Macho Nacho Cheese

This is the real deal! 
Whenever I think of nachos, I am reminded of my older brother at the ripe, round age of 12 years. My brother and I are 18 months apart, and were very close throughout our childhood. For several years we played on the same sports teams, we were often mistaken as twins, and we went through a very pudgy stage together. Let’s just say my mom called us her “roly polies” for a reason.

The boy I picture is a sweet little 12-year-old who’s taking the awkward stage from childhood to puberty head on. You know, the stage where boys often begin experiencing self awareness for once, and feelings for others, but they’re secretly way more interested in collecting action figures and playing gameboy (yes, that’s my generation). I remember when I thought he and his friends were so cool, until their favorite response (which they must’ve thought was just too cool) to any and every statement was undoubtedly “cheeeeezy!” Every time.

For some reason, that stage has stuck out to me more than any other when it comes to my brother. It’s a stage I might as well never let him live down. In addition to his obsession with responding, “cheeeeezy” at every remark, my brother just so happened to love nachos. At every baseball game, movie, bowling  game, or other event that presented an opportunity to buy a snack, he’d order his nachos!

So, immediately after testing my very first batch of this cheese, I texted my brother, exclaiming how amazing this nacho cheese was, to which he replied, “cheeeeeezy!” 

Now, my younger brother, who recently decided to follow a vegan diet (and is rocking it!) has been raving about a cheese sauce that his girlfriend makes. Being a [vegan] cheese lover, I had to find out more about this cheese sauce! I used the same recipe she used (from The Blender Girl), but modified some of the ingredients and proportions to make the perfect sauce for my liking. 

What I really like about this sauce is the variety of ingredients that can be used. I’ve made this using walnuts instead of almonds, and it still tasted just as good. I’ve also played around with different portions of water, onions, and have added other spices, and I’ve never been disappointed. You can really make this your own!

Ok, so maybe this is how they really turned out….

We got a little carried away and threw on everything!

Cheese, tomato, onion, chives, tempeh bacon, avocado

Macho Nacho Cheese Sauce
3/4 cup Water (can add more water for a thinner sauce)
2 Tbsp  Lemon juice
1/4 cup Roasted Bell Peppers (come in a jar)
2/3 cup Raw almonds or walnuts (soaked, optional)
2 Tbsp+ chopped Onion 
1/4 cup Nutritional yeast
1/2- 1 tsp Salt

Additional spices, to taste (optional): cayenne pepper, black pepper, curry powder, garlic, oregano, cumin.

Directions:
Blend all of the ingredients in a high-speed blender (I use my Vitamix blender) on High for approximately 2 minutes or until completely smooth and creamy.
Enjoy immediately or store in refrigerator.

Nacho Toppings:

This cheese sauce can also be enjoyed with steamed or raw broccoli and cauliflower, crackers, baked potato, or just about anything that comes to mind!