Healthy Vegan NACHO CHEESE – Oil-Free, Gluten-Free, Refine Sugar-Free

🙏🏾 💚 So much gratitude for all of you who have preordered Make Your Own! Your heartfelt replies and support have truly touched me.

Preorder your copy at one of these vendors or everywhere books are sold:

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Preorders are such a big deal. They show publishers how much excitement there is around this project, and they help push this message of healthier eating out into the world where it belongs. So if you’ve been enjoying my recipes, or just want to be one of the first to get your hands on it, this is the moment. I would be so grateful if you would preorder your copy, so we can show the world how delicious, transformative, and empowering it can be when you learn how to MAKE YOUR OWN!

🌱Make Your Own includes 120+ minimally processed, oil-free, wheat-free, sugar-free, plant-based recipes. With sections including staples, breakfast, soups & salads, sandwiches, high-protein, mains, and of course desserts! All accompanied by beautiful photography and health information, that will empower you no matter where you are in your journey.

I want to express my sincere gratitude and appreciation to all of you who have been following, supporting, and encouraging me to share these healthy vegan recipes. The creation and success of this movement and cookbook wouldn’t exist without you!

Ingredients

Toritilla Chips:
6 Organic Sprouted Tortillas (SEE NOTE BELOW)
Optional:
Salt
Lime Juice

Instructions:

Preheat oven to 350F.

Cut tortillas into triangular pieces.

If using lime juice and salt, brush the chips lightly with lime juice and sprinkle with salt.

Spread the chips onto a parchment-lined baking sheet. Do not overlap.
Bake for 10-15 minutes or until the chips are dry and crisp. They will fully crisp as they cool.

Nacho Cheese:

½ cup cooked butternut squash puree
⅓ cup cashews, soaked for minimum 2 hours
1 cup water
3 tbsp arrowroot powder
¼ tsp garlic
¼ tsp smoked paprika
2 tsp lemon juice
½ tsp apple cider vinegar
5 tbsp nutritional yeast
1 tsp salt, or to taste

Instructions:

Combine all the ingredients in a high-speed blender. Blend until smooth.
Add the mixture to a saucepan on medium-low heat. Mix with a whisk and cook until thickened. Enjoy warm!

Nut-Free: Replace cashews with raw sunflower seeds.
Use 2 tbsp of miso paste to replace the nutritional yeast if desired.

NOTE: First, organic corn is not GMO. Organic standards prohibit genetically modified seeds and synthetic herbicides like glyphosate, addressing one of the main concerns associated with conventional corn.
Second, sprouting improves the grain nutritionally. As corn begins to sprout, enzymes activate that start breaking down starches and anti-nutrients, making the grain easier to digest and its nutrients more available.
Finally, context matters. Refined corn products and ultra-processed foods are very different from organic, sprouted whole corn prepared traditionally. When included in a whole-food, plant-based diet rich in vegetables, legumes, fruits, and intact grains, organic sprouted corn can be a nourishing, fiber-rich food.
Studies have found that over 99% of organic samples test below detectable GMO levels, meaning contamination, when present, is typically trace and incidental rather than intentional.
The issue isn’t corn itself — it’s how it’s grown, processed, and consumed.

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