Vegan Nacho Cheese Sauce
The astonishingly delicious nacho cheese sauce with absolutely no dairy and all whole foods! A great way for vegans to get B vitamins, this sauce is perfect on pretty much anything.
Yield: people
Ingredients
- 1 cup water
- ⅔ cup raw cashews
- 1 2-ounce jar pimentos drained
- ½ cup nutritional yeast flakes
- 2 tablespoons fresh lemon juice
- 1 - 1 ½ teaspoons salt or to taste
- ½ teaspoon onion powder
- 1 teaspoon teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon cayenne powder to taste, optional
Instructions
- Combine water and all other ingredients in a Vita-Mix or other blender and blend until completely smooth. If you're using a Vita-Mix, use the "hot soup" setting, and you'll be good to go! Otherwise, transfer mixture to a medium saucepan and whisk constantly over medium-low heat until heated through.
- Serve as a dip, drizzle over nachos (think refried black beans, a simple guac, fresh jalapeno slices, homemade salsa, sliced black olives, sautéed mushrooms, diced tomatoes, and thinly sliced red onions..... which is exactly what we had for dinner last night, coincidentally), or burritos.
Notes
*Omit cumin if using for a non-Mexican application (like steamed broccoli, mac and cheese, etc.), unless you just dig the flavor!
Adapted from ShmooedFood.
Nutrition
Serving Size: 1serving | Calories: 61cal | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 122mg | Total Carbs: 5g | Fiber: 1g | Sugar: 1g | Net Carbs: 4g | Vitamin A: 332IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg