What are nachos without the right kinda nacho cheese!?
This vegan nacho cheese is made from potatoes, carrots and celery (yes, celery) cooked in stock and blended til smooth. Perfect for topping on nachos and easy to freeze for later.
Season with more cayenne or chilli depending on just how how you like it!
- 2 cups potatoes diced
- 1 cups carrots diced
- 1/2 cup celery diced
- 1/3 cup almond milk
- 2 cups broth or vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/2 Lemon juiced
- 1/2 cup nutritional yeast flakes
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon dried italian herbs
Boil vegetables in stock until soft (about 5-8 minutes).
Blend vegetables together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. (powerful blender like Vitamix is best)
Drain the vegetables from the pot, retaining half a cup of boiled broth
Blend vegetables along with the rest of the ingredients on high. You need this to get as smooth as possible to get that thick, cheesy texture.