Description
This Easy vegan nacho Cheese Sauce is made from cashews, spices, nutritional yeast & dairy free cheese. 10 Minutes to make! great on chips or poured over potato and steamed broccoli. Kid friendly! Gluten free.
Ingredients
Scale
- 1 cup raw cashews (no need to soak)
- 2 cups water
- 1/3 cup nutritional yeast
- 1/2 cup grated Daiya cheddar cheese, (grated from the block)
- 1/4 cup plain vegan yogurt, I use Silk brand unsweetened Cultured Coconut Yogurt
- 1 tablespoon tapioca starch (flour)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon seasoning salt or regular salt
- 1 teaspoon Better Than Bouillon Seasoned Vegetable Base
- 1 tablespoon fresh lemon juice or pickled jalapeño juice or both!
- 1 tablespoon pickled jalapeños, chopped small
Instructions
- Add cashews, water, nutritional yeast, vegan yogurt, cheese, and rest of ingredients -(except chopped pickled jalapeños) to your Nutra Bullet or blender (like a vitamix) and process until smooth. I don’t soak the cashews for this recipe and it works great! Super creamy!
- Now add the sauce and chopped jalapeños to a medium heavy bottomed pot .Bring to a simmer over medium heat and whisk continuously for a few minutes until it thickens.
- Serve warm with tortilla chips, loaded vegan nachos, burritos, quesadillas, or any mexican inspired dishes, or potatoes, over pasta,…etc! Enjoy!
Notes
- if you want sauce even cheesier feel free to add another 1/4 cup or so of Daiya cheese, or if you would like to omit the Daiya completely, substitute 1/4 cup of nutritional yeast
- I use my Nutra Bullet for this recipe and it works perfectly! (the big cup).
- I have not tried using a food processor but would recommend soaking your cashews in boiling water for 10-15 minutes first.
- To store: keep covered in the fridge for 3-5 days. Reheat leftover sauce on the stove or in the microwave
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces & Dressings, gluten free
- Method: Stovetop
- Cuisine: Mexican