Vegan nacho cheese. Can it be done? Yes, it really can! This recipe will have you telling others that it’s “not yo cheese!”
- 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)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika/smoked paprika
- 1/2 tsp vegan chicken-style seasoning
- 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!
I’ve been batch cooking on weekends when I’m home to help get my family through the week. This week, I have made some baked tofu, will do biscuits and gravy later, and have a giant pot of chunky marinara sauce on. I thought I would share the marina recipe here (though it’s an easy one). This makes a HUGE batch. It freezes well and can be kept in the fridge for a week. I suggest keeping it in a glass container or jar.
3 sweet onions, chopped
8-10 celery stalks, diced
6-8 summer squash, diced
4-6 garlic cloves, minced
3 large (28 oz) cans of diced tomatoes
2 large (28 oz) cans of tomato sauce
6 T Italian seasoning
3 T salt
1 cup nutritional yeast
Pepper to taste
Add all ingredients to a large pot (I use a pressure cooker with lid off). Bring to a boil and then turn heat back to maintain a simmer for several hours. The longer it cooks, the sweeter it will get.
Serve over pasta, on pizza crusts, on bagels, over rice, or over roasted vegetables.
Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.
1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast
Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375* Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.
Serve and enjoy!