This Nacho Chili Cheese Log is easy to make, doesn’t require any special ingredients or equipment and can be ready to eat in under an hour. It’s a perfect appetizer or addition to any happy hour spread.
Texture: creamy and smooth on the inside with pieces of chopped onion and sundried tomato scattered throughout. Crunchy on the outside.
Flavour: salty & savoury, intense, sharp, spicy, garlicky and with hint of oaked white wine
This cheese can be rolled into two logs, or a ball and it’s a perfect addition to cheese plates. Or if you’d rather, you can forgo the nachos and just slop the mixture into a tupperware and store it in the fridge for an easy sandwich spread.
This log is really easy and you only need 9 ingredients plus olive oil for frying and salt + pepper for seasoning. First you quick soak the cashews for 20 minutes, then mix them with all other ingredients, season with salt and pepper and the base is done. After that you crush some tortilla chips onto a plate, roll the cashew mixture into 2 log shapes and then roll the logs in crushed chips. It’s that easy!
Nacho Chili Cheese Log
Makes 2 logs or 1 ball
- 1 1/4 cup cashews
- 3.5 tbsp dry white wine
- 1/2 tbsp melted coconut oil
- 4 tbsp nutritional yeast
- 1 large red onion, finely chopped
- 6 large cloves of garlic
- 1/3 cup chopped sun-dried tomatoes (preferably dry. If in oil, dry them with paper towels first and get as much oil off as possible)
- 1 red chili pepper (or 2-3 dried chilis. Adjust to your preferred level of heat)
- Olive oil for the frying pan
- Salt and pepper to taste
- Handful of tortilla chips, crushed
- Soak the cashews in boiling water for 20-30 minutes or until they feel soft.
- Chop the onion, garlic, sun-dried tomatoes and chili into small pieces and and put them in a frying pan with about 2 tbsp of olive oil. Cook over medium heat until the onions turn golden brown (10-12 minutes).
- Drain the cashews and put them into a food processor with the white wine, coconut oil and nutritional yeast. Mix until the mixture is very smooth. The consistency should be quite thick.
- Spoon the cashew mixture into a small bowl. Stir in salt and pepper to taste. You need quite a bit of salt if you want a flavour similar to real cheese.
- Using a spoon, stir the onion mixture into the cashew mixture.
- Place in the freezer for 20 minutes
- While the mixture is in the freezer crush some tortilla chips and spread them out evenly on a plate.
- Take the cashew mixture out of the freezer and use your hands to shape it into two logs.
- Roll each log in the crushed nacho chips. You may need to add more chips after the first one is done.
- Place on a covered plate and refrigerate for an hour or more. You can also eat it right away but it will be softer. Both ways are good!