Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe

Vegan Nacho Cheese - Nut-free | Vegan Richa #glutenfree #veganricha #vegan

4.88 from 25 votes

Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe

This Nut Free Vegan Nacho Cheese is simple, makes wonderful slices and does not use any agar to set. Find the secret ingredient and make some today

Prep Time10

Cook Time10

Total Time20

Course: Snack

Cuisine: Cheese, Gluten-free, Nut-free, Vegan

Keyword: nut-free vegan cheese, vegan cheese slices, vegan nacho cheese

Servings: slices

Author: Vegan Richa

Ingredients

1/2 cup chickpea flour
1 garlic clove
1/2 tsp each of garlic powder, onion powder, mustard powder
1/4 tsp cumin powder
1/2 Whole pickled jalapeno or 2 slices
2 Tbsp roasted red pepper or use fresh red bell pepper
2 Tbsp chopped tomato or use 1 1/2 teaspoons tomato paste
1/3 tsp salt
1/2 tsp smoked paprika
1/2 to 1 chipotle pepper in adobo sauce use 1/2 tsp chipotle powder if you cannot find gf canned peppers
2 Tbsp nutritional yeast
1 to 1.5 tsp lemon juice
1/2 tsp vinegar apple cider or white
3/4 to 1 cup water
chopped Jalapeno and pepper flakes
oil optional, up to 2 teaspoons

US Customary - Metric

Instructions

Put everything in a blender and blend until fully combined. Use 3/4 cup water for shredd-able block, 1 cup water for slices.
Add to thick bottom pan, and heat at medium-low heat. Keep stirring frequently.
The mixture will start to thicken and get lumpy, then smooth out. The mixture will eventually become custard-like and evenly thick. After the mixture has become a thick even custard, Cook for another 2 -3 minutes to cook the chickpea flour. Stir continuously. You can carefully taste at this point and add salt, spice and tang if needed. * Cook a bit longer if not sure. You want to cook the chickpea flour really well, else it can taste raw (bitter and bad) in the slices later.
Add the chopped jalapeno and pepper flakes if using and mix in.
Transfer the hot mixture to a greased brownie pan or parchment.
Spray oil on top. Place another parchment on top and press to a thin square. or use rolling pin.
Chill for an hour. Slice and use or store refrigerated for upto 5 days.
Or transfer the mixture to a greased deep small container. Chill for an hour or more before shredding.
* You can make nacho cheese sauce with the recipe as well. Use a 1/4 cup chickpea flour with 1 cup of water or non dairy milk. Cook to thicken (about 5 to 6 minutes so chickpea flour gets cooked through, taste and adjust. Use to top nachos!

Notes

Nutritional values based on one slice

Nutrition

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