As Veganuary heads into the last third of the month, one recipe I can’t stop thinking about is Nacho Cheese!!! I’ve seen plenty of cheesy recipes which are dairy free but most use nuts as a base, cashew cheese for example. When I saw the recipe for this one pop up on the Veganuary Facebook page I knew I had to make it.
How to make it
It’s an easy one to make, with only a handful of ingredients, most of which are store cupboard ones! Nutritional yeast is the only ingredient that you may have to buy especially for this recipe, however you can use it to make my vegan Macaroni and Cauliflower Cheese dish too, so it’s definitely worth the purchase!
I made a few tweaks with the recipe to suit our personal tastes which I’ll post below, but here is where you can find the original recipe for Vegan Nacho Cheese. In the original recipe the measurements for the oil and nutritional yeast flakes were in cups.I added 120ml of olive oil and 5 tbsps of nutritional yeast flakes.This gave a smooth consistency and texture, with a subtle cheesy taste. I also reduced the lemon juice as I found half a lemon to be quite strong. The recipe is a great base for adding extra flavours to- chilli, paprika, cumin, oregano…
It can be used in many different ways as well. I served it as a dipping sauce. Little one loves sharing snacks, so this is perfect! You can make it as healthy (or as unhealthy!) as you like! I chose to offer apple slices, carrot sticks and breadsticks alongside Tesco’s Free From Cheese Flavour Nachos which are free from wheat, gluten and milk. They are also nut, soya and egg free which is a win for us! The nachos have a mild cheesy taste which both little one and myself enjoyed. I can see these being added to our list of go to treats! Back to the sauce. The original website suggests using it as a pizza topping or even as a substitute for cheese on toast, which sound like brilliant ideas! I think that it would work beautifully with my Vegan Nachos recipe.