Plant-Based Nacho Cheese Sauce
A simple mix of vegetables and spices creates a creamy texture and delicious flavor in this dairy free plant-based nacho cheese sauce recipe. (V and GF)
Servings Prep Time
8 10minutes
Cook Time
15minutes
Servings Prep Time
8 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Add cauliflower, carrots, turnip and cashews to a sauce pan and cover with water.
  2. Bring to a boil over high heat and then reduce to medium-low and simmer for 15 minutes or until veggies are tender when pricked with a fork.
  3. Drain cooked veggies and place in a high-speed blender.
  4. Add almond milk and remaining ingredients to blender.
  5. Cover and begin blending on low and increase to highest speed.
  6. Blend on high for approximately 30 seconds. (Use tamper if necessary – I usually don’t need to.)
  7. Scrape down sides with a spatula and blend for another 20 seconds or so. (Remember to begin blending on lowest speed and increase to highest speed.)
  8. Use immediately or store in fridge and reheat as needed. (It’s so good, it’s not likely to last very long, but it should be okay for a few days.)
Recipe Notes

Recipe makes a little over 2 cups of sauce.

This recipe is adapted from Healthy Slow Cooking.