Vegan Nacho Cheese
I was talking to one of my students who follows my blog and he suggested I post some recipes that would work for a Super Bowl watch party, so here we go!
This Vegan Nacho Cheese recipe comes to us from Doug McNish's book "The Classics Veganized," which has become a wealth of delicious ideas in our family!
The Nacho Cheese can work for many different applications, but for this first venture, I am just serving it with plain tortilla chips. See what you think of this low-fat, high nutrient alternative to high-fat cheese dip.
1 cup peeled and cubed butternut squash
1 cup raw cashews
1/2 cup roughly chopped white onion
1/2 cup roughly chopped carrots
1/2 cup chopped russet potatoes
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp sea salt
1 1/2 tsp arrowroot starch (I didn't have this, so I subbed in cornstarch)
1 1/2 tsp tomato paste
3 cloves garlic
1 1/2 cups nutritional yeast
1/4 cup coconut oil
Combine butternut squash, cashews, onion, carrots, potato, lemon juice, apple cider vinegar, salt, arrowroot (or cornstarch), tomato paste and garlic in a medium pot.
Cover with water, so that veggies are covered by 1-2 inches of water.
Bring to a boil, with a cover on the pot. Remove the lid and reduce heat so that the mixture may simmer. Simmer for about 20 min, or until veggies are softened. Reserve the cooking liquid.
Transfer the cooked veggies to a blender, with half of the reserved cooking liquid. Add the coconut oil and nutritional yeast and blend well. If you need to add liquid to make the consistency smooth and creamy, do so!
Serve with tortilla chips, or place in an airtight container in the fridge! Enjoy!
Simplicity rating: ⭐ ⭐ ⭐ ⭐ Pretty easy! Cook the veggies and blend them up!
Vegan rating: ⭐ ⭐ ⭐ ⭐ Quite a nice dip for chips - would also be good with veggies!
Kid rating: ⭐ ⭐ ⭐ ⭐ "Pretty good."