| 14 | 10 | 335 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 4 |
| 1 can (15oz) | Lima beans, canned (Also called Butter Beans) |
| 1 cup | Oat Milk (Any plant milk) |
| 1/2 cup | Nutritional yeast |
| 1/4 cup | Butter, vegan |
| 2 tbsp | Oat flour |
| 1/2 tsp | Lemon juice |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Chili powder |
| 1/2 tsp | Cumin |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Paprika |
| 1/4 tsp | Turmeric, powder |
| 1 dash | Cayenne pepper |
| 1 dash | Onion powder |
1. Add the butter beans, milk, nutritional yeast, butter, oat flour, lemon juice, and all of the spices to a blender. Blend on high for 3-4 minutes.
2. Transfer the nacho cheese to a pot and heat up on medium heat until it starts to bubble and get hot.
3. Enjoy
| Grain | 0.2 |
| Meat Alternative | 0.6 |
| Vegetables | 0.9 |
