I never thought I’d live to the day when I could use the words “healthy” and “nacho cheese” in the same sentence, but look at me now! This recipe is seriously super delicious and ridiculously satisfying for someone like me who used to be addicted to cheese (not joking at all). And the best part is, it is way healthier and way less fatty than real or cashew-based nacho cheese. I am not the first person to create a vegan nacho cheese recipe, there are a lot of other recipes out there, this is just my take on it and personally my favourite way to make it. So I really hope that you try it and be sure to let me know if you do!
- 4 fairly small (or 2 large) potatoes (around 300g)
- 1 medium sized carrot
- 3 heaped tbsp Nutritional Yeast
- 4 tbsp soy milk (preferably unsweetened)
- 2 tbsp sunflower oil (or skip this to make it oil free)
- 1 tsp cayenne pepper (or chilli powder)
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 2-4 pickled jalapeno slices (depending how spicy you want it)
- 2 tbsp juice from the pickled Jalapeño jar
- 1/2 tsp salt
- A pinch of ground black pepper
- Optional: 1 tsp corn starch
Note: I personally use the Engevita Savoury Nutritional Yeast which is fortified with Vitamin B12 (very important!)
- Chop the potatoes and carrot into cubes and boil for 20-25 minutes until they are very soft.
- Transfer the boiled potatoes and carrot into a blender or food processor and add in the soy milk and sunflower oil, then blend together.
- Then add in the salt, ground black pepper, cayenne pepper, smoked paprika, garlic powder, onion powder, pickled Jalapeño slices and the juice from the Jalapeño jar. Blend the ingredients together until it becomes a gooey cheesy consistency. If you find that your consistency is too thick then add in some more soy milk, and if the consistency is too thin then you can add in 1 tsp of corn starch.
- Serve with nacho chips or on top of loaded nachos with beans, salsa, and guacamole.