So I feel a little lame that I’m calling this nacho cheese and I just put it on a rice cake… But I honestly didn’t have ANY chips in the house when I made this. It was a tragedy. I got so excited to eat this ‘cheese’ and then – letdown!
Luckily for me, the cheese firms up when cold and becomes a wonderful viscous consistency when heated up again. So when I did finally buy the corn chips, it was well worth the wait ;) It really does reheat beautifully – it’s hard to tell that it wasn’t just freshly made! I should have taken another picture with chips, but yeah, I guess that’s the life of a new mom. This’ll have to be good enough ;) And my dairy devouring Hubs LOVES this stuff. He eats more of it than I do, even though he can have regular cheese. So yeah, it’s pretty popular in our house :)
Plant Based Nacho Cheese (GF, DF, & SF)
Please note that this is a big batch. I make it this way and freeze it for bringing out whenever. If you’re making it for only one family (or friends over) serving, do a quarter of this or less. Or just trust me that it’s delicious and make enough to have lots left over. You’ll be glad you did ;) Or just use the original recipe for a smaller batch.
9 cups diced potato
4 cups baby carrots (or regular, but peeled)
2 1/2 cups water + 1 cup
1 cup oil, I used EVOO
2 tbs salt
Juice of 1 medium lemon
1/2 cup nutritional yeast
1 tbs onion powder
1 tbs garlic powder
1/2 tsp ground cayenne pepper
Put the potatoes and carrots in a large pot, covered, using the 2 1/2 cups of water. Bring to a boil, remove the cover slightly so it’s only partially covered, and turn down the heat so it’s a low/medium setting. Cook the vegetables until the water boils out. I left mine in a mite too long and got some brown potatoes on the bottom, but I just didn’t scrape them off the pot to be included in the recipe ;) Set aside and let it cool.
Once cool, add the potatoes & carrots to a blender. You will need to do it in ‘pieces’ and you’ll need to use the additional 1 cup of water to do this well. I added all the seasoning, salt, and nutritional yeast to one batch and combined all the batched into one large bowl to mix together at the end.
Then I used a funnel to fill 2 glass jars (for immediate eating and near future eating) and also filled up some freezer bags for warming up the cheese later. Just be careful when warming it up, if you have it in the microwave for too long, it will essentially cook and become too solid. I reheat batches at 1 minute at a time, keeping an eye on whether the ‘cheese’ at the edge of the container is bubbling. When it does, I mix it all together and do another minute. I usually do this 4-5 times with each frozen batch. Easy peasy and well worth it.
It’s wonderful with chips, in casseroles, as a pizza topping – the list goes on and on. Really anything that you’d like to have a creamy delicious cheesy taste to. Bon Appetit!
This recipe is linked to Inspire Me Wednesdays, Gluten Free Wednesday, Allergy Free Wednesday, Full Plate Thursday, A Glimpse Inside Party, Allergy Free Friday, Fight Back Friday, Food on Friday, Friday Favorites, Mouthwatering Mondays, Real Food Recipe Roundup,