This vegan nacho cheese sauce is the perfect dip to serve at the next big game party or for Cinco de Mayo. It's creamy, rich and super dreamy - plus, your friends will never know it's dairy free!
Ingredients
2 cups potatoes, cut into small cubes
2 cups water
1 cup onion, diced
¼ cup shallots, diced
1 cup carrots, diced
1 Tbsp dijon mustard
½ cup cashews, soaked overnight
⅓ cup vegan margarine
¼ cup fresh lemon juice
¼ tsp cayenne pepper
¼ tsp paprika
¼ tsp ground black pepper
8 Tbsp nutritional yeast
Instructions
Place potatoes, water, carrots, onions and shallots into a medium sauce pan. Boil for 15 minutes, or until potatoes and carrots are cooked. Do not drain the water.
Pour entire contents of pot (all vegetables and cooking water) into a blender.
Add all remaining ingredients and blend on high for 5 minutes, tamping as needed, until smooth and creamy.
Notes
This vegan nacho cheese sauce stores well in the fridge for up to a week. We store ours in the blender container and then just pop back onto the base of the blender and give it a whirl for a few minutes to get things moving again when we want to enjoy it later in the week.