Vegan Taco Bell Cheese
Do you want to make dairy free vegan cheese? I’m going to teach you how! Recently I got to try the new vegan Taco Bell Crunch wrap that was being tested at only three Taco Bells in the United States and it was really good. But the cheese was mine and everyone’s favorite part! After some research I found out that it was made from soy and chickpeas. But my first thought was that it most likely used soy milk, chickpeas, and chickpea flour. If you like this recipe, check out this one too! and this one!
Blending Ingredients
To make my cheese I started with two cups of soy milk in a blender. I then drained a can of chickpeas, washed them, rinsed them off, and removed some of the skins. I thought a quarter cup of chickpeas along with a quarter cup of chickpea flour felt like a nice ratio to make a good cream. Now add that to the blender too along with a quarter cup of nutritional yeast, a pinch of salt, a teaspoon of lactic acid, a teaspoon of citric acid, two tablespoons of pickled jalapenos, one teaspoon of olive oil, a pinch of annatto, a half teaspoon of paprika, and a quarter teaspoon of cayenne pepper. Now we put the lid on and start to blend.
Taste and Fix
After a few minutes of blending I popped it open, gave it a taste and realized I missed a few ingredients. The color was off, and the taste was super bland. I decided to add in some carrots to help with the color and maybe a little bit of the flavor. Then I shredded up the carrots, added some water, and tossed them in the microwave for a minute to soften them up. I remembered I wanted to add a teaspoon of garlic powder, and a half teaspoon of onion powder to help bring the flavor up. I add this all to the blender. Blend and slowly add in carrots until you get to the color you want. Also add in another tablespoon of jalapenos, and a half teaspoon of xanthan gum then blend.
Get Your Chips Ready!
I’m transferring this over to the stove to heat it up and start cooking the chickpea flour. Let this cook over a low heat for about fifteen minutes. Now we add in about a tablespoon of vegan butter and soy milk and whisk it in. This still wasn’t perfect vegan cheese yet so I added in another tablespoon of olive oil and about five more tablespoons of soy milk. Now it really looks like that Taco Bell cheese. This has an awesome cheesy, creamy consistency. It’s a nice buttery tasting cheese. It may taste similar to cheddar or american cheese. It really tastes like Taco Bell cheese! Your friends and family would never know it isn’t really Taco Bell! Watch the full video here!
No One Would Know This Nacho Cheese Was Vegan
Ingredients
- 2.5 cups soy milk
- 1 can chickpeas
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- pinch salt
- 1 tsp lactic acid
- 1 tsp citric acid
- 3 tbsp jalapenos
- 2 tbsp olive oil
- pinch annatto
- .5 tsp paprika
- 1/4 tsp cayenne pepper
- carrots
- 1 tsp garlic powder
- .5 tsp xanthan gum
- .5 tsp onion powder
- 1 tbsp vegan butter
Instructions
- Drain the can of chickpeas, wash them, rinse them, and try to remove some of the skins.
- Blend together chickpeas, chickpea flour, soy milk, nutritional yeast, salt, lactic acid, citric acid, pickled jalapenos, olive oil, annatto, paprika and cayenne pepper.
- I opened the blender, tasted it and realized I needed to add shredded carrots (microwave them in water), more jalapenos, xanthan gum, garlic powder and onion powder. I added this all in then blended some more.
- I transfer this over to the stove and let it cook on low heat for 15 minutes.
- Add in vegan butter and soy milk and whisk it in. Add more olive oil and soy milk until the consistency is right. Enjoy!
What’s the recipe?