Vegan DIY: Make Your Own 'Stadium-Style' Nacho Cheese Sauce
Here in San Diego, we are extremely picky about how we serve our nachos. There has to be cheese, but then there also has to be carne asada, beans, sour cream, guacamole, maybe even a little queso fresco crumbled on top. This is nice, for the most part, but sometimes we just want to eat those stadium-style nachos you get at sporting events. You know what I'm talking about - the very simple plate of tortilla chips smothered in gloopy nacho cheese sauce topping with chopped green onions or a few jalapeños.
The following is exactly that, but 100% vegan! Who knew your sports bar staple could also be not only low in calories, but cholesterol free? Wow your friends with this 'not-so' nacho cheese recipe.
Vegan Nacho Cheese Sauce
(Serves 4 people)
2 cups potatoes, diced large
1 cup carrots, diced large
1/2 cup water
1/3 cup olive oil
2 teaspoons salt
1 tablespoons lemon juice (You can use the bottled kind, but fresh lemons are best!)
1/2 cup nutritional yeast flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
A dash of cayenne
1/2 teaspoon chicken seasoning (It's vegan. I swear.)
1) Boil the potatoes and carrots until soft.
2) Blend potatoes and carrots together along with the rest of the ingredients on high in a food processor or high-powered blender until the cheese is extremely smooth.
3) Store in refrigerator for up to a week. This cheese will melt just like real cheese! If it sets too long in your fridge, just microwave it for about 30 seconds. It will soften up again, so it's easy to spread.