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: Bekah Rife
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
First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
Drain and rinse your cashews and carrots well in a strainer.
Place all the ingredients in a high speed blender.
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.
Taste your cheese and adjust seasoning if need.
Pour into a serving bowl or gravy boat. The cheese will be a perfect serving temperature from the hot water.
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/