From healthline.com
What do you get when you combine the youngest certified yoga teacher in the U.S. with a Nike ambassador and a vegan chef? You get 17-year-old Tabay Atkins, the inspiring ‘yogathlete’ who’s bringing a little bit of Om and a whole lot of yum to audiences and studios all over the country.
Below, Tabay shares one of his favourite quick-and-easy vegan comfort food recipes, a cashew-based nacho cheese. With just a few ingredients and a 15 minute prep time, you’re going to be licking your fingers while you enjoy this cheesy, garlicky treat.
Tabay Atkins' Vegan Nacho Cheese Recipe
Serves 2
Vegan
Sauce
Cook Time: 15min
Prep Time: 15min
About this recipe:
This whole food, plant-based nacho cheese sauce is a healthy and delicious vegan alternative to any cheese sauce or topping. Use it as an ingredient in recipes like mac and cheese or as a topping for nachos, grain bowls, and more!
Ingredients:
- 1 large potato
- 1 large carrot
- 1/2 raw cashews
- 3 cups water
- 2 tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 2 tsp. lemon juice
Instructions:
- Peel carrot and potato and dice into small pieces.
- Place diced carrot and potato in a pot with 2 cups of water. Bring to a boil.
- Add cashews to the boiling vegetables. Boil for an additional 5 minutes.
- Pour vegetables and boiling water into a blender. Add nutritional yeast, garlic powder, onion powder, lemon juice, and salt.
- Pulse for 1 to 2 minutes until smooth and creamy.
- Add remaining water to blender as needed for consistency.
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