Vegan Roasted Sweet Potato Nacho Cheese

I loved nacho cheese growing up!  So now I like to  make a healthier version at home featuring sweet potatoes as the main ingredient!  This cheese contains no dairy, but it still tastes rich and delicious like the cheese I remember!  I love it for dipping with chips, but you can also take it and mix pasta in for a mac and cheese with a kick!  Or as a sauce to drizzle over things like burritos or cooked veggies!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 10 minutes | Cook Time: 1 hour | Ready in: 1 hour and 20 minutes

Ingredients

• 1 large organic sweet potato, cut in half lengthwise
• 3/4 cup filtered water (or as needed)
• 1/2 cup Now and Again raw cashew butter
• 1 Tbsp Miso Master white miso
• 3 Tbsp nutritional yeast (found in our bulk section)
• 1/2 tsp chipotle powder
• 1/2 tsp sea salt (or to taste)

Instructions

Instructions:

1. Preheat the oven to 400F degrees.
2. Place the sweet potatoes cut side down on an oiled sheet pan.  Place in the oven and roast for about 45 minutes to 1 hour until they are soft and tender.  Remove from the oven and let cool 10 minutes until they are cool enough to handle.
3. Spoon the sweet potato flesh out of the skin and discard skins.
4. Add all other ingredients and blend until smooth.
5. Enjoy!

Store any leftover cheese in the refrigerator in an airtight container for up to 1 week.