Vegan Nacho Cheese Recipe
As a recent transfer from the omnivore party to those crazy vegans, I sometimes still get cravings for cheese—nacho cheese in particular. Seeing that bowl of queso sitting on the table at my most recent party encounter, I wondered how I could find a plant-based alternative without needing to buy much. Don't get me wrong, manufactured vegan cheeses are great, but most of these brands are expensive. Also, unless you live near a store that carries these brands, you end up choosing between costly cheese or going without your comfort food.
During my initial "how-to" vegan research, I found that most vegan cheeses are either made from soy or cashews, and sometimes even the favorite hippie super-food: nutritional yeast, which is basically like the non-dairy version of cheese puff flakes.
The first time I tested this recipe, it needed some tweaking, but as of now this recipe is a household favorite. We love nachos, but you can use this cheese on anything from sandwiches, baked potatoes, and burritos to enchiladas, mac-n-cheese, and just plain bread. Basically, if you like cheese, you can put this on anything for a gooey, cheesy craving to fill. Grab your chips, people!
- 2 medium-large potatoes, diced
- 3 large carrots, chopped
- 1/2 cup nutritional yeast
- 1/3 cup olive oil
- 1/3 cup plain, unsweetend almond milk
- 1 tablespoon lemon juice, (fresher is better)
- 2 teaspoons sea salt
- 1 cup cashews, (ground in food processor or blender)
- Place diced potatoes and carrots in a pot of water filled with just enough water to fill the bottom. Steam until soft.
- Add potatoes, carrots, and all remaining ingredients to a blender and blend until smooth and creamy. There should be no chunks, so blend as long as you need until you achieve the desired texture.
- (Optional) Add in diced jalepeno or bell peppers with a teaspoon of chili powder and a teaspoon of cumin for a spicier cheese. And for sriracha lovers, try adding a few drops of sriracha sauce to the mix for an even spicier kick.