Description
This vegan nacho cheese sauce is a creamy, dairy-free queso perfect for topping tortilla chips or adding to your favorite Mexican-inspired dishes. Made from raw cashews, potato, and carrot, it boasts a cheesy flavor enhanced by nutritional yeast and pickled jalapeños. Ready in just 20 minutes, this sauce is smooth, flavorful, and a healthier alternative to traditional cheese sauces.
Ingredients
Main Ingredients
- 1 cup raw cashews
- 1 small potato
- 1 carrot
- 6 pickled jalapeno slices
- 3 tablespoons pickled jalapeno brine
- 2 teaspoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ⅓ cup nutritional yeast
- ½ teaspoon salt
- 2 cups water
Optional
- 3 tablespoons salsa (add at the end, optional)
Instructions
- Boil the vegetables and cashews: Peel and roughly chop the potato and carrot. Place the potato, carrot, and raw cashews into a saucepan and cover with water. Bring to a simmer over medium heat and cook until the potatoes and carrots are tender, about 8-10 minutes.
- Blend the sauce: Drain the cooking water from the saucepan. Transfer the cooked potatoes, carrots, and cashews to a blender. Add pickled jalapeno slices, jalapeno brine, lemon juice, garlic powder, onion powder, nutritional yeast, and salt. Blend on high speed until smooth and creamy. If the sauce is too thick, add a splash or two of water to reach your desired consistency.
- Warm the sauce on the stove: Pour the blended cheese sauce back into the saucepan and heat over low heat. Stir continuously until the sauce thickens, ensuring it does not burn or stick to the pan. Once thickened, stir in the optional salsa if desired. Taste and adjust salt as needed.
- Serve: Pour the vegan nacho cheese sauce over tortilla chips and add your favorite nacho toppings. Enjoy immediately while warm.
Notes
- Soaking the raw cashews for 2-4 hours beforehand can help make the blending process smoother.
- You can adjust the spiciness by increasing or decreasing the pickled jalapenos and brine.
- Use non-spicy salsa if you want a milder flavor when adding salsa at the end.
- This sauce works well as a dip, topping for nachos, or as a creamy ingredient in vegan quesadillas and burritos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan, Mexican-inspired
