I actually prefer vegan nacho cheese. I truly don't think the difference is all that noticeable. Well, nacho cheese can be sort of a staple in regards to Mexican food. I often drizzle it on my black beans and rice or on a burrito. Lately, I've been really busy teaching the future of tomorrow and just haven't had the time to do the things that feed my soul, like cooking. The good news is that I've been indulging in lots of raw food. I've eaten a salad almost every single day.
Tonight, I found myself longing for more. I was in need of some corn chips sprinkled with a fountain of nacho cheese sauce. "Yes, please!" There's lots of vegan nacho recipes online, but lately, I am committed to trying different recipes from my various vegan cookbooks. So, I decided to try a recipe from Skye Micheal Conroy's book, "The Non-Dairy Formulary." Just like many vegan chefs, his cheese recipes center around soy milk and nutritional yeast.
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| Tonight's nachos are courtesy of Skye Micheal Conroy. |
I knew that I would not hate it, so I got the blender and whipped up a batch. I had to cook his for about 15 minutes though, until the mixture became creamy, bubbly, and shiny.
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| Cook until bubbly and shiny. |
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| Put all the ingredients in the blender. |
It was worth the wait though! I thought I'd share the pictures with you! You may purchase his book on Amazon or at any local bookstore.
I decided to continually try recipes from the current vegan cookbooks to share which ones I love and which ones I'd never make again. This one, I'll make it again because it is to taste. You may add the amount of heat you want and the amount of salt you want. I actually stuck to the recipe this time and did not veer from it. Next time, I may try this with coconut milk instead of soy.
So, though this was "not-yo'-nacho" cheese sauce, it was very much like your nacho cheese sauce. I am extremely happy to have my cravings for nachos satisfied the vegan way!
If you have any questions, go ahead and ask away!
