The ultimate street food enjoyed in the comfort of my own home. This is a modification of the highly acclaimed Nacho Cheese Dip from Shmooed Food. I wanted something quick and easy to serve my best friends who came to visit me last night for my belated birthday.
One of them was the mastermind behind the best gift a vegan could get. Not a gift card to Vegan Essentials, but a donation in my name to Farm Sanctuary, an organization so close to my heart. Thats what friends are for=)
Anyway, back to the nachos. All I did was increase the amount of salt and seasonings and added paprika. Other than that, followed the directions exactly. This nacho cheese sang to me, and thats how I knew it was good.
2 cans of chili is enough for 4 people. The cheese recipe makes 2 cups, enough for 4 people. Enjoy!
2 cups filtered water
1/4 cup raw cashews
One 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes
2 Tbs cornstarch
1 Tb fresh lemon juice
2 ts salt
1 ts onion powder
1 ts garlic powder
1 ts cumin
1 ts paprika
I know I've talked about this, but I always have lemon ice cubes in my freezer to make my life easier. 1 cube equals 1 Tb. If you use lemon juice often like me, I highly recommend it. Combine all ingredients in a high powered blender until completely smooth. I just got the amazing Ninja Pro. I'm a total As Seen On TV groupie! Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickned, about 5 to 6 minutes.