Lisa Villegas shows us this easy and unique vegan dip that will shake your Super Bowl up!
Chief Meteorologist Lisa Villegas is a vegan, but that doesn’t stop her from celebrating the Super Bowl with tasty treats. Vegan or not, this recipe is a delicious and healthy take on a Super Bowl staple. So here’s how to make vegan nacho cheese:
- 3 yellow potatoes
- 3 long carrots
- 1 yellow onion
- 3 cloves of garlic
- 2 jalapeños
- Nut milk (about 3->4 cups)
- Nutritional Yeast (2 cups)
- Tony’s seasoning
- Beyond Meat Crumbles
In a 3qt pot, boil salted water. Once boiling, add your carrots and potatoes. Cool for about 20 minutes, or until very soft.
Chop 1 yellow onion, 3 cloves of garlic, and 2 jalapeños. In a small pan, sauté with a Tbsp of avocado oil. Once they’re soft and browned you can take them off the stove.
In a large blender, add all your ingredients. This might not fit, so add a little at a time and blend until smooth! Once you’ve added all the ingredients you can season (Tony’s, pepper flakes, cayenne pepper, salt, and Beyond Meat Fiesta Crumbles etc.) to taste!