A snack I am always missing at baseball games is nachos and cheese, piled high with jalapeños. It’s a serious craving.
I’ve been wanting to create this recipe for a while now, and it’s become one of my new favorite things. I thought it would be a long shot to recreate the taste of nacho cheese using non-dairy products, but I totally surprised myself. It was very simple.
The key is to use sweetened almond milk (without flavoring) and a soy cheese.
If you are looking for a good cheese to use, I really enjoy the soy cheddar from Milk Pail market in Los Altos, CA. This is what I can get locally. I love the taste, the only problem is that it doesn’t stretch or melt as well as other brands. Check out your local whole foods market or specialty food store to see if they make their own and give it a try! I also recommend Trader Joe’s Three Cheese Soy Blend and Daiya Cheddar Shreds, which are soy-free and probably the best for you.
Remember, don’t base your opinion on dairy-free cheese by what it tastes like out of the wrapping.
Cheese alternatives always taste better cooked and with other ingredients added–like hot sauce! This is great with chopped peppers added in, but I usually eat mine like stadium nachos: tortilla chips covered in cheese then piled with jalapeños.
There is no good picture of this because I was busy eating it and watching football.
I especially created this nacho cheese to accompany the first Pittsburgh Steelers preseason game. It was almost perfect, but only because the Stillers lost. They proceeded to lose each following preseason game as well, which is not a good sign for the upcoming season. So sad. At times like those, the only comforting part of the game is the food.
The Pittsburgh Pirates were still going strong for a while, but who knows? My husband and I were at AT&T Park to see the Pirates play the Giants last weekend and the Pirates also lost. That was a bummer.
The comforting thing there was not just the awesome stadium food, but that we were not the only Pirates fans! We met up with a few members of Eric’s family who were also at the game, and we saw some people with Pirates gear on. There were probably more in secret. I don’t blame them–it was Giants territory. Anyway, I hope to be making this nacho cheese for the Pirates World Series games. Let’s go bucs!
- 1 cup sweetened almond milk
- 1 cup shredded soy or vegan cheese
- 1 tsp hot sauce (I use Frank's)
- 1/4-1/2 cup pickled jalapeños, finely chopped*
- salt and pepper to taste**
- In a saucepan over medium low heat, bring the almond milk to a simmer.
- Add in shredded soy cheese, stirring frequently until melted. The last unmelted bits may require vigorous stirring for up to 10 minutes, but they will melt and the sauce will thicken considerably. Don't give up! If you are having trouble, try using a whisk.
- After all the soy cheese is melted add hot sauce, salt, and pepper if desired and to your taste. Remove nacho "cheese" from heat and add jalapeños the way you like them.
- *Amount of jalapeños depends on how much you like them and how hot you want your cheese sauce to be.
- **Amount of salt added will depend on the vegan cheese you use and how salty it is. Taste test before adding. Black pepper can be added according to your tastes.
Did you try it out? Please let me know what type of cheese you used, how it turned out, and how you ate it!