Everyone needs a solid, vegan nacho cheese recipe. The satisfying factor from this “cheese,” is unreal! I LOVE nachos, too much probably, this recipe does everything I’m looking for…plus more.
- 1 cup Yukon gold potatoes, diced – it’s ok to have more than one cup
- 1/4 cup carrots, diced
- 1/2 cup white onion, diced
- 3/4 cup water from boiling veggies
- 1 cup raw cashews
- 1/4 cup unsweetened plant milk – for this recipe I use almond or oat
- 1 cup nutritional yeast – or more depending on how cheesy you want it to taste.
- 2 tbsp chili powered – more or less depending on your spice sensitivity
- 2 tbsp taco seasoning – I have a big container of Kirkland’s taco seasoning, use whatever you’d like
- Juice of one small lemon, or about 2 tsp. This gives the tanginess we’re used to with cheese. If you don’t have lemon you can use white vinegar.
- 2 tsp salt
- 1 tbsp garlic powder – more or less depending on your preference
- Put the potatoes, carrots, onion and cashews in a pot then fill with water. Bring to a boil, then lower heat to a gentle boil for about 15- 20 minutes. You want the carrots and potatoes to be fork tender.
- Measure out the 3/4 of boiling veggie water once the veggies are tender. Then add to your high powered blender.
- Strain tender veggies and add to the blender.
- Add all other ingredients to blender. Blend on high until creamy.
- Grab some chips & get that nacho plate going!
- Enjoy 🙂
- If the sauce is too thick, keep adding in the non-dairy milk. Do this slowly and in small increments as it will loosen up really fast.
- If you’re looking for a heftier nacho sauce, go ahead and add more cashews, this is where you’re going to get the “body” of the sauce.
- Looking for more spice??? Throw some fresh jalapeños into the blender with all ingredients.