Flavorful Vegan Nacho Cheese
Flavorful Vegan Nacho Cheese

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, flavorful vegan nacho cheese. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over nachos! This vegan nacho cheese is seriously tasty. My mother's non-vegan partner went nuts for this stuff when he happened to be visiting at the same time as we. I have another Nacho Cheese Sauce recipe using chickpea flour which is also nut-free.

Flavorful Vegan Nacho Cheese is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Flavorful Vegan Nacho Cheese is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have flavorful vegan nacho cheese using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Flavorful Vegan Nacho Cheese:
  1. Make ready 2 Yukon gold potatoes, diced
  2. Take 2 whole carrots, chopped
  3. Get 1 yellow onion, halved and sliced
  4. Get 2 cloves garlic, chopped
  5. Get canola oil, enough to saute plus some
  6. Make ready unsweetened almond milk, enough to float veggies in blender
  7. Prepare 1/4 c. nutritional yeast
  8. Prepare juice of 1 lemon
  9. Take 2 tbsp salt
  10. Take generous dash of cayenne

Blended with nutritional yeast and spices, you get a super flavorful cheese that is perfect on. Serve nacho cheese sauce with chips, or even drizzle on steamed broccoli or baked potatoes! My family really enjoyed with chips and are about to have with your enchilada recipe. How very exciting to have this recipe now in my plant based tool box!

Instructions to make Flavorful Vegan Nacho Cheese:
  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.

My family really enjoyed with chips and are about to have with your enchilada recipe. How very exciting to have this recipe now in my plant based tool box! You will absolutely love this vegan nacho cheese! It's super creamy, rich, and slightly spicy. And it's just bursting with flavor!

So that is going to wrap it up with this exceptional food flavorful vegan nacho cheese recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!