Nacho Cheezy Sauce
I'm obsessed with making sauces. Eating healthy vegan food can
sometimes be dry, but not if you have sauces! After making our cheezy sauce, I
knew I could tweak it and make different versions. This is different than our Queso recipe, as it does not call for flour. You know that horribly delicious
snack bar staple nacho cheese sauce from a can that you devour at movie theaters and sporting events?
When I was young I loved it, but once I started paying attention to
what I was putting in my body, there was no way I could eat that crap. So, here is to a
healthy-ish vegan nacho cheese that taste like childhood, without the chemicals.
P.S. The secret to great nacho cheese is the jarred jalapeños and brine (you know the juice that the jalapenos hang out in).
Nacho Cheezy Sauce (GF)
Makes: 2 cups
- 3 small to medium potatoes peeled and chopped (about 2 1/2 cups)
- 1 carrot chopped (about 1/2 cup)
- Half of a small to medium onion chopped (about 1/3 cup)
- 1/2 cup raw cashews
- 2 Tbsp oil
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1 Tbsp nutritional yeast
- 2 tsp lemon juice
- 1 Tbsp jarred jalapeño brine
- A few slices of jalapeños
- 1/2 cup plant based milk
- Add the potatoes, carrots, onions, and cashews to a pot; cover with water and bring to a boil.
- Boil the veggies and cashews until they are really soft (around 15 - 20 minutes).
- Meanwhile, prepare the nachos, tacos, veggies, rice, or whatever you're putting the sauce on.
- When the veggies are soft, drain the water and put them in a blender.
- Add the vegan butter, salt, paprika, cumin, nutritional yeast, jalapeño brine, and blend until smooth. It's thick, so you may need to turn the blender off and push the veggies down so they blend well.
- Add the jalapeño slices and blend until they are in small pieces.
- For a thinner sauce, add non-dairy milk to the desired consistency.
- Taste and adjust seasoning. Now it's ready to serve!