This vegan cheese recipe by Steve Leinen was featured at Twin Cities Veg Fest 2017. Watch the demo here! Use this nondairy sauce the same way you’d use nacho cheese, on tacos, enchiladas, chips, etc.
- 1 ¾ cup plain, unsweetened soymilk
- ¼ cup nutritional yeast
- ¼ cup tapioca flour
- ¼ cup vegetable oil
- 1 tablespoon white miso
- 2 teaspoons raw cider vinegar
- 1 teaspoon fine sea salt or kosher salt
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon ground red pepper or cayenne pepper
Whisk all the ingredients in a small saucepan until smooth
Place over medium-low heat and stir slowly and constantly with a flexible spatula until the mixture thickens and becomes smooth and glossy.
Keep warm until ready to serve.