Creamy Vegan Nacho Cheese Sauce
User Reviews
5
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Prep Time
4 mins
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Cook Time
15 mins
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Soaking time
30 mins
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Total Time
49 mins
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Servings
6 (Yield: 2 ¾ cups)
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Calories
135 kcal
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Course
Condiments
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Cuisine
Mexican
Creamy Vegan Nacho Cheese Sauce
Description
This sauce is prepared by boiling diced potatoes until tender, then combining them with soaked cashews, nutritional yeast, garlic, vinegar, lime juice, and spices like chili powder and cumin in a blender. Blending creates a creamy, rich texture that mimics cheese without dairy. Chipotle in adobo can be added for smoky heat.
The flavor is tangy and mildly spicy, with a smooth consistency that coats chips or vegetables well. The potatoes and cashews give body and silkiness while nutritional yeast contributes umami and a cheesy taste. Adjusting water allows control over thickness to suit various uses.
Serve warm as a vegan alternative to traditional nacho cheese sauce, perfect for toppings or dipping. The sauce can enhance Mexican-inspired dishes like quesadillas or fajitas, adding creaminess without animal products.
For best texture, soak cashews overnight or at least 30 minutes; a quick soak in boiling water works if pressed for time. Warm the sauce before serving, and add water gradually if it’s too thick after blending to maintain a smooth pourable texture.
Ingredients
- 1 cup potato diced, peeled
- 1 cup cashews raw unsalted, soaked for 30 minutes, or overnight in the refrigerator
- ⅓ cup water or up to ½ cup depending on the consistency you like
- ½ cup nutritional yeast
- 4 teaspoons white vinegar
- 1 clove garlic
- 4 teaspoons lime juice
- 1 teaspoon chili powder Mexican style
- ¼ teaspoon cumin
- 1 tablespoon Chipotle chilies in Adobo sauce optional
- 1 teaspoon salt or to taste
Instructions
- Boil the diced potatoes in water until they are fork-tender, which should take about 10-15 minutes.
- While the potatoes are cooking, drain the soaked cashews and rinse them under cold running water.
- Once the potatoes are cooked and soft, drain them and add them to a high-speed blender along with the drained cashews and all remaining ingredients.
- Blend all the ingredients on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
- Taste the cheese sauce and adjust the seasoning with additional salt, chili powder, or lime juice according to your preferences. If the cheese sauce is too thick, you can thin it out by blending in a little more water, one tablespoon at a time, until you reach your desired consistency. Your creamy vegan cheese sauce is perfect for drizzling over nachos, using in quesadillas, or drizzling on fajitas!
Notes
- Soak cashews overnight or at least 30 minutes for the smoothest sauce; a 15-minute boiling water soak works in a pinch.
- Adjust sauce thickness by blending in water one tablespoon at a time to reach desired consistency without making it watery.
- Use high-starch potatoes like Russet or Yukon Gold for a creamy texture.
- Serve the cheese sauce warm and reheat gently adding water if needed to maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Yield: 2 ¾ cups)
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 391mg | 16% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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