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I love a tostada*. It’s like picking up one big nacho and eating it like a slice of hot pizza. Yum. When I’m feeling lazy and a bit sloppy, I throw refried beans, salsa, guacamole, black beans, olives and this cheeze in a bowl. Then I get out my corn chips and eventually lick the bowl…
Vegan Nacho Cheese makes approx. 3/4 cup
1/4 cup raw cashews
2 tbsp red star nutritional yeast
1/2 tsp onion powder
1/2 tsp salt
2/3 cup soy milk
2 tsp yellow miso
1/2 tsp fresh lemon juice
2 tsp cornstarch or arrowroot
1/2 roasted red bell pepper (about 1/4 cup)
1/2 tsp ground cumin
1/4 tsp black pepper or to taste
pinch of cayanne powder - optional
Directions:
- blend in food processor for 3 minutes, until smooth
- over medium heat, bring to a boil
- cook until thick
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Mmmm, that cheese looks like I could eat it as is!
I had no idea that it would be so easy! I’ll have to try it out sometime!
Oh my Mexican goodness. This sounds so good right now. I don’t think much beat easy, tasty food. Hope you have a great 4th of July!
Next week I am going Mexican - there are just too many good recipes. This looks fantastic!
Oooh! I haven’t had nachos in AGES. . . .but now I want some. Right now, in fact.
Now this is comfort food!! Oh Linds, run away with me… (but bring your recipes, K?)
I made this yesterday (pretty much as soon as I read the recipe) and it turned out awesome! It tasted just like nacho cheese. Thanks for such a great recipe!
Oh man…mexican food is one of my favourite things to eat! It’s like a nice warm spicy hug.
That nacho cheese looks like a great recipe!
i have to be honest… i wasn’t necessarily expecting too much from this recipe. i didn’t think that these ingredients could combine to make a nacho cheese flavor, oh my was i wrong!! my omni husband scarfed this like crazy, proclaiming that it tastes exactly like queso dip (the nasty tostitos stuff in a jar that he loves) and saying “HOW did you DO this?” i will definitely be making this again. thanks!!!
just made this, and it is awesome. upped the salt a tad, added a pinch of chili powder, and a bit more cumin. it’s fantastic. let it sit 10 minutes and the flavors really bloomed. i’m going to put some of this in my tofu scramble tomorrow morning, with some refried beans in a tortilla? oh hells yes.