Vegan Nacho Cheese


I have been wanting to make this vegan nacho cheese recipe for awhile… It was posted on my Facebook page from a friend literally a year ago.  I know, I’m slow.  Anyway, Alissa’s recipes over at Connoiseurus Veg’s website are always pretty awesome looking, so it’s about time I made this one.

I tried it out on Christmas eve.  Then tried it out again the other night.  I must say, it was pretty consistently good, even with my variations.


The recipe calls for 1 sweet potato.  The first time that was what I used, and it was tasty.  The second time, I diced up one sweet potato and two other potatoes that I picked out at the super market, and it still came out tasty.

So I diced up the potatoes and boiled for about 15 minutes until they got soft.  Then I drained and mashed.  After that, all you have to do is add some flavor!

For the flavor, I put in various amounts of sriracha sauce, lemon juice, soy sauce, salt, garlic powder, and nutritional yeast flakes.  Alissa has measurements on her original recipe, but I find it’s just better for me to do it by taste.  For example, I held back on the sriracha sauce a bit because I don’t like things too spicy.  I also used less olive oil to reduce the amount of fat going into it. And I didn’t peal my potatoes.

Basically, this recipe is awesome – all you have to do is mix a few things together and in about 25 minutes you’re done and dipping nachos in this cheese!

I see a lot of potential here!

Attempt #1 At Making Vegan Cheese

So… I am no chef.  I am not a recipe builder and I (probably) won’t invent anything new and share it on this blog.  There are a MILLION other blogs out there that already do this.  As a new vegan, I am hoping to try new foods that I find online, document my findings, and do what works for me – all while sharing with the online vegan community.  I also don’t follow recipes exactly.  I don’t always have all the ingredients, and in general, such strict rules drive me nuts 🙂

I love cheese.  I can no longer eat cheese.  What will I do instead? Experiment with vegan cheeses.

I found one over at Jennifer’s Kitchen.  For the record – It looks FANTASTIC in her picture, please, check it out.  I’m sure mine would have came out like that if I actually followed directions…

I thought I was so smart. IMG_20150119_122215 I went to Whole Foods, bought the agar and the cashews (not salted) and I was good to go.  I came home, started putting everything in the blender, and realized I forgot the tahini.  I Googled a few things, and found one site that said you could mix equal parts of sesame seeds with olive oil to get a “tahini like” mixture – so I figured, what the heck.  I poured some sesame seeds in my mix, and a little oil, and figured It would work.

The cool part was that it came out solid, as you can see above, IMG_20150119_122247despite my feelings before putting it in the fridge.  It definitely needed to be a creamier mixture.  I should not have used that extra oil, and just tried a nut butter or gotten off my butt and gone back to the store!

I did rescue it.  Since I knew all the ingredients were delicious and vegan I wasn’t afraid to give this strange mushy stuff a try, and spread it on some mini toasts!  You know what?  It still tastes good.  Like a cold refreshing cashew spread.  Horray!

I have hope for this recipe and plan to try it again.  Next time I’ll use the actual ingredients on the recipe! 😀