NACHO CHEESE!  

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Yes, I realize that is an absolutely childish joke, which lacks a certain panache or creativity… but it made you laugh didn’t it? Or maybe smirk at least? No? Well then, perhaps you and I just don’t get each other, which is ok too I suppose. Though I would appreciate a little snicker from time to time, it would really pad my ego.

Ok, now that I feel awkward and self conscious, can I promise I am not just here to make terrible jokes about Nacho Cheese? I have a motive…

While we were home over Christmas a friend of ours made Vegan Nacho Cheese (see what I did there, I brought real nacho cheese into this fiasco) which I had tried before, but it always seemed to be so lack luster, so NOT cheesy. I mean the idea was always there, it was a vaguely yellow, semi creamy substance, but the flavors were flat and the texture slightly off. Not this time my friends.Kate some how managed to make this decadent, creamy, dreamy, CHEESY nacho sauce, which was not only delicious but Vegan as well. Heaven? Perhaps.

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Of course I needed the recipe, but it was the holidays, and there were a million babies running around the house (oh yeah, the house we stayed in had 18+ people living in it… which included 4 people under the age of 3) so getting the ingredient list went by the way side.

Not to worry, I am a rather resourceful foodie, I gathered the basic concept. Armed with my vitamix and the knowledge of Vegan Mac N Cheese, I couldn’t go too wrong, right? Nacho Cheese, after all, is just Mac N Cheese sauce on a Mexican holiday.

-NACHO “CHEESE”-

What you will need:

1.5 cups Raw Cashews (I recommend soaking them if you don’t have a vitamix)

1 cup Water (add more as needed for consistency)

1/2 a Red Bell Pepper

2-3 tsp Yellow Mustard

1/4 tsp Sea Salt

1 tsp Cumin

1/4-1/2 tsp Cayenne Pepper

1/2 tsp Adobo Seasoning (or garlic powder)

Optional: If you would like a more Cheesy flavor add Nutritional Yeast Flakes (I didn’t because of a friend who can not have yeast), also a splash of your favorite hot sauce is always nice, I used 2 tsp Valentina.

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In your blender or Vitamix, place cashews, bell pepper, and water, puree until smooth, add more water if needed. Add in the rest of the ingredients and blend on high for another 15-20 seconds, until a creamy consistency is achieved. Taste. Add spices as needed.

Now, I am not a vegan, nor am I even a vegetarian (I rarely eat meat… then again, bacon is my kryptonite) however, dishes such as this make me believe that I could indeed become one. The texture is so smooth and creamy, the flavor, though not “cheese” some how tastes like cheese. It’s magic, that’s all there is to it.

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All you haters who think this is a hoax, should probably not knock it before you try it, that’s just poor form. Give it a go. Blend up a batch, dip in your favorite tortilla chip, slather on a breakfast burrito, drink it (Yes, its that good!) the options are endless. Oh, and you guys, it’s made from nuts, so you can thank me for keeping your bodies healthy as well as happy.

I realize this may be a little premature… but…you’re welcome.

xx

 

Posted
AuthorKelsey Melton
CategoriesRecipes