Nacho Cheeze w/ Green Chilis
  • 2.5 cups russet potatoes, peeled and cubed
  • 1 cup carrots, washed and roughly chopped
  • ⅓ cup unsweetened almond milk (or nut-free milk like rice or hemp) * OR veggie broth
  • 7oz can of green chilis
  • juice from half a lemon
  • ½ cup nutritional yeast
  • ½ t garlic powder
  • ¼ t onion powder
  • 1-1¼ t sea salt
  1. In a large pot, boil water and add potatoes and carrots.
  2. Boil until fork tender.
  3. Drain and add to a high speed blender.
  4. Put all other ingredients except the green chilis in the blender.
  5. Add juice from the green chilis to the blender, but set the chilis aside.
  6. Blend until creamy.
  7. Pour the mixture in a medium pot over medium heat.
  8. Add the green chilis, stirring occasionally.
  9. Cook until heated through!
  10. Serve with tortillas chips, steamed veggies or baked potatoes.
Recipe by Thrive: Faith, Family & Food at