Nacho cheese sauce goes great on a variety of dishes from tacos to nachos. This recipe will let you make incredibly tasty and creamy nacho cheese sauce at home in just 15 minutes!
I'd say that cheese sauce can go with just about anything. Tater tots, fries, nachos, mac & cheese, casseroles, tacos, burritos and so much more! This recipe is perfect to make a large batch and to have it in the fridge for whenever your in a cheesy mood. This recipe makes about 4 servings.
We're a huge fan of cashews to make creamy textures. We make our own cashew milk, sour cream, Alfredo sauce, spinach artichoke dip and much more. So for this creamy vegan nacho cheese sauce we used cashews! If you have a nut allergy you can swap with a standard size of white kidney beans or cooked potato. If you want to make regular cheese sauce and not nacho skip the cayenne.
INGREDIENTS:
-
3/4 cup Cashews
-
2 cups Water
-
1/2 cup Cashew Water (save from boiling cashews)
-
1/2 cup Milk (we used cashew)
-
1/2 cup Nutritional Yeast
-
1 Tbs Lemon Juice
-
1/2 tsp Salt
-
1/2 tsp Smoked Paprika
-
1/2 tsp Garlic Powder
-
1/2 tsp Onion Powder
-
1/2 tsp Cayenne Powder
-
1/2 tsp Turmeric
INSTRUCTIONS:
-
Boil cashews in water for 5 min
-
Save 1/2 cup of cashew water, drain the rest
-
Add cashews, cashew water and remaining ingredients into a blender
-
Blend until smooth
-
Should be hot or you can microwave or heat in a pot
-
Stir occasionally to ensure it heats evenly (microwave) or doesn't stick to the bottom (stovetop)
-
Serve hot or add to a jar for later use
