Cashews is what I usually use to make vegan cheese, but sweet potato is actually a great base for any sort of thick spicy cheeses. It blends beautifully, adding a creamy smooth texture, and with the spices the sweetness is covered up. They are an amazing vegetable, a good source of vitamins A, C, E and B6, manganese and magnesium. Unlike most starch foods, sweet potato actually improves blood sugar regulation - with their superior fiber content, this means that their caloric energy is used more slowly and efficiently. This cheese can be used for dips but I like it best when I use it as a base to pizzas and rolls. I smother spoonfuls of it onto Philly 'cheesesteaks' and can't can never enough!
Vegan Spicy Nacho Cheese
1 large sweet potato
1/3 cup soy milk
1/2 cup nutritional yeast
2 TBS olive oil
2 tsp tamari
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp Himalayan pink salt
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp cayenne pepper
1. Peel and cube the sweet potato
2. Put into a large pot and cover with hot water. Boil and then leave to simmer for 15 - 20 mins
3. Drain and set aside to cool, then serve with corn chips, veggies or use it as a sauce for a Philly cheesesteak!
2. Put into a large pot and cover with hot water. Boil and then leave to simmer for 15 - 20 mins
3. Drain and set aside to cool, then serve with corn chips, veggies or use it as a sauce for a Philly cheesesteak!
