Vegan Nacho Cheese Sauce
Creamy, melty Vegan Nacho Cheese Sauce made from potatoes, carrots, and cashews - perfect for drizzling, dipping, or dunking.
Equipment
- 1 blender
- 1 saucepan
- 1 small bowl
Ingredients
- 1.2 lbs potatoes (about 550g) about 550g, peeled and cooked
- 12 oz carrots about 350g, peeled and cooked
- 3.5 oz smooth cashew butter 100 g
- ⅓ cup coconut milk 80ml
- 1 tablespoon tapioca starch
- 5 tablespoons water 65 ml
- 3 tablespoons extra virgin olive oil
Spices & Seasonings
- 5 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 2 tablespoons pickle brine
- 2 teaspoons sea salt
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Juice of ½ lemon
Instructions
- Peel and chop the potatoes and carrots. Boil in salted water until soft, then drain.
- Add the cooked vegetables, cashew butter, coconut milk, nutritional yeast, tomato paste, pickle brine, salt, garlic powder, onion powder, lemon juice, and olive oil to a blender. Blend until completely smooth.
- Mix the tapioca starch and water in a small bowl to create a slurry. Add it to the blender and blend for 1 minute.
- Transfer the sauce to a saucepan and heat gently over medium heat for 5 minutes, stirring occasionally, until thickened and glossy. Season to taste with salt and pepper.
- Serve warm over nachos, roasted vegetables, fries, or as a dip.
Notes
- Serve with sweet chutneys, such as raspberry chutney, for a delicious sweet-and-savory contrast.
- If using raw cashews instead of cashew butter, soak them for 4–6 hours or boil for 20 minutes before blending.
- Reheat gently and stir occasionally to maintain a smooth, creamy texture.