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Introduction
Nacho cheese sauce is a beloved indulgence, but for those following a vegan lifestyle or looking to cut back on dairy, the traditional version can be off-limits. However, this plant-based nacho cheese sauce is a game-changer, allowing everyone to enjoy the comforting flavors of cheese without the animal-derived ingredients. Originating from the need for dairy-free alternatives, this recipe has evolved to become a beloved staple in vegan cuisine. With its rich, creamy texture and bold cheesy flavor, it's a crowd-pleaser that appeals to vegans and non-vegans alike.
Ingredients
• 1 cup (150g) raw cashews
• 1/2 cup (120ml) water
• 1/4 cup (30g) nutritional yeast
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon (5g) salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (or to taste)
Step 1:
If you haven't already soaked the cashews, place them in a small saucepan and cover with water. Bring to a simmer over medium heat and cook for 10 minutes. Drain and rinse with cold water.
Step 2:
Add the soaked or cooked cashews, 1/2 cup (120ml) water, nutritional yeast, lemon juice, salt, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper to a high-speed blender.
Step 3:
Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy, scraping down the sides as needed.
Step 4:
Taste and adjust seasonings as desired, adding more lemon juice for tanginess, salt for saltiness, or cayenne for heat.
Q: Can I use roasted cashews instead of raw cashews?
A: It's best to use raw, unsalted cashews for this recipe, as roasted cashews may impart an unwanted flavor and make the sauce less smooth.
Q: Can I substitute the nutritional yeast with something else?
A: Nutritional yeast provides a distinct cheesy flavor, but you can substitute it with an equal amount of grated vegan parmesan or omit it altogether if you don't mind a slightly different taste.
Q: How long does the nacho cheese sauce last in the refrigerator?
A: Leftover nacho cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• For best results, soak the cashews in water for at least 4 hours or overnight to soften them.
• Nutritional yeast provides a cheesy, nutty flavor and is a good source of vitamin B12.
• For a nut-free option, substitute the cashews with an equal amount of cooked or canned white beans or potatoes.
• Adjust the spices and seasonings to taste preference.
• This recipe is vegan, dairy-free, and gluten-free, suitable for those with food allergies or dietary restrictions.
Serve the nacho cheese sauce warm or at room temperature with tortilla chips, vegetables, or as a dip or topping.
Leftover nacho cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Soaking the cashews ahead of time will significantly reduce the prep time. The sauce can be made in advance and reheated when ready to serve.
- For a thinner consistency, add more water or plant-based milk.
- Adjust the spice level to your desired heat preference.
- For a nut-free option, substitute the cashews with cooked or canned white beans or potatoes.
For a smoky twist, add 1-2 teaspoons of smoked paprika or a dash of liquid smoke. For a spicy kick, increase the cayenne pepper or add diced jalapeños.
Pair the nacho cheese sauce with tortilla chips, fresh vegetables, vegan tacos, or nachos. It also makes a great dip for pretzels or a topping for baked potatoes.
This recipe can be made year-round as it does not rely on seasonal produce.
This recipe contains cashews, which are tree nuts. It is also dairy-free and gluten-free.
