In my 10+ years of living in Pittsburgh I have only been to one Steelers game. When I think of it, I think of nachos.
It was late December, the temperatures were nearing negative, and I was desperate to warm up. I made the journey to the concession stand and got myself a plastic container of nachos. By the time I returned to my nosebleed seats, the neon yellow cheese was nearly frozen.
Of course I still ate them, adding to my already prominent discomfort from the weather.
I’m a sucker for sports game favorites, bar food, and just general junk. Since I went plant-based I have continued to get my kicks from many a French fry, tater tot, fried pickle, and the like, which is… not the greatest decision. Old habits die hard.
Lately I’ve been brainstorming ways to rethink those junky gems.
Enter: Nacho cheese made from nuts.
Creamy Cashew + Coconut Nacho Cheese
1 cup Raw, Unsalted Cashews
1/4 cup Coconut Milk
1 – 2 T Nutritional Yeast
1 t Turmeric
1 t Smoked Paprika
Salt to taste
Water to thin
1 T Cholula (or hot sauce of your choice)
Squirt of mustard
- Pour boiling water over cashews and let sit for 10 minutes.
- Drain cashews, add to blender with remaining ingredients.
- Blend on high speed until smooth, adding as much water as you’d like to get desired consistency.
I have to admit I was pretty annoyed that I didn’t have any fresh cilantro or jalapeños on hand to garnish this plate with.
The tomato slices were merely added for some needed color, and I made peace with the muted green, canned jalapeños.
I think I need to get over myself. This is, after all, junk at heart.
And I am, after all, still the girl who ate nearly frozen nachos at a Steelers game in December about 8 years ago. I’m just happy that this new iteration that doesn’t leave me with a stomachache, and it tastes damn good.