Description
This vegan nacho cheese is made from healthy plant-based ingredients yet satisfies any cheesy comfort food craving! Have this oil-free, gluten-free vegan cheese ready in just 30 minutes and serve with your favorite tacos, burritos, nachos, tortilla chips and more.
Ingredients
- 2 cups peeled and chopped Yukon gold potatoes
- 1 cup peeled and chopped carrots
- 1/2 cup raw cashews
- 4 cups water (for boiling)
- 1 cup unsweetened almond milk (or non-dairy milk of choice)
- 1/2 cup nutritional yeast
- 1/4 cup pickled jalapeños with juice
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper to taste, if desired
Instructions
- To a medium pot, add the potatoes, carrots, and cashews and cover with water. Heat over medium until boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
- Add the remaining ingredients into the blender and blend until completely smooth.
- Adjust seasonings to taste and add the additional juice from the jar of jalapeños as desired.
Notes
This recipe is adapted from our Chipotle Cheddar Cheese Sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
