Hands Off—That's Nacho Cheese!
Every time I have people over I serve some kind of cheese. And every time, there is a non-vegan that—usually while shoving the cheese into their face—exclaims how the cheese couldn’t possibly be vegan. THIS is one of those cheeses! I mean, who doesn’t like nacho cheese?? Monsters, that’s who.
One of the best parts about this cheese is that it doesn’t get all solidified and weird when it cools down like a lot of vegan cheeses do… or, let’s face it, like that weird fake ball park and movie theater “nacho” cheese does. Ga-ross. So of course this is amazing when warm but is also pretty good cold too. Like, right out of the fridge. Don’t judge.
Servings: enough for a whole party of people! (and it freezes well too!)
Time: 25 minutes
320–350 g peeled and chopped red or yellow potatoes
135 g peeled and quartered yellow onion
140 g peeled carrots, chopped into 2 inch pieces
1 cup non-dairy milk (I used Ripple Pea milk)
1 Tbs Kala Namak (you can use regular salt if you don’t have Kala Namak)
1 medium jalapeño, de-seeded and diced
1/2 cup nutritional yeast (nooch)
1/4 cup non-dairy butter
3 Tbs Sriracha
Fill a large pot with enough water to cover the potatoes by a couple of inches and bring to a boil. Boil for about 5 minutes. Add the carrots and boil for another 7 minutes. Add the onion and boil for 7 more minutes.
Drain the veggies and place into a high-speed blender with the milk, Kala Namak, butter, nutritional yeast, and butter. Blend until smooth; about 1 to 2 minutes.
Once you’ve gotten a smooth texture add the jalapeño and sriracha and blend again until thoroughly combined.
Thats it! You’re ready to go! Grab some chips and get to snacking :-) This is enough cheese sauce for at least 4 large dipping bowls of cheese. I just know that if you make this for a party you will get SO MANY compliments! I always do ;-)