Easy Vegan Nacho Cheese Recipe

I was a vegetarian for almost eight years before I went vegan. EIGHT YEARS. I went vegetarian in high school, for a variety of reasons. Meat was making me feel sick, and I was growing a distaste for it more and more so. I am one of those people who gave up meat because it was disgusting to me. Cheese, Dairy, Eggs, on the other hand - were my favorite foods. I was one of those vegetarians that swore up and down I would NEVER go vegan because I just "loved cheese too much". This has been the most common thing my family and friends have relayed to me as well - that they couldn't give up dairy. Most women in my life surprisingly said they could easily go without meat, but the cheese would be extremely difficult. In all honesty, part of me thinks that women especially have been brainwashed to think cheese is this health food - dairy being pushed on us from a young age to stop osteoporosis (Please read this if you are curious: https://nutritionfacts.org/topics/osteoporosis/ ).

So when I finally went vegan, I experimented with a few vegan mac and cheese recipes here or there. Honestly - they were gross. The sauce tasted like pure nutritional yeast and spices that just didn't belong in cheese. I just gave up trying to make replacements for things I used to eat. This is actually what I recommend to people who want to give up dairy. Give it up cold turkey for at least 6 months - then incorporate the replacements as you want them. You need that time to get rid of the cravings (addiction) to dairy being in LITERALLY EVERY FREAKIN FOOD, and time for your taste buds to become a bit more accustomed to vegan food.

So when I stumbled upon this recipe that I adapted from From My Bowl (https://frommybowl.com/chunky-vegan-queso/) I was absolutely blown away at how good it tasted. This was like no other vegan nacho cheese I have EVER tasted. It honestly tastes just like that tostitos nacho dip.

Vegan Nacho Cheese

1 Large Russet Potato, peeled and chopped (about 1.5 - 2 cups)

2 Large carrots, peeled and chopped

1/3 Cup Nutritional Yeast

1/4 Cup Tahini

1/2 Cup Water (preferably water from the boiled potatoes)

1/4 Cup Pickled Jalapeno Brine (THIS IS THE KEY)

1/4 Cup Salsa

1 - 3 tbsp Pickled Jalapenos (depending on the desired spice level).

Boil the potatoes and carrots until tender. Before draining retrieve about 1/2 cup of water and set aside. In a high speed blender ( I use a nutribullet) combine the potatoes and carrots, water, jalapeno brine and blend until smooth. Add the Nutritional Yeast, Tahini, Salsa, and Pickled Jalapenos and blend again until smooth. Be very careful with blending hot liquid - make sure to leave enough head space!

Please let me know if you make this recipe!