Melty Stretchy Gooey Vegan Nacho Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 teaspoon paprika
- 1 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 3 tablespoons tapioca starch (also known as tapioca flour)
- 3 tablespoons nutritional yeast
- 1 1/2 teaspoon salt (or to taste)
- 1 teaspoon maple syrup or agave
- 1 1/2 teaspoon white miso paste
- 1/4 -1/2 cup raw cashews (see notes)
- Carbohydrate 6.9989631249879 g
- Cholesterol 0 mg
- Fat 0.881250624715488 g
- Fiber 3.38126042895075 g
- Protein 5.80082458283457 g
- Saturated Fat 0.126333104112747 g
- Serving Size 1 1 Serving (104g)
- Sodium 1260.25695815967 mg
- Sugar 3.61770269603715 g
- Trans Fat 0.221528541646547 g
- Calories 50 calories
To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.To make the nacho vegan nacho cheese: Add the softened cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.Pour into a small saucepan and heat over medium-high heat, while stirring. If you don't have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.Use for anything you like! Make a big plate of nachos, load up a baked potato, make a grilled cheese sandwich, a vegan cheeseburger, stir into pasta for a quick mac and cheese, or whatever your heart desires. Store in an airtight container in the fridge.
