Vegan Nacho Cheese
The most delicious Vegan Nacho Cheese you will ever find. This ultra healthy and creamy nacho cheese sauce is truly liquid gold!
Ingredients
- 1 Russet Potato, peeled
- 2 Large Carrots, peeled
- ¾ cup Raw Cashews
- 1 tbsp Avocado Oil
- ½ Onion, roughly chopped
- 5 slices Jalapeño, add more if you want a spicier sauce
- 1 cup Full Fat Coconut Milk, Try 3/4 cup soy milk if you don't want or have canned coconut milk
- 1 cup Filtered Water
- ¼ Lemon, juice from
- 2 tsp Dijon Mustard
- ½ tsp Cumin
- ½ tsp Paprika
- ½ cup Nutritional Yeast
- Sea Salt, to taste
Instructions
- Peel the potato and carrots. Add the potato to a pot of water and bring to a boil. After about 15 minutes, add in the carrots. After another 5-10 minutes, add in the cashews. Let boil until the potato is completely fork tender. Drain and let cool.
- Add avocado oil to the pan on a low medium heat. After about 30 seconds, add in the roughly chopped onion and sliced jalapeño. Stir until the onions are translucent, about 1-2 minutes. Remove from heat and let cool.
- Quarter the potato and chop the carrots in half. Add to a blender along with the cashews, onions, jalapeño, coconut milk, water, lemon juice, dijon mustard, cumin, paprika, sea salt, and nutritional yeast. Blend until smooth and creamy.
- Keep in an airtight container for about a week and use as a dip or on your favorite salads or bowls. When reheating, make sure to add a splash of water as it thickens quite a bit in the fridge. Enjoy!