So sit back, get your stretchy pants on, and let me take your taste buds to flavour-town. Oh, yeah!
This Vegan Nacho Cheese Sauce is one of my all-time favourite things to make at home. It’s incredibly creamy, dippable, pourable, tangy, rich and oh so cheesy. Of course, we’re talking about vegan cheese here, so no cows were harmed in the making of this cheese sauce. But plenty of nachos were harmed though – it was actually a full on nacho massacre all up in here. More on that later though.
This cheese sauce is going to be you new favourite go-to and I can’t wait to share this recipe with you all. It’s amazing, so prepare to be amazed!
This cheese sauce was inspired by one of the best mac and cheese recipes I have ever tried. I thought it was impossible to make it any better, until one day I was just randomly playing around with the proportions of the ingredients and BLAMO – the absolute best nacho cheese sauce recipe I’ve ever had. It was so good that I knew I had to share it with you all.
This vegan nacho cheese sauce gets it’s creaminess from a blend of vegetables and cashews and it’s incredible flavour comes from a whole grab bag of ingredients. On paper, you are probably going to call me cray-cray after looking at this recipe, but I assure you that this vegan nacho cheese sauce is the real deal.
The only thing that might rival the amazing taste of this incredible vegan nacho cheese sauce is the short amount of time it takes to make this dreamy, creamy sauce. It comes together in less than 30 minutes! Now that’s my kind of sauce 😉
And don’t be scared of the “nacho” part of this vegan nacho cheese sauce – while the sauce does have a slight tangy spice to it, I feel like it’s really the tang of this sauce that makes the sauce believable. The sauce is also incredibly versatile too – it makes the meanest baked vegan mac ‘n cheese that I’ve ever had. Don’t fret, I promise to share all the details about that recipe with you soon!
In addition to being amazingly perfect in baked mac ‘n cheese, this cheese sauce is to die for on it’s own. Dipping nachos into it is a new regular pastime in our house, as well as making a very special Mexican dish that I will be sharing with you in a few more days. It was also amazing drizzled over top of our Mexican Stuffed Sweet Potato Skins and finished off with a big ‘ole dollop of The Best Damn Vegan Sour Cream. Oh baby, you guys have some serious recipe goodness coming your way soon – I can’t wait!!! Eeeek! 🙂
So, without further ado, I impart unto you my favourite-est cheese recipe of all times. Let me know if you try it out – tag your pictures with #glutenfreeveganpantry and post them to Instagram, Twitter, Facebook and Google+. Also, leave us some comment love and a rating to let us know how you enjoyed this amazing vegan nacho cheese sauce – I’d love to know if you adore it as much as I do! Let your own nacho massacre begin!
- 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
- 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.
Heavily modified from <a href="http://vegnews.com/articles/page.do?pageId=40&catId=10" target="_blank" data-mce-href="http://vegnews.com/articles/page.do?pageId=40&catId=10">VegNews Vegan Macaroni 'n' Cheese</a>