You could say this Plant-Based Nacho Cheese Sauce recipe is long overdue. I’ve shared a number of recipes where it’s played a starring role.
It all began when I was looking for a cheese sauce to go with some baked fries. That’s when I discovered Kathy Hester’s delicious Creamy Vegetable-based Vegan Cheese Sauce. With a few extra spices it became a perfect plant-based nacho cheese sauce.
I used it again in my Cheesy BBQ Chickpea Wrap.
Plant-Based Nacho Cheese Sauce
The main ingredients include:
I like to use frozen cauliflower florets. Frozen veggies reduce prep time and are easy to keep on hand.
I just pile baby carrots in the measuring cup – no need for peeling and chopping!
Small young turnips are milder than larger adult turnips. If you want more of a sharp cheddar taste, go with a larger turnip. You can always use the leftovers in roasted veggies.
Cashews add creaminess. Be sure to use raw cashews.
You boil the nuts and veggies until they are tender then you simply blend them with some almond milk, nutritional yeast and spices.
This Plant-Based Nacho Cheese Sauce is so easy to make and so delicious! I have a feeling it will be starring in more recipes to come!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.