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July 11, 2020 7:39 PM   Subscribe

Best vegan nacho cheese recipe?

That’s it. I’ve used the potato/carrot version, and it was good, but I really would like the best version anyone has. I want to use this as a means of 1) having sweet, sweet stadium cheese any time I want, and 2) moving toward a more plant based diet for me and a more reluctant partner. Whatever your recipe is, as close to awesome baseball cheese as possible. I have been looking at some good “dupe” recipes for things (obv. following Derek Sarno, etc.) and so all of that is interesting, but this is really, believe it or not, a recipe that is rising to the top of the ‘would like to replace sooner rather than later’ list.

Thanks in advance!
posted by oflinkey to Food & Drink (7 answers total) 23 users marked this as a favorite
 
I make Serious Eats' Vegan Nacho Cheese on occasion. The accompanying article goes into a lot of detail.

If you have access to Trader Joe's, their Cashew Fiesta Dip has that vaguely artificial quality you want from commercial nacho cheese. It is the only store-bought version I've had that I think would fool a dairy eater.
posted by bcwinters at 8:09 PM on July 11, 2020 [2 favorites]


this vegan queso is the shit

key change is instead of cooking the veggies i do a shortcut of using my favorite salsa. really quite good imo. just had some with dinner tonight.
posted by too bad you're not me at 8:43 PM on July 11, 2020 [1 favorite]


upon reread I have to withdraw my suggestion--the recipe above is indeed delish but not baseball stadium-esque. sorry!
posted by too bad you're not me at 9:57 PM on July 11, 2020


You simply must make oat cheese. I developed this recipe based on Myoko Schinner's but mine is simpler.

2 ½ cups water
1 cup rolled oats
⅔ cup nutritional yeast
1 tsp. lemon juice or apple cider vinegar
3 Tbsp miso paste, any variety
¼ cup roasted red bell pepper strips (jarred works great)
1 tsp. prepared mustard
½ cup refined coconut oil (optional)
2 to 3 tsp seasoning blend (for nacho cheese, use taco seasoning)
Salt to taste (if your seasoning blend is salty, you can probably omit this. Otherwise start with ¼ tsp).

Place all ingredients in a blender. If you have a high speed blender, blend until the mixture becomes hot and thickened. If you don't have a high-speed blender, blend until the mixture is smooth and then thicken it by placing it in a saucepan over medium heat and stir until it thickens. It should have the same consistency as ballpark nacho cheese sauce. This stuff is crazy good. Enjoy!
posted by mezzanayne at 10:46 PM on July 11, 2020 [8 favorites]


Miyoko really is the go-to person for this. I've made this at least monthly since I got her Artisan Vegan Cheese book in 2015 or thereabouts. The entire book is amazing if you fancy checking it out from the library or buying a copy.

Chipotle Cheese Sauce

1 cup cooked and mashed butternut squash
3/4 cup plain, unsweetened non-dairy yogurt (Miyoko's book has instructions to make this yourself if you don't want store bought)
3/4 cup water
1/2 onion, quartered
5 tablespoons nutritional yeast flakes
1/4 cup raw cashews
3 tablespoons tapioca flour
1/2 chipotle Chile in adobo sauce, plus more as desired
1 teaspoon salt

1. Process ingredients
Put all ingredients in a blender.

2. Thicken the sauce
Transfer to a heavy saucepan. Cook over medium heat, stirring frequently with a wooden spoon, until thick and gooey, about 2 to 5 minutes. Taste and decide how much more chipotle to add.

Stores covered in the fridge for 4 days.
posted by late afternoon dreaming hotel at 6:23 AM on July 12, 2020


My favorite is the nacho cheese sauce from Gracias Madre, a vegan Mexican restaurant in SF.

1 cup cashews, soaked for a few hours
1/2 cup water
2 T lemon juice
1 tsp coarse sea salt
1/4 cup nutritional yeast
1 tsp salt

(Optional spices)
1/2 tsp ground chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1 jalapeno, more or less, depending how spicy you like it (seeded and chopped)

Combine all ingredients in a high speed blender (like the Vitamix) and blend until smooth. It will have a creamy consistency just like regular nacho cheese.
posted by ananci at 7:24 AM on July 12, 2020 [1 favorite]


Wow, those recipes above all sound delicious but also like a lot of work. I love all forms of processed cheese, from the Modernist Cuisine method for artisanal mac and cheese sauce to Taco Bell plain chips ‘n’ cheese nacho cheese. So when I went dairy-free, this was the first thing I missed.

My single serving “recipe” uses staples I keep around and takes a minute or two to make, is infinitely modifiable, and totally hits the spot.

- 1 or two slices of Violife vegan cheese, torn into quarters (smoked provolone or aged cheddar)
- A glug of soymilk
- Microwave cheese and soymilk in a Pyrex dish until hot
- Mix in a spoonful of Miyoko’s sundried tomato cheese wheel for some umami and texture
- Add a splash of Chipotle Tabasco or hot sauce of choice (you can easily add whatever spices you want a hit of)
- Optional toppings: I sometimes throw on chopped green onion. Pickled jalapeños would be good too.

So trashy good.
posted by sunrise kingdom at 1:04 AM on July 13, 2020


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