Melty Stretchy Gooey Vegan Nacho Cheese

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 2 tbsp Lemon juice
  • 1 tsp Maple syrup or agave
  • 1 1/2 tsp White miso paste

• Baking & Spices

  • 3 tbsp Nutritional yeast
  • 1 tsp Paprika
  • 1 1/2 tsp Salt
  • 3 tbsp Tapioca starch
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/4 cup Cashews, raw

• Liquids

  • 1 cup Water, HOT

Found on itdoesnttastelikechicken.com

Description

Ingredients

• ¼ -1/2 Cup Raw Cashews (see notes)
• 1 Cup Water
• 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
• 3 Tablespoons Nutritional Yeast
• 2 Tablespoons Lemon Juice
• 1½ teaspoon Salt (or to taste)
• 1½ teaspoon White Miso Paste
• 1 teaspoon Paprika
• 1 teaspoon Maple Syrup or Agave
• ½ teaspoon Onion Powder
• ¼ teaspoon Turmeric
• ¼ teaspoon Garlic Powder

Directions

• To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
• To make the nacho vegan nacho cheese: Add the softened cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
• Pour into a small saucepan and heat over medium-high heat, while stirring. If you dont have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didnt grind up. This will ensure a smooth cheese texture.
• As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
• Use for anything you like! Make a big plate of nachos, load up a baked potato, make a grilled cheese sandwich, a vegan cheeseburger, stir into pasta for a quick mac and cheese, or whatever your heart desires. Store in an airtight container in the fridge.