nacho cheese.

nachocheese

This wekeend was the superbowl. Not that Im one to watch sports or even care really , I am one to jump on the nacho bandwagon. I recently discovered this recipe for stretchy, gooey nacho cheese, and now my nacho game is strong!

  • ¼ Cup Raw Cashews
  • 1 Cup Hot Water
  • 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
  • 3 Tablespoons Nutritional Yeast
  • 1½ teaspoon Salt (or to taste)
  • 1 teaspoon Paprika
  • ¼ teaspoon Turmeric
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 1½ teaspoon White Miso Paste (or other light miso such as chickpea miso)
  • 1 teaspoon Maple Syrup or Agave
  1. Soak the cashews for four hours or overnight if you are not using a vitamix.
  2. Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small sauce pan and heat over medium high heat, while stirring.
  4. 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.
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