This Sweet Potato Nacho Cheese works well as a dip, slathered on nachos, or used in a taco salad. It can be eaten hot or cold.
This Sweet Potato Nacho Cheese is one of those recipes that I came up with on the fly. I love the challenge of looking into my kitchen and seeing what I can come up with, without needing to drive to a grocery store. It always helps to have recipes planned that will go with said recipe, of course. Since I have Loaded Vegan Nachos planned for this week, I figured this recipe would fit right in.
I already have a Vegan Nacho Cheese Sauce recipe that I made with garbanzo beans, but as I said earlier, I like to challenge myself to come up with recipes that I can make without going to the grocery store. The way I see it, a vegan nacho cheese needs at its base a fairly neutral flavor. Garbanzo beans fit the bill for my first vegan nacho cheese, and sweet potatoes do as well. Well, mostly. Yes, they have a distinctive sweet flavor, but with enough spices and green chiles, they take on a vegan nacho cheese flavor.
One thing I really love about this vegan nacho cheese is how light and creamy it is. It works well as a dip, slathered on nachos, or used in a taco salad.
Sweet Potato Nacho Cheese
- 1 medium sweet potato (2 cups chopped)
- 3 tablespoons nutritional yeast
- 1/2 cup plain soy milk
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons lemon juice
- 1/2 cup diced hot green chiles (roasted or canned)
- Cut sweet potato into large chunks. Put in a pan and cover with cold water. Bring water to a boil, then reduce to a simmer. Cook until sweet potato is tender. Drain water, and set aside to cool.
- Mix sweet potato with the rest of ingredients in a food processor. Pour the mixture in a saucepan and cook on medium heat or serve cold.