Vegan Nacho Cheese Food

VEGAN NACHO CHEESE

Steps:

• Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
• Heat over low heat until warm, about 5 minutes.

VEGAN NACHO CHEESE

Steps:

• In a small bowl, place the cashews. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
• In a small saucepan, place the diced potatoes and carrots. Cover the vegetables with water and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes, depending on the size of the pieces.
• Drain the cashews and vegetables. Place the drained cashews, potato, and carrot in the container of a food processor or high-powered blender.
• Add the drained green chilies, non-dairy milk, oil, lime juice, and spices; blend on high, stopping to scrape down the sides of the bowl/blender, as needed. Process until the sauce is uniformly smooth. Add additional non-dairy milk, if desired, to achieve your desired consistency. Keep it thick for dipping, or make it thinner for drizzling.
• Store leftovers in a covered container in the refrigerator for up to 5 days. Stir again before serving.

VEGAN NACHO CHEESE

Steps:

• Add raw cashews, lemon juice, nutritional yeast, onion powder, garlic powder, dijon mustard, smoked paprika, turmeric and sliced pickled jalapeños to the blender jug.
• Add vegetable stock and blend until very smooth.
• Transfer to a saucepan and heat, whisking regularly until hot (don't let it boil). It will thicken while it heats. If you think it's getting too thick, add in a little water (be careful as if it gets too thin that is harder to fix than if it's too thick) and whisk it in until it's the right consistency.
• Serve as a dip for tortilla chips or pour over a plate of fully loaded nachos.

NACHO CHEESE

Steps:

• Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You'll need a Vitamix or Blendtec. I've made it in a Magic Bullet in a half batch and it also worked well.
• Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.

VEGAN NACHO CHEESE

Steps:

• In a small pot bring several cups of water to a boil.
• Add potatoes, carrots, and onions to boil for 10 minutes or until tender.
• Place boiled ingredients into a blender with 3/4 cup of boiled water (preferably same water as just used).
• Add all other ingredients and blend until smooth.
• Enjoy with chips or place in pasta to make macaroni & cheese!

BEST VEGAN NACHO CHEESE SAUCE

Steps:

• Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
• Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
• Pour the blended mixture into a saucepan and add the remaining water.
• Heat the mixture in a saucepan for about 20 minutes.
• Stir continually to prevent it from burning.
• Add water to desired consistency (optional).
• Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!