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Vegan Nacho Cheese


I've been wanting to hop on the homemade Crunchwrap Supreme craze, and, step one was to get my Nacho Cheese perfected. With it being Veganuary, I also wanted to challenge myself to use a few different methods outside of just the store brand shreds (which is still my personal favorite - I am who I am!)


The Daiya/Follow Your Heart Shred option is EVERYTHING. I took a bite and instantly wanted to slap someone because I just couldn't stand the deliciousness. The Cashew Cheese option also set my soul on fire; it's so creamy and flavorful I ate almost half of it raw.


Then we have the Cauliflower option; still a strong contender, but, the Cauliflower flavor is very strong. It reminds me of those Cauliflower Crackers; definitely yummy, but, nothing to slap someone's mother over.


Alright alright, let's get to it.


What You Need:


Option 1:

1 Bag Daiya or Follow Your Heart Cheddar Shreds

1 Can Rotel

Thickest part of a can of Unsweetened Coconut Milk (1/2 Can)

Salt & Pepper to Taste

Mexican Chili Powder to Taste

Onion Powder to Taste

1 TSP Paprika

1/4 TSP Smoked Paprika


Option 2 - Cashew Option:

1/2 - 2 Cup Raw Cashews soaked in water overnight

3 Cloves Garlic

1/2 - 1 Can Unsweetened Coconut Milk

1 TSP Onion Powder

1 TSP Paprika

1/4-1/2 TSP Smoked Paprika

1/4-1/2 Cup Nutritional Yeast Flakes

1 1/2 TSP Turmeric

Salt and Pepper to Taste


Option 2 - Cauliflower Option:

1/2 Head Cauliflower

2-3 Cloves Garlic

1/2 - 1 Can Unsweetened Coconut Milk

1 TSP Onion Powder

1 TSP Paprika

1/4 TSP Smoked Paprika

1 TSP Turmeric

Salt and Pepper to Taste

1/3-1/2 Cup Nutritional Yeast Flakes


Let's Do This:


Option 1:


Heat Rotel over medium heat and bring to a simmer. Add Coconut Milk. Bring back up to a simmer. Add Cheese Shreds. Stir continually until all shreds are melted. Serve right away topped with Crushed Red Pepper Flakes and Chopped Jalepeño.


Option 2:


Add all ingredients to a high powered blender. Blend until smooth. Taste and adjust. Enjoy raw or heated over the stove. Add a little bit of Coconut Milk at a time until desired consistency is reached.


Option 3:

Break Cauliflower down and put on a baking sheet. Roast in the over at 350 degrees Fahrenheit for 20-30 minutes or until softened. Add directly to blender with all other ingredients and blend until smooth. Add a little bit of Coconut Milk at a time until desired consistency is reached.









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