Vegan Nacho Cheese Sauce
Rich, creamy and cheesy… this is the best vegan cheese sauce by far! Cheese sauces make for a great dip, eaten hot with chips or veggies. You and your guests will be surprised that this sauce is actually healthy super, made from vegetables and not dairy!
Servings: 6 cups
Ingredients
- 1/2 cup raw cashews soaked
- 3 cups diced peeled potatoes
- 2 cups diced carrots
- 1/3 cup nutritional yeast
- 3 tbsp neutral-tasting oil grape, sunflower, olive
- 2 tbsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 cloves garlic
- 1 tsp sea salt
- ½ tsp smoked paprika
- 3 tbsp water
Instructions
- Soak the cashews in hot/boiling water for at least an hour or overnight.
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots and potatoes in a metal steamer basket; place in the pot and cover. Steam the vegetables until fork-tender, 10-15 minutes.
- Place all the ingredients in a high-speed blender or Vitamix.
- Blend until smooth. Scrape down the sides if needed and re-blend.
- Taste and add more salt or water if needed.
- Will keep in an airtight container in a fridge for up to a week.