Smokey, Oil-Free, Nut-Free Nacho Cheese
Equipment
- High Speed Blender
- Oven(optional) you can also use a Stove top
- Baking Sheet
Ingredients
- 1 Medium Sweet Potato
- 1 Medium Tomato
- 1/2 Small Onion
- 3 Tablespoons Nutritional Yeast
- 3 Cups Warm Plant Milk
- 1/2 Raw Red Jalapeno optional
- 1/4 Teaspoon Turmeric optional
- Salt to taste
- 2 Cloves Garlic
- 3 Tablespoons Arrowroot Powder or any substitute
- 2 Tablespoons Lime Juice
- 1 Pickled Jalapeno
- 1 Teaspoon Liquid Smoke optional
- 2 Tablespoons Coconut Aminos
Instructions
- Roast the tomato, onion and sweet potato on 375F for 25 minutes add the garlic cloves the last 5 minutes for a total of 30 minutes roasting time. Alternatively, you can also simmer the vegetables for about 20 minutes just make sure you cut them in equal size pieces so they all cook evenly. And follow the recipe as is.
- Your vegetables should reflect a light char.
- While your vegetables are roasting prepare all of your spices in a bowl, remember to squeeze the lime removing the seeds. Warm the milk and add in your tamari and liquid smoke, you can use the stove top or microwave if you prefer.
- Remove the vegetables from the oven and blend all of the ingredients together. Serve this nacho cheese warm with chips, vegetables or in your favorite casseroles such as the enchiladas I have on this website. This recipe makes about 8 cups of cheese sauce.
Notes
I hope you enjoyed this recipe. Be sure to subscribe to my newsletter for new recipes every week.
Did you know that this cheese sauce can be used on Enchiladas as well?
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