When I first went vegan, I thought I was going to miss cheese, let alone nacho cheese that I could drizzle over my crisp tortilla chips or on my veggie dogs.
I agonized as I thought about the horror of buying nutritional yeast (at the time I did not know the greatness of the Nooch), the one thing that when I half-heartedly tried to be vegan years earlier I avoided buying because it was just weird. I, for lack of a better phrase, woman-ed up and went out and bought my first container of nutritional yeast and never looked back.
Nutritional yeast has a nutty cheesy like flavor. Although it does not taste exactly like cheese, it aids nondairy meals with the dairy flavor you might want, like sprinkling on top of spaghetti. The best thing about the cheesy smelling yeast flakes is that you get complete B vitamins in the fortified nutritional yeast. That means that you get all your b12 for the day. You know, since vegans are apparently deficient in b12…
So, starting out with this amazing nacho cheeze sauce, I wash and peeled two potatoes (golden are the best but russets work as well) and one carrot. Then, I roughly chop up the potato, carrot and one onion.
Next, add to a pot to boil until they are tender. Usually, I add them to my Instant Pot on manual for 5 minutes with a fast release.
After the root vegetables are soft, I add them to a blender with ¼ cup soaked cashews, 2 cloves of fresh garlic, 1 jalapeno(optional), 1 tsp salt, ½ cup nutritional yeast and ½ cup water. I added more water to get my desired consistency
Once the consistency is correct, there is are endless possibilities of add ins. Sometimes I like to add in smoked paprika for a smoky flavor. I also like to add in turmeric for its anti-cancer agents.
And that is it.
I enjoyed it with my taco bowls, but this is a very versatile dish. I also like it with chips (as in chips and queso), on top of my chili or on my veggie dogs. The possibilities for this sauce is endless.
One of my boyfriend’s favorite ways to eat it is by adding it to plain brown rice, which I must say, I approve.
Go vegan y’all!
- 2 medium potatoes, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 onion, any kind, peeled and chopped
- 2 cloves or 2 tbsp minced, garlic
- ¼ cup cashews, soaked
- 1 jalapeno, *optional
- 1 tsp salt
- ½ cup nutritional yeast
- ½ or more cup water
- Peel and chop potatoes, carrot and onion. Add to a pot and boil until tender. Or if using an instant pot put it on manual for 8 minutes.
- Once the potatoes, carrot and onion are finished place cashews in a blender with the root vegetables, garlic, jalapeno, salt, nutritional yeast, and water. Blend. Add in more water until desired consistency.