Vegan Nacho Cheese
Creamy, cheesy, and totally addictive – this vegan nacho cheese is the ultimate plant-based party food. Get ready for a flavour explosion that'll have you ditching the dairy for good!
Equipment
- 1 Whisk
Ingredients
- 1/2 cup cashews
- 1 cup plant milk
- 1/2 cup Nutritional Yeast
- 1/2 tbsp miso
- 1 tsp lactic acid
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tbsp tapioca starch
- 1 tsp Dijon mustard
Instructions
- Soak cashews: Cover cashews with boiling water in a bowl. Soak for at least 10 minutes. Drain.
- Blend: Combine soaked cashews, plant milk with the spices and flavourings in a high-powered blender. Blend until very smooth.
- Thicken: Pour mixture into a saucepan over low heat. Whisk constantly until thickened and stretchy.
- Serve: Adjust seasonings to taste. Serve warm with nachos, veggies, etc.
Notes
- Soaking cashews softens them for the creamiest sauce.
- Use your favourite unsweetened plant milk.
- If you don’t have lactic acid use lemon juice or vinegar.
Nutrition
Calories: 172kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 724mg | Potassium: 301mg | Fiber: 3g | Sugar: 6g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
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