Vegan Nacho Cheese
This is the vegan nacho cheese sauce you'll want to put on literally everything — loaded fries, tacos, burrito bowls, straight off the spoon. It's velvety and rich, with smoky heat from pickled jalapeños and deep cheesy flavor from nutritional yeast and roasted red pepper.
The best part? If your blender has a soup or hot setting, it practically cooks itself. No fancy blender? A quick trip to a saucepan gets you the same molten, dippable gold.
Tip: forgot to soak your cashews? Boil them for 20 minutes over medium-high heat instead.
Directions
- Drain and rinse the soaked cashews.
- Add the cashews, plant-based milk, nutritional yeast, red bell pepper, jalapeños and their juice, tomato paste, garlic powder, onion powder, tapioca starch, and sea salt to a high-speed blender.
- If your blender has a 'hot' or 'soup' setting, use it to blend the sauce until hot and completely smooth. If not, blend until smooth, then transfer to a saucepan and heat to your desired temperature. Serve warm.
