Name: Vegan nacho cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g potatoes; 150 g carrots; 1 piece small onion; 30-40 g nutritional yeast flakes; 1 tsp garlic powder; 1 tsp onion powder; to taste salt and pepper; 1 tbsp lemon juice; 1/2 tsp smoked paprika; 100-150 ml warm water; 1/2 head cauliflower; 4 tbsp maple syrup; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp nutritional yeast flakes; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; as needed breadcrumbs

A simple sauce you can use in loads of ways – as a dip for chips and veggies, a pasta sauce, or an addition to risotto and salad bowls.

Vegan nacho cheese is a simple sauce you can use in loads of ways. Whether as a dip for chips or veggies, a pasta sauce, or an addition to risotto or a salad bowl… this time it went perfectly with homemade cauliflower “wings”. Two simple and incredibly tasty recipes that come in handy whether you're cooking just for yourself or expecting guests.

Another idea for using vegan nacho cheese is in little boats, or baked sweet potatoes.