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 and 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, enchiladas, mac & cheese to 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!
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What You Need:
- 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 Tbs lemon juice, (fresher is better)
- 2 tsp 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 to steam until soft.
- Add potatoes, carrots, and all remaining ingredients into 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 tsp of chili powder and a tsp of cumin for a spicier cheese. And for siracha lovers, try adding a few drops of siracha sauce to the mix for an even spicier kick.