Dinner with Plant Based Pantry vegan queso nacho
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WATER, POTATOES, CARROTS, ONIONS, MILD GREEN CHILES (GREEN CHILES, WATER, SALT, CITRIC ACID, CALCIUM CHLORIDE), DICED TOMATOES (TOMATOES, TOMATO JUICE, SEA SALT, CALCIUM CHLORIDE, CITRIC ACID), CASHEWS, COCONUT MILK, LESS THAN 2% OF: INACTIVE NUTRITIONAL YEAST, CHIPOTLE PEPPERS IN ADOBO SAUCE (CHIPOTLE PEPPERS, TOMATO PUREE, ONIONS, VINEGAR, CANOLA OIL, SUGAR, SALT, PAPRIKA, GARLIC), LEMON JUICE, KOSHER SALT, GARLIC, CUMIN SEED, CITRIC ACID, SMOKED PAPRIKA, CHILI POWDER.
Plant Based Pantry, cheese, serving 66 g, package 16 oz/454 g. Ingredients as printed on the label.
More from Plant Based Pantry
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Cooks as queso.