Easy Gooey Tangy Vegan Nacho Cheese
Attention all movie fans, you no longer have to watch a movie without cheesy nachos. This vegan nacho cheese dip not only tastes great on a movie night. Thanks to the combination of the right ingredients, you get a stretchy, creamy nacho cheese dip that is perfect for dipping tortilla chips for “loaded nachos” as a starter or snack.vegan | vegetarian | dairy-free | lactose-free | egg-free | sugar-free | healthy | gluten-free
Calories 151kcal
Equipment
Ingredients
- 6 oz or 1 cup 170 g diced Yukon Gold potatoes, peeled
- 1 medium-sized carrot
- 4 tablespoon tahini
- ¼ cup 35g cashews, raw and soaked
- ½ cup 120ml cooking water from the potatoes and carrots (full of starch perfect to get a creamy texture)
- 4 tablespoon nutritional yeast
- 1 tablespoon tapioca starch
- 1 teaspoon psyllium husk powder - opt
- 1 teaspoon sea salt
- 1 tablespoon miso paste white
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- A pinch of chipotle powder
- ⅛ teaspoon mustard powder
- ¾ teaspoon smoked paprika
- Half Lemon juiced
Garnish
- some green chiles
- Herbs
Instructions
- First of all, cut the potatoes and carrots into small pieces and boil them in sufficient water.
- Soak the cashews in hot water.
- Now take a ladle and add the potatoes and carrots, if they are soft, to a high speed blender and add the other ingredients.
- Now mix everything until you get a creamy consistency. I always remove the small lid in the middle of the high speed blender because we are using hot food in it.
- When the sauce is creamy just season the sauce to your own taste buds.
- If it isn't stretchy yet, cook the sauce a bit in a pot until stretchy.
Video
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 490mg | Fiber: 3g | Sugar: 2g