Vegan Nacho Cheese Sauce
Made with whole food, pantry-friendly ingredients, this super simple Vegan Nacho Cheese Sauce will quickly become a staple in your diet. It's savory, creamy and rich and can turn the most basic meal into something incredible!
Servings: 8 servings
Calories: 98kcal
Equipment
Ingredients
- 1 cup raw cashews soaked and drained
- 1 ½ tablespoons lemon juice
- 1 tablespoon soy sauce or Tamari if gluten free
- ¼ cup nutritional yeast
- ¼ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon turmeric optional for color
- 1 teaspoon sea salt or to taste
- ¾-1 cup water
Instructions
- If you have a high speed blender, soak your cashews in hot water for 15 minutes. If you have a normal blender, soak the cashews for about 8 hours or overnight. After soaking, drain and rinse the cashews.
- Place the soaked and drained cashews into your blender along with all of the other ingredients, starting with ¾ cup of water, and blend until smooth. Add more water for a thinner consistency if desired.
- Use the sauce right away or to heat it up, you can pour the sauce into a sauce pan over medium heat. Stir the sauce continually until warmed through.
- Use the sauce for nachos, buddha bowls or pasta!
Notes
There are so many ways to use this cashew nacho cheese sauce. Really, any way you would normally use a cheese sauce you can use this dairy-free cheese sauce.
- sauce for buddha bowls and nachos
- a cheesy pasta sauce with tempeh bacon and roasted broccoli (it'll remind you of hamburger helper!)
- dip for chips (vegan queso for Tex-Mex recipes!)
- a quesadillas dip, topping, or filling
- cheesy casseroles
- vegan enchiladas
- coat roasted veggies in it
Nutrition
Calories: 98kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 420mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg