Recipe - Vegan nacho cheese
Jun 30, 2021
1 cup cashews
1 TBSP lemon juice, freshly squeezed
¼ cup nutritional yeast
1 tsp onion powder
1 tsp garlic powder/crushed garlic
1 tsp Dijon mustard
Pinch of paprika
Dash of Turmeric
1 ½ cups vegetable stock
Blend all ingredients in a blender.
Transfer to a saucepan and heat, whisking regularly until hot (don’t let it boil). Add extra stock if it's getting too thick.
That’s it, use straight away and transfer any leftover to an airtight container in the fridge. It will thicken when cooled, add a dash of water when re-heating.
Uses: pour over a plate of loaded nachos, use as a dip with tortilla chips, a topper for a baked sweet potato, drizzle over a homemade pizza or use as a beautiful creamy stir through pasta sauce.
