Nacho cheese
Ingredients
- 2 carrots, grated
- 480ml soy milk
- 40g vegan butter, melted
- 3 tbsp tapioca starch
- 2 tbsp cornstarch
- 3 tbsp pickled jalapeño brine
- 1 tbsp lime juice
- 1 tbsp chipotle paste
- ½ tbsp tomato puree
- 4 tbsp nooch
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp fine sea salt
Steps
- Put carrots and soy milk in blender and blend until slightly golden and carrot is finely blended.
- Drain milk through a cloth into a bowl and discard the carrot pulp. Squeeze out excess milk.
- Rinse the blender and return the milk to it. Add the remaining ingredients and blend until smooth.
- Transfer the blended mixture to a medium saucepan and place over medium/low heat.
- Stirring constantly with a silicone spatula, heat the mixture until it thickens enough to coat the back of a spoon.