Not-cho (nacho) Cheese (v)

Not-cho (nacho) Cheese (v)

Indulge in this plant-based nacho cheese packed with vegetables, bold flavors and a creamy texture, making it the perfect topping for all your favorite dishes. Enjoy the cheesy goodness guilt-free and elevate your snacking game today!

Vegan Nacho Cheese (v)

🍴servings: 8 🕔 prep: 25 min. 👩🏻‍🍳cook: 15 mins

Ingredients:

• 1 cup raw cashews, soaked in water for at least 4 hours

• 1 cup peeled and diced potatoes

• 1/4 cup peeled and diced carrots

• 1 tablespoon of nutritional yeast (or you can omit this)

• 1/4 cup vegetable broth

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1/8 teaspoon cayenne pepper (omit for no spice)

• 1 clove of raw garlic

• 1/3 cup of your favorite salsa

Tools:

• Saucepan

• Mixer or food processor

Instructions:

1. Prepare Cashews:

   • Drain the soaked cashews and add them to a blender.

2. Cook Potatoes and Carrots:

   • In a medium saucepan, bring water to a boil.

   • Cook the diced potatoes and carrots until soft, about 10-15 minutes.

3. Blend Ingredients:

   • Once the potatoes and carrots are cooked, transfer them to the blender with the cashews.

   • Add the nutritional yeast, vegetable broth, lemon juice, salt, cayenne pepper, garlic clove and salsa.

4. Blend Until Smooth:

   • Blend all the ingredients until smooth and creamy.

   • Scrape down the sides as needed to ensure everything is well combined.

5. Adjust Consistency:

   • If the mixture is too thick, add water, a tablespoon at a time, until reaching the desired consistency.

6. Season to Taste:

   • Taste the not-cho (nacho) cheese sauce and adjust the seasoning as needed..

7. Serving:

   • Serve the vegan nacho cheese warm over nachos, tacos, burritos, or any dish of your choice. I like to use it on pasta to make a delicious macaroni and cheese.

Enjoy your dairy-free and delicious vegan nacho cheese!