This vegan nacho sweet potato cheese is made from, wait for it…sweet potatoes! Specifically, sweet potatoes that are blended with creamy coconut milk with zesty seasonings. Be amazed.
This is going to happen from time to time. The beauty of publishing your own website is that you can say pretty much whatever you want.
The curse of publishing your own website is that you can pretty much say whatever you want.
In my case that means occasionally blurting out post titles like this one.
The great thing about this post is that it is, in fact, nacho sweet potato cheese! But at the same time, it is your sweet potato cheese, because I’m sharing it with you. Lucky you.
About this sweet potato cheese, it really tastes like nacho cheese sauce.
I had mentioned that I was going to make this to my husband. I think he kind of forgot about it or blew it off, thinking whatever, weird food blog things, not his concern. Anyway, when I busted out of the kitchen with a dish of this stuff and offered him a taste he was all “What’s this? It tastes like nacho cheese! Vegan? Sweet potato? No way!”
So, why sweet potatoes? Well, it’s winter and I love sweet potatoes, for starters. I’ve also been aware for a while of folks making similar saucy vegan cheeses out of all kinds of veggie bases. Potatoes seem a popular one. I was kind of surprised that I hadn’t come across a sweet potato one. The sweetness seemed like it’d lend a nice flavor. Then there’s the fact that sweet taters are less starchy than regular old potatoes, so the resultant cheese should be smoother. Oh, and it’s orange. Like nacho cheese. Bam!
I think I’ll be making this one all the time and putting it to all kinds of uses. Maybe more than coconut bacon. Maybe more than cashew cream cheese. This is it. Stick around.
That's Nacho Sweet Potato Cheese!
This vegan nacho sweet potato cheese is made from, wait for it...sweet potatoes! Specifically, sweet potatoes that are blended with creamy coconut milk with zesty seasonings. Be amazed.
- 1 medium sweet potato, peeled and diced into 1/2 to 1 inch cubes
- 1/4 cup coconut milk
- 3 tablespoons nutritional yeast flakes
- 3 tablespoons olive oil or other vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon sriracha sauce (or to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.
Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again.
Serve with chips.
Makes about 2 cups.
I made my batch very thick. If you'd like yours thinner, just add water or unflavored non-dairy milk until desired consistency is reached.