Active Time: 10 Minutes
Total Time: 10 Minutes
1 Pint
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.
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.
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.
Based on 7 Review(s)
Comments (5)
May 20, 2020 6:21 pm
I did this fully by the description but it would not thicken and is very watery. Any suggestions?
May 21, 2020 3:09 pm
I would double check the amount of tapioca and if it’s still not using email into service@modernistpantry.com
June 1, 2020 9:39 am
[…] our Plant based Easy Vegan Nacho Cheese and Rich & Hearty Vegan Mac & Cheese recipes a […]
November 5, 2020 3:58 pm
Is there another oil to use instead of coconut oil with its high saturated fat content?
November 6, 2020 9:23 am
No, coconut oil has unique properties that are not found in other oils. If you sub in other oils you would just get an oily goop.