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)

Prep Time 10

Cook Time 15

Total Time 25

Servings

Ingredients

1½ cups frozen cauliflower florets - fresh is also okay – but more work!
1 cup baby carrots or chopped carrots – but again, more work!
½ cup turnip peeled, chopped
⅓ cup raw cashews
water – enough to cover veggies in saucepan
1 cup plant milk - I use unsweetened almond or soy milk (or 3/4 cup rice milk)
¼ cup nutritional yeast
1⅛ tsp. granulated garlic or garlic powder
1 tsp. fine sea salt
½ tsp. paprika
½ tsp. chili powder - adjust to taste
¼ tsp. ground mustard powder
¼ tsp. cumin
⅙ tsp. onion powder
⅛ tsp. crushed red pepper flakes
⅛ tsp. oregano
⅛ tsp. black pepper

Instructions

Add cauliflower, carrots, turnip and cashews to a sauce pan and cover with water.
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.
Drain cooked veggies and place in a high-speed blender.
Add plant milk and the remaining ingredients to the blender.
Cover and begin blending on low and increase to highest speed.
Blend on high for approximately 30 seconds. (Use tamper if necessary – I usually don’t need to.)
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.)
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.)

Notes

Recipe makes a little over 2 cups of sauce.

This recipe is adapted from Healthy Slow Cooking.

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition