Vegan Nacho Cheese Sauce
 
Prep time
Cook time
Total time
 
My quest continues to prove a plant-based diet can have it all. This nacho cheese sauce warrants that fact. I use carrots in this recipe to give it that appealing orange color which so many cheeses have. Please dive right in and give this recipe a try.
Author:
Category: Sauce, Dip, Cheese
Cuisine: Gluten-Free, Vegan
Serves: 1 cup
Ingredients
  • ¾ cup raw cashews, soaked for 4 hours or overnight*
  • ¼ cup peeled carrots, medium diced, soaked for 4 hours or overnight*
  • 1 tablespoon white, yellow or chickpea miso paste
  • 2.5 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon white pepper
  • ½ cup hot water (you may need more depending on your desired consistency)
Instructions
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Drain and rinse your cashews and carrots well in a strainer.
  3. Place all the ingredients in a high speed blender.
  4. Start the blender on a low setting and gradually increase to full power. Scrape the sides with a spatula. If you wish for a thinner sauce, add a bit more hot water. Blend again.
  5. Taste your cheese and adjust seasoning if need.
  6. Pour into a serving bowl or gravy boat. The cheese will be a perfect serving temperature from the hot water.
  7. Enjoy as a dip, pizza sauce, pasta sauce, or with nachos.
Notes
*I soak my cashews and carrots in the same bowl.
**Prep time does not include soaking timel
Recipe by Rife.Style at https://rife.style/vegan-nacho-cheese-sauce/