omnivore approved vegan comfort food from our tiny kitchen

Vegan recipe: The best nacho cheese

 

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This nacho cheese is ridiculously good! We use it as a dip for corn chips, on top of nachos, in burgers; the options are endless!

It’s super simple to make and with potatoes as the base it’s a great, healthy alternative to dairy cheese. We whip this up almost every week, it’s that good!

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vegan nacho cheese
Vegan recipe: Nacho cheese
Print Recipe
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
vegan nacho cheese
Vegan recipe: Nacho cheese
Print Recipe
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 cup peeled potato cut into small cubes
  • 1/2 cup non-dairy milk
  • 2 tbsp vegetable oil*
  • 1 tsp tomato paste
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp corn starch
  • 1 small, pickled red chili pepper (optional)
  • 1 tbsp chili pickling liquid or 1/2 tbsp apple cider vinegar**
Servings: cup
Instructions
  1. Add the peeled, cubed potatoes to a small pot and over with water. Bring to the boil and boil for approx. 8 minutes. The potatoes should be tender or they won't blend smoothly.
  2. Drain the potatoes and add them to a blender with all the remaining ingredients except for the pickled chili pepper. Blend until smooth. Dice up the chili pepper, add to the blender and blend for a further few seconds. If you are using a food processor rather than a blender, puree the potato in the food processor first and then add all of the dry ingredients, oil and tomato paste and blend. Slowly add the milk (you may need less than 1/2 a cup) to the food processor until you get the desired consistency and then add the chili pepper and pulse for a few seconds.
  3. Serve immediately (the sauce should still be warm) or store in the fridge in an air tight container and warm gently in a pot when you are ready to use it.
Recipe Notes

*Don't use an oil with a strong taste such as olive or coconut oil for this, stick with oils that don't have much flavour e.g. sunflower oil, canola oil etc.

**If you don't want any spice you can omit the chili pepper and substitute 1/2 tbsp apple cider vinegar for the pickling liquid.

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4 Comments

  1. Sara F April 18, 2016

    Oh my goooosh! I just saw this instagram and it looked soo good! I am making this tomorrow!!!

    • jess@tinykitchenchronicles.com April 18, 2016 — Post Author

      Thanks Sara! We hope you like it! 🙂

  2. Mairie April 20, 2016

    I made this tonight and it was amazing! I had a little bit of cooked sweet potato left over so I added that in with the regular potato and it worked great! We will definitely make this again, the kids both loved it!

    • jess@tinykitchenchronicles.com April 20, 2016 — Post Author

      Thanks so much, we’re glad you liked and it’s good to know you can add in some sweet potato too! 🙂

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