond milk
  • 1 small onion, roughly chopped
  • 6-7 cloves garlic
  • 1 tsp red chilli flakes
  • 2 tbsp lemon juice
  • 1 tsp unrefined salt


Steam potatoes and carrots for 7-8 minutes in a steamer, until they are completely cooked. Cool and transfer to a grinder jar. Add the rest of the ingredients and grind to a smooth paste. This cheese may be served as a dip with vegetable sticks or corn crackers, or you could put dollops of it on a bed of finely shredded vegetables.

This cheese may be stored in the refrigerator for 2-3 days.

Makes 2 cups


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