Vegan Gluten-Free Nacho Cheese Sauce
Ingredients
- 2 boiled russet potatoes, peeled
- 3 boiled carrots, peeled
- 1/2 cup cashews or macadamia nuts, soaked
- 3/4 cup canned coconut milk (light version, not full fat)
- 1/2 cup nutritional yeast
- 1/2 cup water
- 1 small lemon, juice from
- 1 tsp paprika
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sea salt
- pinch cayenne (optional)
Preparation
Add your cashews or macadamia nuts to a bowl of boiling hot water and let soak for 30 minutes. Alternatively, you can soak them in room temperature water overnight.
Place the peeled potatoes and carrots in a pot of water and bring to a boil. Once fork tender, drain and rinse under cold water for 5 seconds. Set aside to cool.
While the potatoes and carrots cool, add the remaining ingredients including the soaked nuts to a high speed blender and blend until fully combined. Chop the potatoes and carrots into smaller chunks.
Once the mixture is blended without any grains, add the chopped potatoes and carrots to the blender. You may have to do this in a few rounds depending on the size of your blender.
Once your mixture is fully combined and has cooled down, add to an airtight container and store in the fridge.
Notes
This cheese sauce is a staple for use as a dip or bowl topper and is a realistic vegan nacho cheese alternative.
