• carrie berry

Vegan Nacho Cheese & Salsa Fresca


A nachos based meal may not look super substantial, but trust me it is super filling and it’ll help you get in at least 4-5 servings of vegetables in one meal. Also, making fun and interesting food for the vegetarian family has been a challenge. We mostly eat Chinese vegetarian dishes with rice, which tends to get boring real fast. These Mexican flavours will keep mealtimes different and super healthy at the same time, Not to mention it was super cheap to make. The only complaint here was that we didn't have enough chips! The vegan nacho cheese makes a huge portion that was enough for me to use as dip for one meal, and make cheesy pasta the next day. The flavour and drip consistency are both extremely close to real dairy cheese dip - trust me you will not be disappointed! This is an especially good recipe with hidden veg for kids (or adults) who refuse to eat their vegetables.

VEGAN NACHO CHEESE

- 2 large potatoes

- 1 large carrot

- juice of 1/4 lemon

- 1/2 cup nutritional yeast

- 1.5 tsp salt

- 1/4 tso garlic powder

- cilantro for garnish

  1. Steam or boil the veggies until soft

  2. Put the veggies with all other ingredients into blender and blitz till all combined

  3. finely chop cilantro for garnish


SALSA FRESCO

- 2 tomatoes

- 1/2 purple onion

- 1/2 cup cilantro

- juice of 1/4 lemon

- 5 slices pickled jalapeños

- pinch of dried oregano

- salt and pepper to taste

  1. Chop everything finely and mix together! Don't you love a recipe with one step? If you let it sit for a while before eating, the lemon juice will cut the sharpness of the onions.



To finish the leftover dip in a pasta, I stir fried some onion, garlic and 1 red chili pepper with some sunflower oil. When the onion becomes translucent, add 1-2 cups spinach or any available veggies, then add the leftover sauce and cooked pasta with some of the pasta water. Season to taste with salt and pepper. If you skip the salt, you can serve this to your toddlers too!