The Best Vegan Nacho Cheese

Think Vegan’s Can’t Do Nachos? Think Again!

With the advent of Beyond Beef and several other ingredients, a great plate of nachos on game day is NOT beyond reach for vegans! Most chips are already vegan friendly. Add to that your favorite veggies and you’re almost there! Read on for the pièce de résistance recipe for vegan nacho cheese!

Shopping List:

• 1 Cup Diced White Potatoes (I recommend Yukon Gold)

• 1/4 Cup Diced Carrots

• 1/4 Cup Diced Onion

• 1/2 Cup Raw Cashews (Raw, Unsalted)

• 4 Tbsp Nutritional Yeast

• 1 Tbsp Lemon Juice

• 1 Tsp Salt

• 1/3 Cup Pickled Jalapeños

• 1 Tsp Smoked Paprika

• Cayenne Pepper (to taste)

• Food Processor

• High-Speed Blender (I use a VitaMix)

Instructions:

1. In a medium pot, bring 3 Cups of water to a boil. Place diced potatoes, diced carrots, and diced onion in the pot. Cook until vegetables are tender, about 15 minutes.

2. When vegetables are tender, drain (**except for 1 Cup of the broth) and place them in the blender. USE the 1 Cup of the broth to add to the blender. Add all other ingredients at this time to the blender.

3. If you don’t have a very high powered blender, then soak the cashews in warm water for 30 minutes, If you have a very high powered blender, like a VitaMix, there’s no need to soak your cashews for 30 minutes

4. Blend until creamy and hot

5. Best served hot! Refrigerator life is about 1 week