Plant Based Nacho Cheese Sauce
2
10 minutes
Dips and Sauces
This creamy, plant-based nacho cheese sauce is a delicious dairy-free alternative, made with nutritional yeast flakes for a rich, cheesy flavor. Blended to perfection with spices, cashews (or other creamy bases), and a hint of tang, it’s perfect for drizzling over nachos, dipping veggies, or adding to your favorite dishes. Smooth, savory, and completely vegan, this sauce brings all the cheesy goodness without any dairy. A must-try for those looking for a wholesome, flavorful alternative to traditional cheese sauce!
Ingredients
- 1.5 cups raw cashews, soaked in warm water for 4 hours, then drained
- 200g cooked carrots, chopped
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 pickled jalapeño
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons pickle brine
- 1 cup soy milk
Directions
In a high-speed blender, add all the ingredients.
Blend until completely smooth and creamy, adjusting the consistency with more soy milk if needed.
Transfer to a serving bowl and top with sliced jalapeños, fresh cilantro, and a sprinkle of smoked paprika.