Vegan Nacho Cheese Sauce
This easy-to-make Vegan Nacho Cheese Sauce is a keeper! It makes snacks and meals tastier! Drizzle it all over nachos for a crowd-pleasing appetizer, use it as a dip for veggies or chips, or pour it onto tacos and burritos. It's also amazing over cooked vegetables, such as broccoli, cauliflower or green beans. This sauce is versatile and delicious, and adds a burst of savory, cheesy goodness to your favorite dishes! Enjoy the irresistible nacho taste and keep everyone loving your dishes!
Ingredients
- 2 cups cashews, soaked in water overnight (or 1 hour in hot water)
- 3 cups water (adjust for thickness)
- 1/2 cup nutritional yeast
- 1/8 cup jarred pickled jalapenos (adjust to taste)
- 3 tablespoon lemon juice
- 3/4 teaspoon salt (adjust to taste)
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- pinch of cayenne (optional, for spicy)
- 1/4 teaspoon turmeric (optional for color)
- pinch of cayenne (optional)
Instructions
- After soaking the cashews, drain and rinse them.
- In a blender, combine the soaked cashews, water, nutritional yeast, pickled jalapeños, lemon juice, garlic powder, onion powder, chili powder, smoked paprika, tumeric, pinch of cayenne and salt.
- Blend until the mixture is smooth and creamy. If the consistency is too thick, you can add a bit more water to achieve the desired thickness.
- Taste the sauce and adjust the seasonings. Add more salt or lemon juice if needed.
- Put the sauce in a saucepan, on the stove, with medium heat. Continue to stir or whisk constantly until it is heated and has thickened. (About 3 -5 minutes). Pour it over nachos, use it as a dip, or drizzle it on your favorite dishes.