Greenings Green Warrior! Do you love melty, stretchy, gooey cheese. Try this delicious, non dairy version. Only 15 minutes to make this melty, stretchy, gooey, dairy-free cheese. Pour it on nachos, serve it on a baked potato, use it in a quesadilla, or wherever you desire.
Melty Stretchy Gooey Vegan Nacho Cheese Ingredients
Melty Stretchy Gooey Vegan Nacho Cheese Instructions
- To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight.
- To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth.
- Pour into a small saucepan and heat over medium-high heat, while stirring.
- *If you want to return the cold cheese back to dipping consistency, reheat over medium heat while stirring constantly so it doesn’t burn. Once it is hot and bubbling it might have thickened up too much.
- BeGreenWithAmy.com
Drain before using.
It will be very watery.
If you don’t 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 didn’t 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 minute or two to make sure it has firmed up completely.
You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
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Nice recipe