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Irresistibly Creamy Vegan Nacho Cheese

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A creamy and delicious vegan alternative to traditional nacho cheese, made with wholesome ingredients.

Ingredients

Scale
  • 2 cups peeled and chopped Yukon gold potatoes
  • 1 cup peeled and chopped carrots
  • 1/2 cup raw cashews
  • 4 cups water (for boiling)
  • 1 cup unsweetened almond milk (or non-dairy milk of choice)
  • 1/2 cup nutritional yeast
  • 1/4 cup pickled jalapeños with juice
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste

Instructions

  1. To a medium pot, add the peeled and chopped Yukon gold potatoes, chopped carrots, and raw cashews. Cover with 4 cups of water and heat over medium until boiling.
  2. Once boiling, reduce the heat to simmer and cook for about 20 minutes, or until the vegetables are fork-tender.
  3. Drain the cooked veggies and cashews, and transfer them to a high-speed blender.
  4. Add the remaining ingredients: unsweetened almond milk, nutritional yeast, pickled jalapeños with juice, lemon juice, salt, garlic powder, onion powder, and any additional black pepper if using.
  5. Blend until completely smooth, which should take about 30-60 seconds on high speed. Taste and adjust seasonings.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently to restore creaminess.

Nutrition

Find it online: https://us.recipesfood.org/vegan-nacho-cheese/

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