No, the title of this post is not a mistake: You CAN load up your nachos with gobs of ooey-gooeyness and NOT stress about what you’re eating. What is this orange slime that I poured all over my nachos? What is it made out of? How is it that orange? How much salt is in this? Those days are done.
I have concocted a number of formulas for vegan alternatives that are just as satisfying as dairy: creamy pasta sauce, mousse, frosting, whipped cream, etc. I have never, however, claimed that they are the same; vegan cheese just isn’t cheese. Period. What matters to me is that my vegan rendition is delicious, nutritious, and an adequate—if not superior—substitute for the real deal.
Today, I’m walking you through a vegan nacho cheese that is seriously going to blow your mind. The color is the same, the texture is the same, and the flavor is on point, as spicy as you’d like to make it. The best part? No guilt: This cheese sauce is potato-based. Who knew “nacho cheese” could be healthy?! (Remember, when not slathered with greasy, cholesterol-laden dairy products, potatoes—even white—are an extremely healthy source of fiber and vitamin C.)
Many of my formula ideas come from Instagram. I follow some amazing vegan bloggers that post a wide variety of sweet and savory drool-worthy pictures and recipes. Every time I’ve seen nacho cheese come up, I’ve scrolled past. There’s no way it’s anything like nacho cheese, I thought. I finally decided to match a batch and I was dead wrong. (Big thanks to @bestofvegan and @silviaryan for the inspiration!)
Travis is always skeptical when I create a formula that is meant to replace a perfectly palatable animal-based version. He figures, why not just eat real cheese if that’s what you’re craving, but at the same time, realizes that doing so is not the most sensible choice for the body. Thus, he keeps an open mind. I can say with confidence that Travis’s perspective on nacho cheese is now forever changed – he said that all my vegan rendition needed was a pinch of salt and it was legit. He can be quite critical (in a helpful way), so if he approved, it’s gotta be good.
Some tips: The type of potato/carrot you use will certainly influence the flavor and color of your nacho cheese. Point being, I wouldn’t use purple. 🙂 The sweetness from either a yam, sweet potato, or carrot balances out the spices…or extreme spiciness if you like it hot. I have only made this cheese with a russet and carrot combo and the sauce was not at all sweet. It would certainly be a bit sweeter with a sweet potato or yam, but even then, I don’t foresee this sauce tasting even close to dessert-like. Finally, you can easily transform this into a queso dip by adding fresh diced tomatoes and peppers.
I promise that you won’t be disappointed with this formula. Pour this nacho cheese over organic, all-natural, low-sodium chips or layer in a burrito bowl and dig in. Enjoy!
FORMULA BASE: NACHO CHEESE
- 1 medium potato (or the equivalent in fingerlings or another small potato variety) OR 1 large sweet potato or yam –> I’m using 1 russet.
- 1 large carrot (if you’re NOT using sweet potato/yam) –> I’m using it.
- 1 cup unsweetened, unflavored plant milk –> I’m using almond.
- ½ cup raw cashews
- ¼ cup nutritional yeast
- 1 tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and Cayenne pepper or hot sauce to taste –> I’m using about ½ tsp pink Himalayan sea salt and a dash of cayenne pepper.
Put your cashews in water and soak for at least four hours (I usually do overnight).
Peel your potato(es) and carrot, if using. Cook using the method of your choice (steam, boil, bake, etc.).
Drain and rinse your cashews. Place in a blender with cooked potato(es) and carrot (if using) and all remaining ingredients. If necessary, add more milk until you’ve reach the desired consistency, keeping in mind that you then may need to adjust your seasonings to prevent the sauce from becoming bland.
Use immediately or store in the fridge (does keep well!). May require more milk when reheating.