As an American, German, Mexican living in a town that borders Mexico I can say I have had my share of authentic nachos. Great nachos must have great cheese and jalapenos. As much as I love my nachos I had to come up with a recipe that recreated a favorite dish. Why? Well I have tried to eat a little healthier to avoid a heart attack. I have tried to consume more organic plant based foods and limit my animal consumption to a few times in a quarter. This has been a challenge because I tend to crave cheese nachos con jalapenos, especially when I go to the movies. So, I searched the wonderful world of the internet to try to find a recipe and found several that had too many ingredients that I never heard of. I found some that I liked but were never right or spiced to my liking. So, I developed my own vegan nacho cheese that doesn’t have flour or other major dry baking ingredients like baking powder or corn starch. My vegan nacho cheese is creamy and drips down like a Velveeta cheese sauce, but it is plant based. I tested the recipe a few times and had epic flops, the first time I added too much lemon juice, and the second time I added too much salt, but the final version is just right. Viva el queso!
Vegan Nacho Cheese
Printable Version
Yield: Serves 4-6 Total Time: 30-45 minutes
Ingredients:
-8 Organic Buttermilk Potatoes
-5 Organic Carrots
-1/2 Cup of Nutritional Yeast
-1/3 Cup of Water
-1/3 Cup of Olive Oil
-1-2 Tablespoons of Organic Lemon
Juice
-2 Teaspoons of Kosher Salt
-2 Teaspoons of Chipotle Powder
-1 Teaspoon of Cayenne Pepper
-2 Teaspoons of Cumin Powder
-2 Teaspoons of Onion Powder
-2 Teaspoons Garlic Powder
Equipment Needed:
-Blender
-Cutting Board
-Knife
-Juicer
-Measuring Spoon
-Large Glass Bowl/Glass Jar for Storing
-Boiling Pot
-Peeler
Prep:
– Rinse the organic buttermilk potatoes and organic carrots
– Get a cutting board, peeler, knife
– Peel the organic buttermilk potatoes and organic carrots
– Chop the organic buttermilk potatoes in quarters and set aside
– Slice the organic carrots in rounds horizontally and set aside
– Juice 1 lemon
Directions:
– Get a boiling pan filled with 6-8 cups of water and put it on the stove and turn the
gas/electric knob to a high setting
– Combine the chopped organic buttermilk potatoes and sliced carrots into the pot
and boil
– Once the organic buttermilk potatoes and sliced carrots are boiled and tender then
transfer into a blender
– Pour a 1/2 Cup of Nutritional Yeast and a 1/3 Cup of Water into the blender
– Pour the remaining ingredients into the blender
– Turn the blender on to a low setting and gradually increase the blender speed to a
high setting until everything is mixed to a nice creamy, velvety finish
*****Adjust the spices to your liking. *****