The Best Vegan Nacho Cheese Sauce (Dairy Free Queso)
The best vegan nacho cheese recipe. Rich, creamy and delicious. Made with cashews, nutritional yeast and more.
Ingredients
- 1 cupraw cashews
- 1 smallpotato
- 1carrot
- 6pickled jalapeno slices
- 3 tablespoonspickled jalapeno brine
- 2 teaspoonslemon juice
- 2 teaspoonsgarlic powder
- 1 teaspoononion powder
- ⅓ cupnutritional yeast
- ½ teaspoonsalt
- 2 cupswater
- 3 tablespoonssalsa (optional. add this in the end and don't add this to the blender)
Directions
Boil
- 1
Peel and roughly chop potatoes and carrots. Place carrots, potatoes and raw cashews into a sauce pan and cover with water. Bring to a simmer and cook until potatoes and carrots are tender. About 8-10 minutes.
Blend
- 1
Drain the water from the sauce pan and add the potatoes, carrots and cashews to a blender as well as all the ingredients, MINUS THE SALSA, above. Blend on high until well combined. Add a splash of water or two if it's too thick.
Warm up on the stove
- 1
Transfer the cheese sauce to a sauce pan and heat on low until sauce thickens, stirring the whole time. Stir in a couple spoonfuls of salsa if you'd like. Taste, and add salt if needed.
- 2
Serve over tortilla chips and top with your favorite nacho toppings.