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 Cooking Time

13

Ingredients
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
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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Author's Notes

Makes roughly 1 1/2 cups.

Directions

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Step 1
Add Silken Tofu (1 cup) , Carrot (1) , Lemon Juice (1/2 Tbsp) , Apple Cider Vinegar (1 tsp) , Garlic Powder (1 tsp) , Onion Powder (1 tsp) , Dry Mustard (1/2 tsp) , Nutritional Yeast (2 Tbsp) , and Sea Salt (1/2 tsp) to a blender and blend until smooth.
Step 2
Melt Vegan Butter (1 Tbsp) 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.
Step 3
Add cheese sauce mixture to the saucepan and stir to combine, until heated, roughly 2-4 minutes. If you find the cheese too thick, use Soy Milk (to taste) to thin the mixture.
Step 4
Serve with tortilla chips as a dip, or use on top of vegan nachos, as a spread or as a cheese substitute in a mac & cheese.

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