As a vegan, watching your friends dig into a big pile of nachos slathered in cheese can be quite painful. There's just something about warm gooey cheese slathered on a crunchy chip that makes people drool.
I'm here to rescue you from any nacho cheese envy you may have. This nacho cheese is not made from anything weird, no cashews, no cauliflower. It's melted, it's gooey, it's warm - it's perfect!
Go grab yourself a bag of your favorite nacho chips because it's about to get cheesy in here!
Ingredients:
2 Medium Potatoes
3 Large Carrots
1/2 Cup Nutritional Yeast
1/3 Cup Water
1/2 Cup Olive Oil
1 TBSP Lemon Juice
1 tsp Salt
1 Can Diced Jalapeno Peppers (4 oz)
Small Jar of Salsa (Optional: if you like chunky nacho cheese)
Process:
Peel and chop potatoes and carrots. The smaller the pieces, the quicker they'll cook. Try to chop everything the same size so you get an even cooking time. Cover in water and cook on the stove top until very tender. Drain water. Place everything except the jalapenos in a blender and blend away. Right away you should see the golden yellow of the cheese. Blend until smooth and pour into a dish. Add the jalapeno peppers and stir in with a spoon. If you want your cheese chunky, mix in the salsa. Now go grab those chips and get to dipping! Warm, gooey, cheese ready for your nacho enjoyment!
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