Vegan Nacho Cheese Sauce (Gluten-free, too!)
Recipe type: Appetizer
Cuisine: Mexican, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
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!
  • 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
  1. 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.
  2. Pour entire contents of pot (all vegetables and cooking water) into a blender.
  3. Add all remaining ingredients and blend on high for 5 minutes, tamping as needed, until smooth and creamy.
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.

Heavily modified from <a href=";=10" target="_blank" data-mce-href=";=10">VegNews Vegan Macaroni 'n' Cheese</a>
Nutrition Information
Serving size: 1 cup Calories: 277 Fat: 17g Saturated fat: 4g Carbohydrates: 24g Sugar: 4g Sodium: 246mg Fiber: 4g Protein: 6g Cholesterol: 0mg
Recipe by Gluten Free Vegan Pantry at /vegan-nacho-cheese-sauce-gluten-free-too/