Enjoy nachos, tacos, pasta and more with this creamy, delicious and EASY to make vegan hemp nacho cheese. Whether you are vegan or not, this recipe is a favorite for all!
INGREDIENTS:
3/4 cup Eternae by Nature Organic Shelled Hemp Seeds
1 red bell pepper, roughly chopped
1 half of a small sweet yellow onion, roughly chopped
1 medium carrot, sliced
1 medium-large russet potato, cubed
1 Tbsp of tahini
1/4 package firm tofu, drained (does not need to be pressed)
1/2 cup nutritional yeast
2 Tbsp fresh lemon juice
1/2 tsp smoked paprika
1 & 1/2 tsp sea salt (or to taste)
1/8 tsp of tumeric powder
2 tsp of soy sauce
1 tsp of roasted garlic salt or 2 cloves of roasted garlic, crushed
1/2 cup filtered water (use as needed for consistency)
DIRECTIONS:
Pre-Heat oven to 475 °F. Toss cubed & sliced potato and carrot in 1 tsp of olive oil. Place on tin foil lined baking sheet and roast for 15-20 mins, or until both vegetables are soft starchy (if fork slides extremely easily into them, they are done). While vegetables are roasting, place all the other ingredients into a blender or food processor (the stronger the device, the better and more smooth your cheese sauce will be). Blend until smooth and no lumps can be seen (about 3-4 mins total on high blend cycle — add water if needed to ease blending in weaker blenders). Enjoy! Use for mac & cheese, pasta, nachos, vegetable dips & more!
