Flavorful Vegan Nacho Cheese
Flavorful Vegan Nacho Cheese

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, flavorful vegan nacho cheese. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

In this recipe we'll be using butternut squash, as it gives a rich deep flavor that can carry, but does not overwhelm the other ingredients. Butternut squash is also a great option because it contains less fat than nuts and less carbs than sweet potatoes. Which only really means one thing: you're allowed to eat more! Because believe me, this vegan nacho cheese sauce is highly addictive.

Flavorful Vegan Nacho Cheese is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Flavorful Vegan Nacho Cheese is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have flavorful vegan nacho cheese using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Flavorful Vegan Nacho Cheese:
  1. Get 2 Yukon gold potatoes, diced
  2. Prepare 2 whole carrots, chopped
  3. Prepare 1 yellow onion, halved and sliced
  4. Make ready 2 cloves garlic, chopped
  5. Take canola oil, enough to saute plus some
  6. Take unsweetened almond milk, enough to float veggies in blender
  7. Prepare 1/4 c. nutritional yeast
  8. Make ready juice of 1 lemon
  9. Get 2 tbsp salt
  10. Prepare generous dash of cayenne

This vegan nacho cheese is zesty, creamy, and incredibly tasty! Enjoy it as a dip, dressing, spread, or sauce for nearly any appetizer and meal. Try it with homemade nachos, french fries, roasted vegetables, tacos, or veggie burgers! This vegan nacho cheese is seriously tasty.

Instructions to make Flavorful Vegan Nacho Cheese:
  1. Put water on to boil. Cut potatoes and carrots. On a separate board, cut onions and garlic.
  2. Heat canola oil in pan on low heat. Add potatoes and carrots to boiling water, and onions and garlic to pan.
  3. Boil/saute for apprx. 10-15 minutes (variations in stoves will determine proper cooking time). Carrots should be soft and onions should brown on edges.
  4. Add almond milk into blender, covering blade. Add boiled veggies to blender. Fill blender with almond milk until almost covering veggies.
  5. Add onions and garlic to blender (include oil if desired). Fill blender with oil to cover onions.
  6. Add lemon juice, nutritional yeast, salt and cayenne to blender. Gradually increase blend speed to highest speed, removing cap if necessary (whipped heat will create pressure, this should not be attempted in a bullet blender). Blend apprx 1-2 minutes depending on blender capabilities. Product should be smooth with only trace specks of cayenne visible.

Try it with homemade nachos, french fries, roasted vegetables, tacos, or veggie burgers! This vegan nacho cheese is seriously tasty. My mother's non-vegan partner went nuts for this stuff when he happened to be visiting at the same time as we were testing this recipe. So for anyone thinking this vegan cheese thing is only for vegans, think again. The flavor of this vegan nacho cheese is undeniably cheese-like, thanks to a simple cashew base, plus a few delightful add-ins.

So that’s going to wrap this up with this special food flavorful vegan nacho cheese recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!