Vegan Cheese Sauce
This Vegan Cheese Sauce is creamy with a real cheese flavor and a little kick. It's perfect for nachos, tacos, burgers, pizza, and so much more!
Ingredients
- 2 cups potatoes cubed
- 1 cup carrots chopped
- 1 cup yellow onions chopped
- ½ cup cashews
- 2 ¼ cup almond milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- ⅓ cup nutritional yeast
- ½ teaspoon paprika
- 1 teaspoon chipotle chili pepper powder see notes
- 1 teaspoon salt
- 1 to 2 small slices jarred jalapeno slices optional, see notes
- 1 tablespoon juice from jalapeno jar
Instructions
- Dice the potatoes, onion, and carrots. Add them to a pot along with the cashews and almond milk.
- Boil until the potatoes are soft. The milk should be thick and creamy.
- Let it cool down some, then carefully transfer the contents into a high-speed blender.
- Add the remaining ingredients and blend until completely smooth.
- Enjoy!
Notes
- If you don't want it spicy, omit the jalapeños.
- While chipotle chili pepper powder is preferred, you can use regular chili powder.
- If your sauce is a little runny, you can fix it by heating it up over the stove. Let it come to a gentle boil while stirring constantly to prevent scorching on the bottom of the pan.
- I use roasted cashews (preferably unsalted), but you can use raw.
- You can use your favorite non-dairy milk, but I prefer homemade almond or cashew milk.
Nutrition
Serving: 1cupCalories: 238kcalCarbohydrates: 33gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 854mgPotassium: 808mgFiber: 6gSugar: 5gVitamin A: 5528IUVitamin C: 29mgCalcium: 212mgIron: 2mg
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