Cashews, Cheese (vegan), Dressings and Sauces, Hey, I Can Make That!, Recipes, red pepper, Traveling, Tumeric, Vegan Twists on Old Favorites, Vitamix or Nutribullet

Instant No-Cooking Travel Vegan Cheese Sauce

Melty Stretchy Gooey Vegan Nacho Cheese

Thanks to our Green Star member JoAnn for this outstanding recipe!

No cooking! You can put this in a¬†ziploc bag.It can be made in a NutriBullet! ūüôā or any high-speed blender and is great for traveling!!¬†

Check out the recipe demo!

Servings: 3 cups

INGREDIENTS

1 cup instant potato flakes or dried potato
1 tsp veggie broth powder(optional)
1/2 cup almond flour or raw cashews
1 Tbsp organic cornstarch or 2 Tbsp tapioca flour
3-4 Tbspnutritional yeast (non-fortified)
1 tsp garlic powder (no salt)
1 tsp onion powder (no salt)
1/2 tsp paprika or smoked paprika
1 good pinch turmeric, optional/purely for color
2 1/2 cups very hot but not boiling water
1 tsp vinegar, apple cider
2 tsp lemon juice
1/2 cup shredded carrot (or 2 tsp carrot powder)
1/4 medium onion, cut into 4 pieces (or increase onion powder to 1 Tbsp total)
                                             ***********************************
***OPTIONAL ITEMS***

*1 Tbsp light miso (see note)
*1 pinch cayenne pepper
*4 drops liquid smoke or 1/2 tsp chipotle powder
*1 roasted red pepper from a jar (pat dry)
*1/4 cup low sodium, well-drained salsaor pico de gallo
*patted dry, jarred jalapeno peppers
*for mac and cheese: add 1 Tbsp prepared mustard or 1 tsp mustard powder
*Hot sauceSTEPS1) Place all the ingredients through the turmeric into a bowl (or 2 cup liquid measuring cup)and stir together.2) Add the water, lemon juice, vinegar, carrot, and onion to the blender jar. Add any of the optional ingredients.

3) Pour the dry ingredient mixture into the blender jar. Cover and blend away. (See note)*

NOTES

*Blend about 3 to 5 minutes. If using aNutriBullet, blend until it stops. Release the vacuum on the cover and retighten. Reset the blender and blend again. Repeat 2 or 3 more times.

*Refrigerate! Will thicken as it cools.

*Cannellini beans (white kidney or great northern) can be substituted for the almond flour or cashews.

*Add the miso for a wonderful umami addition to the sauce

*This recipe can be doubled, tripled, etc.

* This recipe can be prepackaged by adding all the dry ingredients into zip lock baggies and adding the heated water and choice of acid when you want to make!!!.

*There are prepackaged vinegar packets but vinegar is cheap, does not need refrigeration, and you can use just about any type including distilled white only (no need for lemon juice.

 

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I have helped many people maintain this lifestyle. If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

Cheese (vegan)

Melty Stretchy Gooey Vegan Nacho Cheese

Melty Stretchy Gooey Vegan Nacho Cheese

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. 

Watch it on BeGreenWithAmy YouTube

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Adapted from :¬†Sam Turnbull ‚ÄĘ It Doesn’t Taste Like Chicken

Cuisine: American

Ingredients

  • 1/2¬†cup unsalted¬†raw cashews¬†(see notes)
  • ¬ľ cup raw unsalted sunflower
  • 1 1/2¬†cup unsalted vegetable broth or¬†water
  • 2-4 cloves garlic
  • 3¬†tablespoons¬†tapioca starch¬†(also called tapioca flour)
  • 3¬†tablespoons¬†nutritional yeast
  • 2¬†tablespoons¬†lemon or lime juice
  • 1 1/2¬†teaspoon¬†white miso paste
  • 1 teaspoon cumin
  • 1¬†teaspoon¬†paprika
  • 1¬†teaspoon¬†date syrup or 1 pitted date
  • 1¬†teaspoon¬†onion powder
  • 1/4¬†teaspoon¬†turmeric (optional)
  • 1¬†teaspoon¬†garlic powder
  • 1 tablespoon pickles jalapeno juice

 

Instructions

  1. To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  2. To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small saucepan and heat over medium-high heat, while stirring. 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.

Recipe Notes

*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. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.

Thanks to our Green Star member JoAnn who brought this to the Taco Bar when she did the Taco Tuesday YouTube presentation.

Please follow me so that I know you would like to see more helpful information.

If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, pleasedonate here. 

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!