Yesterday, I had a real hankering for nachos. But there is always one problem with having vegan nachos: the cheese. I have tried so many different varieties of vegan cheese sauces and meltable cheeses that I had almost given up on finding anything that I will truly love. Since I do not want to buy the vegan soy cheeses due to them containing soy and weird ingredients such as preservatives, I have always turned to recipes on homemade stuff instead.
I go through each recipe extremely critically and imagine what all the ingredients will taste like combined before I make up my mind. Yesterday, I found two recipes that I decided to fuse together and then added my own spin. The result was truly amazing, and even though it is not completely without salt or fat, I believe it will be okay to indulge in every once in a while.
Served with the rest of my nacho epicness. Recipe will be up soon!
What it will look like in the pot, except the lightning is incredibly bad and makes it look more like carrot purée…
This can easily be stored in the fridge and then reheated in a pot or in the microwave. I will enjoy the leftovers with some oven baked potato wedges later today.
Ingredients for a huge amount of cheese sauce:
1 cup steamed sweet potatoes
¼ cashew nuts, preferably soaked for a few hours
1 ½ tsp onion powder
2 ½ cups of water
¼ cup or more of lemon juice (or raw apple cider vinegar)
½ cup or more of nutritional yeast
1 tbsp paprika powder
½ tsp garlic powder (can be omitted)
¼ cup of corn starch, tapioca or any other kind of flour that will help everything thicken
1 tsp salt (or less)
A dash of turmeric
1 tsp of sambal oelek, sriracha sauce or any other hot sauce that you prefer
4 tbsp or less of chopped jalapeños
Nutritional yeast is what gives the sauce its cheesy flavor, and the lemon juice or apple cider vinegar provides with the cheesy “sourness” that I believe many “cheese” sauces out there lack.
Soak the cashews a few hours earlier that day and let them soak until you are ready to use them. I made everything without soaking, and it went just fine. I believe, however, the sauce will be a bit smoother if you do soak the nuts.
Peel and dice the sweet potatoes, I only needed one, and steam it until it is completely soft.
Add all the ingredients, besides the hot sauce and jalapeños, into a high speed blender and blend until completely smooth.
Pour the sauce into a sauce pan and heat and stir until the sauce reaches your desired thickness. Add in the hot sauce and jalapeños and stir. Let it heat some more.
Taste the sauce and add more of any ingredient if needed.
Pour the sauce over some nacho chips – preferably homemade ones – or any other kind of dish and enjoy!
Be happy and clean, stay fruity and green!
Vegan Nacho Cheese Sauce: http://vegan.crawford.cc/2011/11/17/vegan-nacho-cheese-sauce-2/
Vegan Nacho Cheese (Katherine Lawrence’s recipe): http://vegan.crawford.cc/2011/11/17/vegan-nacho-cheese-sauce-2/