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!

“Cheesy” Vegan Pressure Cooker Mashed Potato Soup

While sometimes soup seems like a winter food, we like soup and salad dinners all year around. I’ve posted a mashed potato soup recipe before, and this is very similar, with a more cheesy spin.

This soup is pretty thick and rich, so if you like a thinner soup, you may wish to add more broth or soy/rice milk.  The recipe serves six, so adjust accordingly.

Cheesy Vegan Mashed Potato Soup

5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy/rice milk
4 cloves minced garlic optional
1 cup nutritional yeast flakes
1 T turmeric
Sea salt and pepper to taste

Add olive oil and onion to the bottom of the pressure cooker and sauté on medium heat until the onions begin to carmelize.

Once they have, add the potatoes, celery, and broth.

Place the carrots in a small stainless or glass bowl and place on top of the potatoes.  Add several T of water to the carrot bowl. You can also use a pressure cooker steamer basket if you have one, but you may need to reduce the broth some to keep the carrots from floating out, and then add more after.

Close lid and bring to high pressure.  Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally.

Once the pressure has released, remove the lid and take out the bowl of carrots. Be careful, as it will be quite hot.
Using an immersion blender, or mashing by hand,gently mash potatoes to texture desired.

Add cooked carrots, nutritional yeast, soy/rice milk, turmeric, salt, and pepper and stir.  Return to stove (without lid) and heat on low, stirring often, for a few moments.

We like it with salad and some bread.

Vegan Mashed Potato Soup

We are big fans of potato soup in the VeganAsana house, but we prefer the potatoes to be mashed, so that the soup is really thick and rich.  Since I‘m currently obsessed with the pressure cooker, I decided to work on making it that way.  Here was the end result!

5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy milk
4 cloves minced garlic optional
1/2 cup nutritional yeast flakes
Sea salt and pepper to taste

Add olive oil and onion to the bottom of the cooker and cook on medium heat until the onions begin to carmelize.  Add the potatoes, celery, and broth.  Place the carrots in a small stainless or glass bowl and place on top of the potatoes.  Add several T of water to the carrot bowl.  Close lid and bring to high pressure.  Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally.   Remove lid, remove bowl of carrots (carefully!).  Using an immersion blender, or mashing by hand, gently mash potatoes to texture desired.  Add cooked carrots, nutritional yeast, soy milk, salt, and pepper and stir.  Return to stove (without lid) and heat on low, stirring often, for a few moments.  Serve with a salad and some bread.

(sorry for the lack of an “after” picture – mashed potato soup doesn’t photograph well)