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RECIPE
13 INGREDIENTS4 STEPS13MIN

Vegan Nacho Cheese

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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If you're looking for melty, gooey and delicious low-fat cheese for nachos, tacos or frankly anything...you've come to the right place! This recipe is all about using simple ingredients you can find in almost any grocery store and how to turn it into a delicious nacho cheese recipe!
13MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
Silken Tofu
1
Carrot , boiled
1/2 Tbsp
1 tsp
Garlic Powder
1 tsp
Onion Powder
1/2 tsp
Dry Mustard
2 Tbsp
Nutritional Yeast
1/2 tsp
1 Tbsp
or Olive Oil
1
Shallot , diced
1/2
Jalapeño Pepper , chopped, deseeded
adjust as desired for more spice
to taste
Soy Milk
to thin out the sauce

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Nutrition Per Serving

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CALORIES
48
FAT
2.0 g
PROTEIN
2.6 g
CARBS
3.4 g

Author's Notes

Makes roughly 1 1/2 cups.

Cooking Instructions

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Step 1
Add Silken Tofu (1 cup), Carrot (1), Lemon Juice (2 teaspoon), Apple Cider Vinegar (1 teaspoon), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), Dry Mustard (1/2 teaspoon), Nutritional Yeast (2 tablespoon), and Sea Salt (1/2 teaspoon) to a blender and blend until smooth.
Step 2
Melt Vegan Butter (1 tablespoon) in a medium-size pot over medium heat. Add Shallot (1) and Jalapeño Pepper (1/2) and saute for 3-4 minutes until fragrant and softened.

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Nutrition Per Serving
Calories
48
% Daily Value*
Fat
2.0 g
3%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
3.4 g
1%
Fiber
0.8 g
3%
Sugars
1.0 g
--
Protein
2.6 g
5%
Sodium
160.9 mg
7%
Vitamin D
--
--
Calcium
43.6 mg
3%
Iron
0.5 mg
3%
Potassium
82.8 mg
2%
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