Vegan Cheese Nachos

Since there was such a nice response to my previous nacho recipe, I decided to go one step further and account for the vegan and dairy-free diets too. The vegan cheese is my main focus for this post, but dairy-free yogurt works very well in substituting the sour cream in the original recipe. This was insanely good, and I felt surprisingly healthy after munching it all down!

Ingredients:

Regular nacho recipe from my previous post, plus:

  • Carrots, x1/2 cup chopped
  • Cashew nuts, x1/2 cup chopped
  • Cumin powder, 1 tblspn
  • Sea salt, 1 tblspn
  • Nutritional yeast, 1 tblspn
  • Rice milk, x5 tblspns

Method:

  1. Peel and chop the carrots, pop them into a pan over medium heat with the cashew nuts, just cover with water and boil for 30 mins.
  2. Strain the water from the pot, add the carrots and cashews to a blender, followed by all other ingredients until you reach a nice, fine, cheesy consistency.

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