This dear friends is the most amazing Vegan cheesy quest blanco, aka nacho cheese. It’s dairy free, plant based, cheesy, elastic, slightly spicy and very addictive. It’s made with 8 ingredients including salt and comes together in 20 minutes or less.
Perfect to snack with tortilla chips, drizzled over nachos, tacos, burritos and all things Mexican. It’s made with a base of potatoes, cashews, jalepeno for heat and nutritional yeast to give it that cheesy flavor which also happens to be high in B12.
NOTES
- You will need a high speed blender to get that smooth creamy taste and texture. I have Vitamix and it works perfectly. If you don’t own a high speed blender simply run your blender a few extra minutes to get that smooth texture.
- If you can’t find canned jalepeno use fresh jalepeno and add some vinegar.
- Garnish with fresh chopped cilantro and/or diced tomatoes to serve with tortilla chips.
- Nut Allergy? silken tofu may be used, but honestly I haven’t tried it.
- This cheese can be stored in a covered container in the refrigerator for about 5 days. It can also be frozen.
Ingredients
- 1 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/4 teaspoon ground turmeric, optional but gives nice cheese color
- 1 cup white potato (1-2 small potatoes), peeled and diced into small cubes
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 2 tablespoons pickled jalapeƱos or 1 large jalepeno, for hotter taste use more
- 1 cup water
- kosher salt to taste
Instructions
- In a small sauce pan, add the cashews and diced potatoes, cover with water. Bring to a boil and simmer for about 10 minutes, until the potatoes are fork tender.
- Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy.
- Adjust the taste to your requirement by adding more lemon juice, salt, water or jalepeno.
- Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!
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