The Best Vegan Nacho Cheese Sauce Recipe
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Prep Time
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Cook Time
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Total Time
25m
This vegan nacho cheese sauce recipe is made with a combination of roasted cashews, potatoes, and spices, creating a creamy and flavorful dip that's perfect for nachos, tacos, or as a veggie dip. The addition of jalapeños and hot sauce adds a kick of spice for a delicious dairy-free alternative.
Recipe Options
Ingredients
Servings:
8
Scale:
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Steps
1
Melt shortening in a medium skillet over medium heat. Add onions, garlic, and jalapeños and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, garlic powder, and chipotle (with sauce). Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.
2
Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and almond milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.
3
Transfer mixture to the jar of a high-powered blender. Add hot sauce, jalapeño pickling liquid, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.
4
Press mixture through a fine-mesh strainer, using the bottom of a ladle to get it through. Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories340kcal
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Fat27g
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Saturated Fat5g
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Carbohydrates18g
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Fiber1g
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Sugar2g
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Protein6g
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Cholesterol0mg
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Sodium161mg
Percent Daily Values are based on a 2,000 calorie diet.