• Jennifer Coatanroch

Nacho "Cheese" Sauce

(Vegan, gluten free, soy free)


Recipe by: Jennifer Coatanroch, La Vie Plenty


Nachos for dinner? Yes please!! This vegan cheese sauce is so quick and easy to make, and if you top your nachos with some of these topping ideas...why not just make a meal out of them?!


I've been playing around with different variations of this cheese sauce for a few years now, and this latest version is the one that I am the most happy with (my husband too!).


If you haven't used nutritional yeast before, I really encourage you to try it. It is loaded with nutrients, it's gluten free, it has a cheese-like flavor- so it is great in non-dairy recipes! It is full of protein, vitamins, minerals and antioxidants, and is a great addition to all types of diets.




There are chips under there, I promise...and look at all of those colorful and healthy toppings!


This cheese sauce comes together in minutes (after soaking the cashews), so there are no excuses not to give it a try. It would also be delicious served over broccoli, a baked potato, or used in homemade mac and "cheese".




If you try this recipe, please leave a comment and let us know what you think!!


And make sure to follow us on Instagram and Facebook for all of our healthy living posts. xo


Bon Appétit, and Happy Cooking!


Nacho "Cheese" Sauce

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Vegan, Gluten free, Soy free

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Yield: 8 servings

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Ingredients:

  • 1 ½ cup raw cashews (soaked)

  • ½ tsp Dijon mustard

  • 1 roasted red pepper

  • 3 oz. shallots (2 medium), or ½ medium red onion

  • ¼ cup nutritional yeast

  • ½ cup non-dairy milk

  • ½ tsp smoked paprika

  • 1 tsp garlic powder

  • ¼ tsp turmeric

  • salt to taste (I use ½ tsp)

For Nachos: place tortilla chips on a baking sheet and add toppings of choice (shredded non-dairy cheese, beans, olives, salsa, avocado, etc.). Bake in a 350 degree oven for 5-7 minutes.


Directions for "cheese" sauce:

  1. Soak the raw cashews- this makes them softer and creamier. There are 3 options:

  2. Soak in room temperature water for 6-8 hours (this method keeps them raw and they retain the most nutrients).

  3. Boil water, place cashews in water, cover and remove from heat, and let sit for 30 minutes.

  4. Boil the cashews in water for 15 minutes.

  5. Once the cashews are soaked, drain and discard the liquid. Place the cashews, along with all of the remaining ingredients, In a high-speed blender. Blend until smooth and creamy, scraping down the sides as necessary.

Enjoy your delicious, dairy-free “cheese” sauce!


Bon Appétit!






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