My big sister came to visit from California this week.
This may be no big news to you, but really, you should be excited.
Yep. My sister Megan brought with her one of the best vegan “cheese” recipes known to man. I can say that with confidence, because Megan is a busy medical student, and she doesn’t waste time with recipes that don’t “work,” if you know what I mean. If she’s got the recipe for it, you know its a good one.
What’s more? This “cheese” is vegan, soy-free, gluten-free, nut-free, corn-free and all-around probably the best-tasting vegan nacho cheese dip I have ever eaten. Sound too good to be true?
Don’t bother pinching yourself, because this is reality, my friends. True story.
Once you try this recipe, you’re not going to stop with just nachos. With one batch of this stuff, we have eaten nachos, quesadillas, grilled “cheese” sandwiches, and my sister even put this stuff on her pasta with vegetables.
Some vegan cheeses get all gross and gummy after being refrigerated. Not this one, folks. Nope. This “cheese” tastes best after you heat it up a bit either on the stove or in the microwave. It gets all bubbly and melty and wonderful.
Here’s how you’re going to do it:
1. Follow the recipe below to make the amazing vegan nacho “cheese.” (You’re going to need to peel, chop, and boil a few potatoes and a few carrots.
2. On a plate, assemble some chips, and spoon black beans on top.
3. Drizzle your “cheese” all over your beans and chips.
4. Sprinkle your favorite nacho toppings all over your chips, beans, and “cheese.” I used diced tomatoes, olives, and green onions.
5. Drizzle more “cheese” over everything.
6. Garnish with lime, if you wish, and serve!
Last, but not least, I have to show you why I haven’t been posting much in the last few weeks. Somebody had a birthday!
That’s right! Baby M is 1 year old. I canNOT believe that my baby is turning into a toddling little girl. We had so much fun celebrating her birthday with a bunch of family and friends last weekend.
I hope you are all having a fabulous week! Don’t forget to give this recipe a try.
Note: This recipe was inspired/adapted from my sister Megan’s recipe, who got it from my mom, who got it from a friend from church, who got it from her son who has fairly recently founded Wayfare Foods. Wayfare produces vegan and gluten-free foods like ice “cream” and “cheese” out of oatmeal! Check out their product line here. Or go here for instructions on how to request Wayfare products from your local health food or grocery store. I’ve tried their “cheese” and ice “cream,” and it’s all amazing.
Vegan Nacho “Cheese” Dip
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Condiment, Side Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 2 cups peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
- 3/4 cups peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1 inch pieces)
- 1/2 cup nutritional yeast flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoon salt
|Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be losely measured.|
|Place all ingredients in your blender. I use Vitamix.|
|Blend on high for about 30 seconds, or until mixture is completely smooth.|
|Serve immediately with chips or crackers or toast, or whatever you very well please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.|