Yes. I made that. It was delicious and amazing. And it was 100% vegan, which means it used absolutely NO animal products. Even that cheese you see there, that mouthwatering, delectable, melty, gooey cheese, that cheese is vegan!Here's how the magic happened. I ate Better than Cheddar Nachos at Real Food Daily when my mom and sister were visiting and remembered how awesome they were. I got a bit of gumption and a chunk of time, prerequisites for making vegan food, and decided to make the nachos at home. I can't eat regular nachos because of that 10 Pound Challenge thing I'm doing, so I figured, hey, vegan nachos gotta be healthy.
Making the cheese was actually a lot easier than I expected... once I found the sea agar, nutritional yeast, and yellow miso at the health food store... and it made a lot more than I thought it would. We had enough for nachos and I've got two more plastic containers sitting in the fridge waiting to be put on more nachos or tacos or macaroni or sandwiches or whatever I feel like putting cashew cheddar cheese on. It's going to be a good week.
Here's the recipe if you get some gumption and time with your craving for nachos. Try making the cheese just to see if non-vegans can tell it's vegan. They never can. (And if you get a lot of gumption and want to try some of the most amazing vegan food ever created, get the Real Food Daily cookbook or the Candle Cafe cookbook. Both are in my collection of kitchen treasures.)
1 1/4 c. raw cashews
1/2 c. nutritional yeast
2 tsp. onion powder
2 tsp. sea salt
1 tsp. garlic powder
1/8 tsp. ground white pepper
3 1/2 c. unsweetened plain soy milk
1 c. agar flakes (about 2 ounces... this makes the cheese its final consistency and each brand is different, so you may have to tweak it once you get a feel for it. I used two 1-oz packages and it was a bit too much. Next time I will probably use 1 and 3/4 packages.)
1/2 c. canola oil
1/4 c. yellow miso
2 tbsp. freshly squeezed lemon juice
Get a Cuisinart. It will change your culinary life and make this cheese possible.
Using the pulse button, finely grind the cashews in a food processor.; don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse a few more times to blend in spices.
Combine the soy milk, canola oil and agar in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes or until the agar is dissolved.
With the food processor running, gradually pour the soy milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in miso and lemon juice.
For grated and sliced cheese, transfer the cheese into a container, cover and refrigerate about 4 hours, until very firm. Then, grate or slice as desired.
For melted cheese, use the cheese immediately. Or, make the cheese in advance, and when you're ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, as more soy milk for a thinner consistency.
For jalapeño cheese, stir in 2 tbsp. minced jalapeño chiles into 2 c. melted cheese.
Vegan foods are alive, just like veggies, and will expire. This one will keep for about 5 days, covered and refrigerated, so plan what you want to use it with when you make it. Invite me over and I'll help eat it.












