Flavorful Vegan Nacho Cheese
Flavorful Vegan Nacho Cheese

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, flavorful vegan nacho cheese. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Flavorful Vegan Nacho Cheese is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Flavorful Vegan Nacho Cheese is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook flavorful vegan nacho cheese using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Flavorful Vegan Nacho Cheese:
  1. Get 2 Yukon gold potatoes, diced
  2. Make ready 2 whole carrots, chopped
  3. Make ready 1 yellow onion, halved and sliced
  4. Take 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. Get juice of 1 lemon
  9. Get 2 tbsp salt
  10. Prepare generous dash of cayenne

It's a real crowd-pleaser and it's pretty easy to make at the same time. 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!

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.

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! The flavor of this vegan nacho cheese is undeniably cheese-like, thanks to a simple cashew base, plus a few delightful add-ins. 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 that’s going to wrap this up for this special food flavorful vegan nacho cheese recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!