Vegan Chile Nacho Cheese

Nacho cheese has always been one of those strange food obsessions that I just didn’t understand. It screams “cheese-wiz” and I’m left wondering.. is it actually even cheese? Why does it look like orange goo? I can get behind high-quality dairy, butttt something tells me that’s not the case most of the time. For these reasons, I’ve always just opted-out; making a healthier nacho cheese was truly never on my list of things-to-do.

But I’ve been seeing different vegan versions around the internet lately and have started to become curious. Maybe I would actually like nacho-style cheese if done right? Life is too short not to find out! (I should add that I’m not into soy anything so, for me, if it’s going to be a “fake” cheese, it needs to be soy-free.)

The verdict: wow. This cheese has so few ingredients, but has left even my most cheese-loving friends going back in for more. It’s beyond what I expected in every way. The secret ingredient is the nutritional yeast. The name might sound weird, but it has a delicious cheesy, nutty flavor, and is an inactive yeast (so not the same as when you bake). It’s made from sugar cane and beet molasses and ends up a flakey/powder consistency that is loaded with protein, vitamins and minerals. It’s also gluten free and contains zero sugar. Sprinkle on popcorn or add to pasta- the options are endless! You can find it at most grocery or health food stores and I’ve even seen it at Trader Joes.

You can up the spice or even add a fresh jalapeno if that’s your jam (I’m more of a mild girl). Just do me a favor and trust me on this one. I made some delicious sweet potato fries (japanese yams to be specific– they’re the best) to dip, but you can also add to tacos, nachos, burrito bowls, or eggs!

INGREDIENTS:

1.5 cups unsalted cashews, soaked overnight
1 cup hot water
3 tbsp + 1 tsp nutritional yeast
3/4 tsp salt
1/2 tsp Trader Joe’s chile lime spice blend
1/4 tsp garlic powder

*additional water needed to soak cashews

*In place of the chile lime blend, you could use chipotle powder, a fresh jalapeno, or your favorite hot sauce. Just taste until you like the spice level. You may want to add some fresh lime juice as well! This part is preference.

RECIPE:

Soak cashews in water overnight, or at least for 8 hours. Warm water will speed up the time. The amount of water doesn’t matter, just make sure the nuts are covered.

Drain the cashews and discard the soaking water. Combine all ingredients into a high speed blender. You can add more hot water if you’d like it thinner. It will also thicken in the fridge.

Store in fridge for up to 2 weeks.

For the sweet potatoes:

Wash/cut into desired sizes. Coat with a little olive oil or avocado oil. Add salt, pepper, and some paprika. Cook on 400 degrees for about 30-40 minutes, tossing once.