Vegan Nacho Cheese
Updated: May 22
What we love most about this Nacho Cheese Sauce is it's versatility. You literally can put this on EVERYTHING - the possibilities are endless. Not to mention, if you have a Vitamix or any other high speed blender, you'll be able to cook it completely in the blender! BUT if you don't, don't worry- it still heats up quickly in a saucepan.
TIP: Forgot to soak your cashews? Boil cashews for 20 minutes on medium- high heat.
1 cup cashews (soaked overnight)
3/4 cup unsweetened plant- based milk
1/4 cup nutritional yeast
1 red bell pepper
5 pickled jalapeños + 3 TBSPS of the juice
1 tsp. tomato paste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. tapioca starch
1/2 tsp. sea salt
Drain and rinse soaked cashews. Add cashews, plant- based milk, nutritional yeast, red bell pepper, jalapeños & it's juice, tomato paste, garlic powder, onion powder, tapioca starch, and sea salt to a high speed blender. If your blender has a "hot" or "soup" setting, use that to blend together the cheese sauce until it's complete. If not, combine all ingredients in blender until well combined. Then transfer to a saucepan to heat to desired temperature, and serve.