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Nacho “Cheese”

by | Jul 23, 2019 | Food, Vegan Recipes | 2 comments

Roughly two years ago I became obsessed with recreating cheesy tastes and texture. If you’re Portuguese, you already know cheese is treated as a delicacy. At least for me. The inspiration for this recipe came from a Tasty video I came across on social media back in 2016.. Every vegan “nacho cheese” product I’ve come across since, I inspect the ingredients and apply them towards this recipe. This recipe now reminds me of that signature Nacho Cheese taste I loved as a kid. It’s insane, you’ve got to try this. I look forward to your feedback!

Ingredients

  • 1 cup pre-soaked and drained cashews
  • 1 large yellow female bell pepper
  • 1 cup spring or filtered water
  • 2 lemons (zest of 1, juice of 2)
  • 1 tsp pink sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp mustard seed powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • Pinch of cayenne
  • Freshly cracked pepper to taste
  • Splash of grape seed oil
  • 1 TBSP tapioca starch

Instructions:

  1. Add the water, cashews, and bell pepper(remote stem and seeds and tear into little pieces) to a blender. Blend on high for 1-2 minutes until smooth.
  2. Add all remaining ingredients except the tapioca starch. Blend medium/low or puree for 2-3 minutes. You really wanna smooth consistency. It may take longer or less time depending on the quality of the blender. Go as long as you need to.
  3. Add in the tapioca starch to blender and process for another 30 seconds.
  4. Pour onto a stainless steel sauce pan at high heat. Whisk frequently for 2 minutes, then turn heat down to medium low, whisk frequently for about 5 minutes.
  5. Pour into glass bowl and serve.

Notes:

  • This is a small batch, 3-4 servings.
  • The instructions above are best suited for a gas stove top. If you are cooking on an electric stove top, on step 4 cook the “cheese” sauce at medium heat to low heat for 15-20 minutes whisking frequently.

2 Comments

  1. Kelli

    Love the blog! Why a female yellow bell pepper? Curious.

    Reply
    • Marcelo

      Good question! I’ve found that the female bell peppers are sweeter and more juicy than male bell peppers. While it’s not a big difference you can try the recipe with a male bell pepper just add a little bit of extra water because I’ve found when using a male bell pepper with this recipe without adding more water, it’s not creamy enough.

      Reply

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About "Bitmonkey"

Hello and welcome! My name is Marcelo but most people call me Malo. I enjoy traveling.  Also known as a computer enthusiast, nerd, network engineer and an avid cook. I've been plant based for 3 years now. Thanks for your support! I'm in it for the long haul.. Learn more about me

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