Vegan Nacho Cheese Recipe
This vegan nacho cheese is guaranteed to fool even the biggest cheese lover. The flavor, the consistency, even the color is everything people know and love from regular nacho cheese.
- 1 small chopped rustic potato
- 1 cup chopped carrots
- 1 small yellow onion sliced
- 3 cloves garlic, minced
- 1 cup soaked cashews soak for 4 hours or boil in water at high heat for 30 minutes
- 1/2 cup water
- 1/2 cup nutritional yeast
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 cup salsa I use the Trader Joes brand
In a saucepan, add the potatoes, carrots, onion and garlic and fill it up with water until covering the top of the veggies. Boil on medium heat for 20 minutes or until all veggies are soft. Once softened, strain the water out until you just have the vegetables
In a high-speed blender, add the softened vegetables, cashews, water, nutritional yeast, salsa and seasonings
Blend until you have a smooth, thick consistency.
Taste with a chip and enjoy 😉
This makes a lot of "cheese" so save it in a glass container and it will last for a week.
This cheese is great as a dip, on cheesy fries, and even altered to be a mac-n-cheese.