Vegan Nacho Cheese. All the nostalgia and joy of nacho cheese without any of the dairy or the guilt! Serve with chips, drizzle over nachos, and enjoy!
Vegan Nacho Cheese
- 2 cups (300 grams) raw cashews
- 2 cups (450 grams) room temperature, filtered water
- 2/3 cup, plus 1/4 cup (65 grams) nutritional yeast
- 2 Tbsps(40 grams) tomato paste
- 1 Tbsp, plus 1 tsp (15 grams) onion powder
- 1 Tbsp, plus 1/2 tsp (24 grams) sea salt
- 2 tsp (8 grams) garlic powder
- 1 tsp smoked paprika
- 3/4 tsp chili powder
- 1/8 tsp chipotle powder
- Juice of 1 lemon
Directions:
- Place the cashews in a medium, heatproof bowl and cover them with boiling water. (The boiling water is not the same as the 2 cups of water listed in the list of ingredients; it is in addition to it.)
- Soak the cashews for 10-20 minutes.
- Drain the water off of the cashews and put the cashews in a blender. Add all the other ingredients and blend until completely smooth, about 1 minute.
- Taste the nacho cheese and add more salt if desired.
- You can warm the nacho cheese in a small saucepan over low heat, if desired. Be careful not to overheat the nacho cheese or it will clump. (If you want a thinner nacho cheese, add more water while you heat it.)
- Serve with chips, drizzle over nachos, and enjoy!
I love to pair this Vegan Nacho Cheese with a pineapple drink. Tepache de Pina, Pineapple Kombucha, or Pineapple Agua Fresca all go great with it.