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!