Easy Vegan Nacho Cheese

Vegan nacho cheese. Can it be done? Yes, it really can! This recipe will have you telling others that it’s “not yo cheese!”


Ingredients

  • 2 cups potatoes, diced large
  • 1 cup carrots, diced large
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1 cup nutritional yeast flakes (but to be completely honest I always double the serving of nutrional yeast in all my recipes)

Optional Additions

  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika/smoked paprika
  • 1/2 tsp vegan chicken-style seasoning

Instructions

  • Boil the potatoes and carrots in water until soft
  • Blend potatoes, carrots, water, oil, and seasonings on high in a blender until the ‘cheese’ is smooth
  • I enjoy eating it with only tortilla chips, but it can be used in Mexican dishes, on pasta, or as a topping!

A+ Vegan Mac and Cheese

imageA guest post by Ms. TheVeganAsana Jr.2
~Recipe adapted from simple-veganista.com~

After many attempts to get it right, the current winner in the battle for best homemade vegan macaroni and cheese is this easy recipe.

Ingredients
8 oz. pasta
1 1/4 cup unsweetened non-dairy milk
2 tablespoons olive oil
2 heaping tablespoons flour
3/4 cup nutritional yeast
2 tablespoons non-dairy butter
salt
any seasonings you prefer

Process
Cook pasta and set aside

Add oil and flour into a pot and whisk together. Cook for two minutes.

Add non-dairy milk slowly while stirring. Cook until the mixture thickens.

Remove from heat and add nutritional yeast, non-dairy butter, salt, and whatever seasonings.

Whisk and then add it to the pasta.

Serve immediately or refrigerate and reheat in the microwave later (you may need to add a bit of water or unsweetened soy milk).

Nooch News

IMG_1002webIf you have been reading The VeganAsana for any period of time, you have probably noticed that my recipes often contain nutritional yeast. I use it in so many things that I buy it in large containers and keep a shaker on the table.

So, if you are not a “nooch” (a little nickname it has developed) user, here’s the scoop.

Nutritional yeast is a fungi (Saccharomyces Cervisiae) that grows on molasses and then is processed and dried and sold in flake or powder form. Because it is a fungi, like mushrooms, it is a vegan food.

Nooch is not like baking yeast or brewer’s yeast. It won’t help your cinnamon buns rise or give you a great start on that home-brewed pale ale.

I mostly use nooch because it tastes so good. It has an umami flavor, sort of like something between nuts and cheese. It pairs well with many foods and imparts a bit of a creamy taste in recipes, as well as being a credible substitute for parmesan cheese.

While I like it mostly because it’s delicious, it’s also nutritious (though the amounts you’ll likely consume at one time are pretty small). Nooch naturally contains most of the B-complex vitamins, except B-12, selenium, and potassium. It is a complete protein. Most brands of nutritional yeast are also fortified with B-12, making it a full compliment of the Bs.

So, what do I use it in? It might be easier to say what I don’t use it in! You can find nooch in my Tunaught Salad, Vegan Lasagna, Cheesy Marinara, Tofu Loaf, Tofu Scramble, Fried Green Tomatoes, Breaded Vegan Eggplant, Cheesy Mashed Potato Soup, on Chickpea Nuggets, Fauxrito Kale Chips, and on Vegan Cheesy Move Popcorn. That’s not all, but I’m trying not to get carried away with this list.

You should try it. Really.

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