Vegan Nacho Cheese (Nut Free)

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The time has come to bring up a very important topic on my blog… CHEESE!

Anyone who knows me knows that I am a fiend for cheese and I have very high standards. Unfortunately, dairy-free cheeses do not have the best reputation because they either taste terrible, do not melt or have funky textures. Although I have not ventured into creating my own solid cheeses yet, I have experimented with nacho-style cheese and I think I am on to something.

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To make matters even better, this recipe has no soaking of cashews involved. The consistency is perfect to pour all over your favorite mexi bowl, chips, tacos or even in a crunch wrap.

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Vegan Nacho Cheese (DF + NF)

Serves 4

INGREDIENTS

  • 1 large russet potato, diced
  • 1 whole carrot, diced (or 1/2 cup)
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1 tsp salt
  • dash of turmeric
  • 1/4 cup water
  • 2 tbsp+ 2 tsp olive oil

DIRECTIONS

  1. Add diced carrots and potatoes to boiling water. Boil for about 15-20 minutes, or until soft.
  2. Drain. Let cool for a few minutes while adding the rest of the listed ingredients to a high-speed blender. Then add potatoes and carrots. Blend until smooth.
  3. Add to your favorite recipe or use as a chip dip! You can keep this cheese in the fridge for 5-7 days in an airtight container.

 

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Happy cooking,

Sherise Rae

One thought on “Vegan Nacho Cheese (Nut Free)

  1. Your telling me you made that deliciously looking cheese with potatoes and carrots? MIND BLOWN!!!!!!! Can not wait to experiment!

    Like

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