Recipe: Nacho Cheeze
Book: Ani’s Raw Food Kitchen
Look, I know what you’re thinking.
“Nacho Cheeze? How does this fit into a Citrus theme? I smell deception and lies! Deception and lies!”
Wait, no. That’s not quite right. This is probably what you’re thinking:
“Raw vegan Nacho Cheeze? Cheese with a Z? Cheese that is neither dairy nor heated? What the what? I smell deception and lies! Deception and lies!”
Of course, I’m sure there’s also a few of you who are simply thinking this:
“Raw vegan Nacho Cheeze? Bring. It. On.”
Let’s address the second issue first. Raw vegan Nacho Cheeze… what be it? How goes it? Wherefore art it?
Behold! Macadamias, lemon juice, tamari (or nama shoyu), turmeric, and cayenne. All the ingredients for cheese, right? Exactly! Cheese! Cheese-y cheese!
Some of you still aren’t with me, I can tell.
It’d be wrong of me to tell you that this tastes exactly like cheese, or like nacho cheese. Heck, I don’t even know what real “nacho cheese” is, let alone tastes like. But I can tell you that there really is something cheese-like about the flavour of this dip/spread/sauce and that, more importantly, it’s highly addictive.
The reason I picked this recipe for the Citrus week of the Cookbook Challenge is that the lemon juice is integral to recreating the cheese-ish flavour. The lemon is what provides the tang reminiscent of real cheese. The turmeric and cayenne provide colour and flavour, and the macadamias are just… divine.
Last night, I ate half the batch. There’s nothing wrong with eating 100g of macadamias in the space of a few hours, right? Not when you’ve also eaten two sunflower butter and jam sandwiches, and some smoked almonds too, right?
Nuts = happy, right?
‘Specially when the nuts are in the form of a creamy, spicy, tangy, nuanced, creamy, rich raw Nacho Cheeze, right?
Raw Vegan Nacho Cheeze
From Ani’s Raw Food Kitchen
See others’ Cookbook Challenge recipes, or sign up yourself, here
- 2 cups (240g) macadamias
- 1/4 cup (60ml) fresh lemon juice
- 1 tb (15ml) tamari (use Nama Shoyu or Bragg Liquid Aminos to be completely raw)
- 1 tb (15ml) turmeric
- 1 – 2 tsps cayenne, to taste (if you’re sensitive to heat, be careful with the cayenne. I used about 1 1/2 tsp and the cheese has serious, serious heat. I adore spice, so I don’t mind the burning sensation, but you might want to err on the side of caution)
- 1 cup water, as needed (I used about 3/4 of this to reach a dip-like consistency, but you could use more if you’d like it more saucy.)
1. Process nuts, lemon juice, tamari (or other option), turmeric, and cayenne and slowly add just enough water for your desired consistency.
2. Serve as a dip, as a raw pasta sauce over raw zucchini pasta, as a body mask that will give you a lovely yellow jaundice-esque tan, or as something that you get caught eating with a spoon in the middle of the night*.
*Not Ani Phyo’s directions. Just so you know.