Recipe: Tasty Flavorful Vegan Nacho Cheese

Flavorful Vegan Nacho Cheese. Vegan nacho cheese is easy, zesty, creamy, and flavorful! Enjoy it as a healthy dip, dressing, spread, or sauce. Before I became vegan, I loved nacho cheese!

It's a real crowd-pleaser and it's pretty easy to make at the same time! The flavor of this vegan nacho cheese is undeniably cheese-like, thanks to a simple cashew base, plus a few delightful add-ins. This nacho cheese sauce lacks absolutely nothing when it comes to the taste experience!! You can have Flavorful Vegan Nacho Cheese using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Flavorful Vegan Nacho Cheese

1. It's 2 of Yukon gold potatoes, diced.
2. It's 2 of whole carrots, chopped.
3. You need 1 of yellow onion, halved and sliced.
4. Prepare 2 cloves of garlic, chopped.
5. You need of canola oil, enough to saute plus some.
6. Prepare of unsweetened almond milk, enough to float veggies in blender.
7. You need 1/4 c. of nutritional yeast.
8. You need of juice of 1 lemon.
9. It's 2 tbsp of salt.
10. You need of generous dash of cayenne.

It is one of the easiest-to-make vegan cheese options out there. Before going vegan, chips and salsa and chips and nacho cheese were my go-tos for parties, late night snacks, and more. Obviously chips and salsa is still a go, but man oh man I missed nacho cheese. Thus, vegan nacho cheese was a must make creation.

Flavorful Vegan Nacho Cheese step by step

1. Put water on to boil. Cut potatoes and carrots. On a separate board, cut onions and garlic..
2. Heat canola oil in pan on low heat. Add potatoes and carrots to boiling water, and onions and garlic to pan..
3. Boil/saute for apprx. 10-15 minutes (variations in stoves will determine proper cooking time). Carrots should be soft and onions should brown on edges..
4. Add almond milk into blender, covering blade. Add boiled veggies to blender. Fill blender with almond milk until almost covering veggies..
5. Add onions and garlic to blender (include oil if desired). Fill blender with oil to cover onions..
6. Add lemon juice, nutritional yeast, salt and cayenne to blender. Gradually increase blend speed to highest speed, removing cap if necessary (whipped heat will create pressure, this should not be attempted in a bullet blender). Blend apprx 1-2 minutes depending on blender capabilities. Product should be smooth with only trace specks of cayenne visible..

However, I had tried making with potatoes and carrots. I had tried making with raw cashews. Believe it or not, boiled potatoes and carrots give this vegan cheese it's creamy and smooth texture - and bright color! Blended with nutritional yeast and spices, you get a super flavorful cheese that is perfect on top of enchiladas, with tortilla chips or nachos, and in vegan quesadillas!. If you're newly vegan and desperately miss cheese (I hear you, cheese was tough for me to give up.