Seriously, even when I was omni I thought the stuff was disgusting and I wouldn’t go near it in a million years. I was right not to; even discounting the dairy (ick) the average shop bought nacho cheese is full of all sorts of additives and stuff that doesn’t even sound like food. Just nasty.
Since I’ve been vegan though, I’ve tried all sorts of nacho cheese goodness and let me tell you, the plant-based cheeses are a massive improvement. You’ll find recipes all over Pinterest and YouTube for vegan versions of this tasty sauce and although I’ve tested lots, I think my version is the ultimate.
It’s a little bit spicy, a little bit tangy and combines so many good things like potatoes (yes potatoes!), cashews, nutritional yeast, its bound to tingle your tastebuds.
The very best thing about my recipe is how versatile it is; it can be eaten on its own with some tortilla chips, used for some truly epic nachos, or made into some mega delicious mac n cheese (recipes coming soon).
Trust me, all in all, it’s good stuff and you’ll definitely want to try it. Blenders at the ready!
Nacho cheese ingredients:
- 1 cup of potatoes, peeled and cubed
- 1/2 cup of carrots, diced
- 1/4 cup of soaked cashews (soak in cold water for at least 4 hours)
- Up to 1 cup of dairy-free milk or water (use more or less depending on how thick you like the sauce)
- 2 tbsp lemon juice or 1 tbsp each of lemon juice and apple cider vinegar
- 1 tbsp tomato puree
- 1/2 tsp chipotle flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 heaped tbsps nutritional yeast
- 1 tsp corn flour
- Sea salt to taste
How to make it:
Cook your prepared carrots and potatoes in boiling water for 10 minutes.
Meanwhile, get your wet ingredients ready and measure out your spices
When the carrots and potatoes have cooked throw them in your blender.
Throw in all of your wet and dry ingredients into the blender. Clamp on a lid and start your blender, cover with a tea towel first if your lid doesn’t fit too tightly, remember the contents will be hot! Keep going until everything is smooth. In my Vitamix, this takes about 20-30 seconds, but may take just a touch longer in another blender or food processor.
You should now have a hot, smooth nacho cheese sauce ready to dip!
If you decide you don’t want to eat your sauce just yet, it will keep just fine in the fridge for a few days, just microwave before eating.
Phew, that’s my first recipe done! I’d love to know what you think, would you try a vegan nacho cheese recipe?
SHARON | THAT STARGAZY VEGAN