© 2019 Jacqui Nightscales

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The cheesiest Vegan Nacho Cheese

October 9, 2018

One of the most difficult things for people to give up when changing to a vegan diet, is cheese. Don't worry, we have you covered. My friend Lily Gallo and I spent the day cooking yesterday so that she could share her version of Vegan Nacho Cheese with us. I honestly couldn't believe how yummy it was when I tasted it. It will be my go to recipe now for lasagnes, nachos and any cheesy saucy dish. 

This recipes yields about 450ml of sauce. It's possible to make a huge batch and can them to keep them fresh for months in the fridge. A full blog post on canning will be coming soon. 

Vegan Nacho Cheese: 

 

1 large carrot

2 cups potato

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cup almond milk

1/2 fresh lemon or 3tsp lemon juice

1/2 tsp smoked paprika (or regular paprika)

1/2 tsp salt

4T olive oil

5T nutritional yeast

*** Optional - 5T Tapioca flour for gooey stretchy cheese

 

Method: 

 

Peel and chop carrot and potato and boil on the stove until really soft. In the meantime, mix all other ingredients in the blender, except the tapioca flour. Once the carrot and potato are ready, drain and add them to the blender. Blend until smooth. The sauce is now ready to serve, and delicious as is. If you would like a thick, gooey consistency, transfer the sauce to a saucepan and add the Tapioca Flour. Stir until the desired thickness is achieved. 

 

Enjoy! Thanks so much Lily! The videos are on my IGTV channel on my instagram. You can find me here @foodstories_dubai

 

To our health and happiness,

 

Jacqui xx

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