Vegan Nacho Cheese Sauce can be used for Nachos, Quesadillas, Mac & Cheese, Pretzels, and even Fondu! The possibilities are endless! I have tried DOZENS of vegan cheese recipes to bring this one to you. I guarantee you, they’re not created equally! I’m also very proud to say this recipe is nut free, oil free, and gluten free!
Ingredients:
1.) 1 Large Potato (Peeled & Chopped)
2.) 1 Carrot (Peeled & Chopped)
3.) Juice from 1/2 of a lemon (About 2 Tablespoons)
4.) 1/4 Cup of Oat Milk
5.) 1 Tablespoon of Tomato Sauce/Paste
6.) 3 Tablespoons of mild pickled jalapeños juice (This is the secret ingredient!) It help give the acidity taste to the cheese.
7.) 1 Tablespoon of Nutritional Yeast
8.) 1 1/2 Teaspoons of Tapioca Flour or Arrow Root Flour
9.) 1 Teaspoon of Garlic Powder
10.) 1 Teaspoon of Onion Powder
11.) 1/2 Teaspoon of Salt
Instructions:
1.) Peel and rough chop your potato & carrot.
2.) Boil the pieces for about 10 mins until completely soft. Strain, and return to your pot.
3.) Add remaining ingredients & blend with an immersion blender until there are no chunks. Add a splash of oat milk or water if you need to.
4.) Heat up again if desired, enjoy!
Notes:
1.) If you’re having a hard time blending, try adding a little bit more liquid just very small amounts at a time.
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