When I was growing up my father would make a heavenly (remember I didn’t say healthy) concoction of Velveeta mixed with spicy Ro*Tel, microwaved to perfection, poured over freshly opened tortilla chip rounds. Oh how I miss those meals, eating nachos while playing Super Mario.
Although I am more health conscious now, I still crave those nachos! But fear not my vegan nacho lovers! I have created a 5 minute, creamy, spicy, nacho cheese recipe to pour over whatever delicious goodies you like, I suggest Late July Sea Salt Multi-grain Tortilla Chips.
Vegan Nacho Cheese
5 minute prep 2 minute Blend Makes about 2 cups
12.3 oz package of Silken Tofu – Lite Firm
1/4 cup nutritional yeast
1 tbsp. honey
1 tbsp. Bragg’s Liquid Amino
1 tbsp. taco seasoning
2 tsp. turmeric
1 tsp. salt
1 tsp. red pepper flakes (I added 1 tbsp to make it extra spicy)
1 medium tomato
Add all above ingredients into a blender. Blend for 1-2 minutes until smooth.
BOOM! Nacho cheese is ready!
Heat this mixture on the stove by pouring contents into a sauce pan with the heat on low/medium for 5 minutes or until desired temperature is reached.
Lasts for 5-7 days in the refrigerator, but will likely be eaten in the first few hours.
Want an alternative to corn chips?
- Raw, sliced carrots or sweet potatoes work great as a chip
- Celery is crunchy and doesn’t interfere with the flavor of the nacho cheese
- Use a spiralizer on zucchini or cucumbers to make a “pasta”. Pour nacho cheese on top. Spicy mac and cheese… yum!
- Flaxseed crackers
Read other alternatives here: http://www.onegreenplanet.org/vegan-food/healthy-and-crunchy-alternatives-to-processed-chips-and-crackers/
…Just for Fun…
Updates and Ideas
With the leftover nacho cheese from a recent Nacho Night, I spiralized two zucchinis, diced a few tomatoes, chopped red onion and garlic, and added some roughly chopped kale then topped it with the leftover cheese, sauteing it for 5-10 minutes until the kale had softened.
OMG it was delicious!