Imagine a cheese so creamy, so stretchy, and so deliciously gooey that you won't believe it's completely plant-based! Our Melty Stretchy Gooey Vegan Nacho Cheese is about to revolutionize your vegan cooking game, proving that dairy-free doesn't mean flavor-free. Whether you're a committed vegan, lactose-intolerant, or just someone looking to explore exciting plant-based alternatives, this recipe will make your taste buds dance with joy and have you questioning everything you thought you knew about vegan cheese.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Vegan
Serves: 2 cups
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric (for color)
- Salt to taste
Instructions
- Begin by soaking 1 cup of raw cashews in water for at least 2 hours. This softens the nuts and makes them easier to blend. If you're short on time, you can soak them in hot water for about 30 minutes instead.
- After soaking, drain the cashews and rinse them under cold water to remove any residue. This helps improve the flavor of the cheese.
- In a high-speed blender or food processor, combine the soaked cashews, 1/4 cup nutritional yeast, 1/2 cup water, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon turmeric. The nutritional yeast adds a cheesy flavor, while the turmeric gives the cheese a vibrant color.
- Blend the mixture on high speed until it is completely smooth and creamy. This may take a minute or two, so be patient. You may need to stop and scrape down the sides of the blender or processor to ensure everything is well combined.
- Taste the mixture and add salt to your preference. Blend again briefly to incorporate the salt.
- Transfer the blended mixture into a small saucepan. Heat the cheese over medium heat, stirring constantly. This step is crucial to achieve a melty and stretchy consistency.
- Continue to cook and stir for about 5 minutes, or until the cheese thickens and becomes gooey. Make sure to keep stirring to prevent it from sticking to the bottom of the pan.
- Once the cheese has reached your desired consistency, remove it from the heat. It can be served immediately or stored in an airtight container in the refrigerator for up to a week.
- Enjoy your Melty Stretchy Gooey Vegan Nacho Cheese with tortilla chips, veggies, or as a topping for your favorite dishes!
Tips
- Soaking is Key: For the smoothest texture, soak your cashews thoroughly. If you're short on time, use hot water to speed up the softening process.
- Blend Like a Pro: Use a high-speed blender or food processor and be patient. Blend until completely smooth, stopping to scrape down the sides for even consistency.
- Nutritional Yeast Magic: Don't skip the nutritional yeast - it's the secret ingredient that gives this cheese its authentic cheesy flavor.
- Heat Control: When cooking the cheese, stir constantly and maintain a medium heat to achieve that perfect melty, stretchy texture.
- Customize Your Flavor: Feel free to experiment with additional spices like smoked paprika or cayenne pepper to give your vegan cheese a personal twist.
- Storage Tip: This cheese can be stored in an airtight container in the refrigerator for up to a week. Simply reheat gently when ready to serve.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 5g
Protein: 3g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
