Vegan Nacho "Cheese"
Nacho Cheese is a staple in our household. @blackcalivegan and I seriously make deals to get dibs on the last bit of cheese. “I’ll take out the trash for 3 weeks if you let me have it.” or “Well, I’ll buy the groceries and make a new batch tomorrow if you let me have it.” Yes, that’s just how serious it is. 👊🏾 I often make it for parties and potlucks at work. Most of our friends, family and coworkers do not know it is 100% vegan.
The last time I took it to a potluck, one of my coworkers took a look at my cheese and then the thick neon yellow Costco cheese warming in the pot next to it. He leaned over and whispered, "Can I have some of the cheese you brought because this Costco version doesn't look normal. I do not think cheese is supposed to glow." 😂 Moral of the story is, for those of you who want to judge vegan cheese and refer to it as "fake cheese", look at the ingredients listed on the back of the cheese you buy from stores. Then tell me whose cheese is "fake."
2 cups cashews (soaked in water overnight)
1/2 cup nutritional yeast
2 to 2 1/2 cups water (depending on the consistency you want)*
1/2 tsp paprika
1 heaping tsp onion powder
1 heaping tsp garlic powder
3 tsp Himalayan sea salt
8 oz diced green chilis (mild)
1 tbsp lemon juice
*Start with 2 cups of water and slowly add more for a thinner consistency.
Add everything to a high powdered blender and blend for 3 to 5 minutes. This “cheese” thickens when warmed in a small pot over the stove. 😋 Leftovers can be stored in an airtight container in the freezer. When it's time to reheat, let it thaw overnight in the refrigerator or heated over low heat in a pot on the stove. Keep a close eye on it, it burns quickly