Vegan Nacho Cheese Sauce
Ingredients
- 2 cups water
- 2 cups peeled and chopped rustic potato
- 1 cup chopped carrot
- 1 large yellow onion (approximately 2 cups)
- 3 garlic cloves peeled and chopped (1 tablespoon)
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
- 1 teaspoon paprika
- Hot sauce to taste
- 1 teaspoon salt (or mushroom salt)
Preparation
In a large pot, sauté onion, paprika, and garlic with a bit of water or olive oil for 5 minutes, then add carrots, potatoes, and 2 cups of water, and simmer until vegetables are soft, about 20 minutes.
After vegetables are soft, pour everything into a blender, including cashews, nutritional yeast, and salt, and blend on high until the sauce is creamy and smooth, about 2 minutes.
Add black pepper and salt to taste, and hot sauce to taste.
Tips
You can add a jalapeno or swap chili powder for paprika for a flavorful twist, or add fresh cilantro for an additional burst of flavor.
This sauce can be used as a mac and cheese sauce, nacho dip, salad dressing, topping for steamed broccoli or cauliflower, baked potatoes, cheese fondue, in tacos or burritos, or made into broccoli cheddar soup by adding more water and vegetables.
