Vegan Nacho Cheese
Amazing Vegan Nacho Cheese is incredible as a dip for baked chips as well as on fries, baked potatoes, and pizza. For healthy burritos and quesadillas, it can’t be beat!
Servings: 10 servings
Calories: 5kcal
Equipment
Ingredients
- No-Cheese Sauce Ingredients
- 1 cup potatoes peeled & diced
- 1/4 cup carrots diced
- 1/4 cup onion chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews (or 1/2 c white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper optional
Easy Blender Salsa
- 2 15 oz cans of fire-roasted tomatoes
- 2 cloves garlic medium
- 3/4 cup onion diced
- 1/2-3/4 cup fresh cilantro
- small piece of chipotle in adobe sauce
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain them and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- NOTE: I have a Vitamix blender and so don't take the time to soak the cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding to this recipe will help this recipe come out more creamy.
- Once the cheese sauce is blended well, it's ready to use. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Salsa Instructions
- Place all salsa ingredients in blender and pulse to desired consistency.
Nacho Cheese
- Combine 2 cups of cheese sauce and 1 cup of salsa. Stir well and eat!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Nut-free- You can substitute cashews with white beans or even sunflower seeds to keep the sauce creamy while making it nut-free.
Thickness- This cheese sauce will thicken when it is chilled in the refrigerator. To thin it out, add a little more veggie broth and blend well until smooth.
Make it spicy- Add jalapeños, cayenne pepper, or hot sauce to the blend for extra heat, or mix in your favorite hot salsa for a zesty kick.
Storage- Store it in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it for longer storage, and reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 5kcal | Carbohydrates: 28g | Protein: 1.9g | Fat: 1g | Fiber: 2g