Nacho Cheese

I bought a jar of @truly.turmeric Wildcrafted Whole Root Turmeric Paste and knew I had to use it in one of my upcoming recipes. Beautiful product. That recipe…this velvety Nacho Cheese. I LOVE turmeric, especially when it comes in a ready to use paste. What I didn’t know when I decided to add it, how well fresh turmeric compliments the nacho flavour – a little goes a LONG way! This simple cheesy sauce can be whipped up in 10mins flat, and reheated multiple times (best served warm). If it happens to last, the flavour only gets better with time.

I was SO excited to share this recipe that I ran over to my parents house with pot in hand. They were BLOWN away! Yasss, supes happy that I wasn’t just imagining it. One of my favourite parts about sharing are the reactions from people when I reveal the ingredients. Epic!

With this cheese sauce, I find that it’s best served warm. If cold, the texture can be a little on the starchy side. I also find that the flavours just blend better when warm. Yum.

Nacho Cheese
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Nachos are calling! Need a quick Friday Night fix?…this velvety Nacho Cheese can be whipped up & ready to serve in minutes. Nachos, noodles, veggies, and more – this cheesy sauce is a life saver when just needing a little something comforting to top our favourite dishes. 

Course: condiment, sauce
Cuisine: *plant based + gluten free
Keyword: nacho, cheese, velvety, quick
Servings: 2 cups
Author: thecrimsonsink
Ingredients
  • 3/4 cup organic med-firm or firm tofu – pressed & cubed or crumbled
  • 1&1/2 cups unsweetened almond milk, room temp.
  • 3 tbsp nutritional yeast
  • 2 tbsp potato starch *see recipe notes
  • 2 tbsp refined coconut oil, melted
  • 3 tsp harissa paste *see recipe
  • 2 tsp apple cider vinegar
  • 1 tsp sea salt – more to taste
  • 1&1/4 tsp turmeric paste – more to taste
  • 1 large or 2 med. garlic cloves, minced
Instructions
  1. In a high speed blender, add all ingredients *but only 1tsp of the harissa paste. Blend on high until smooth.
  2. Place a small pot over med./low heat, and pour in the cheese mixture. Add the remaining 2tsp of harissa paste.
  3. Use a whisk to stir in the harissa paste, and continue whisking while the mixture thickens. Bring to a gentle boil, reducing the heat if necessary. It should only take a few minutes for the cheese mixture to thicken.

  4. Turn the heat to low and continue whisking a couple more minutes.

  5. Remove from heat and serve immediately.
  6. Store in an airtight container in the fridge. Good for 7-10days.
Recipe Notes

~ To thin out the nacho cheese, add a touch more almond milk to the pot while whisking. To thicken, add little-by-little more potato starch – best to mix with a little warm sauce in a separate bowl before adding to the hot pot (minimizes any starch lumps).

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