★★★★★ | Easy Vegan Nacho Cheese

★★★★★ | Easy Vegan Nacho Cheese
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ VeganGluten freePaleo · Drizzle and dress up your nachos with a simple vegan nacho cheese recipe that stretches, and oozes with a delightful umami, cheesy flavor thanks to nutritional yeast flakes. | #let'scooking

Prep time: 00:05
Cook time: 00:10
Total time: 00:15

Yield: 1 Pint
Ingredients:
360g (1 ½ cup) Water
47g (2 tbsp 1 tsp) Soy Milk Powder
10g (1 ½ tsp) Tapioca Starch
10g (3 Tbsp 1 tsp) Nutritional Yeast Flakes
10g (2 tsp) Salt
0.75g (¼ tsp) Cayenne Pepper
1.5g (¾ tsp) Lactic Acid
125g (4oz) Coconut Oil
## CLICK TO SEE FULL RECIPES ##

Instructions:

Equipment
Blender
Heavy Bottom Pot
Silicone Spatula
Blend Ingredients: Pour the water into the blender then add the soy milk powder, tapioca starch, salt, nutritional yeast flakes, cayenne, and lactic acid into the blender.

Important: If you pour the ingredients into the blender first it can sometimes clump to the bottom. Blend on medium speed for 1 minute or until combined. Once blended add in the coconut oil. Blend the contents, scraping the sides as needed. Pour the mixture into heavy bottom pan.

Heat Mixture: Place the pan over medium heat. Using a silicone whisk or spatula, stir the mixture constantly as you cook on medium heat. The cheese will thicken within minutes.

Serve: Pour the cheese mixture over a plate of nachos or mix in your favorite salsa for a queso dip. Serve immediately or refrigerate for up to 7 days. The nacho cheese can be reheated after refrigeration

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE