You will absolutely love this vegan nacho cheese! It's super creamy, rich, and slightly spicy. And it's just bursting with flavor! We simply can't get enough of it around here!
1/2cupunsweetened non-dairy milk (almond or soy milk)
1/4cupcashews(unsalted and not roasted)
1teaspoononion powder
1teaspoongarlic powder
1/4cupcanola oil or olive oil
1/2teaspoonhot sauce
1/4teaspoonsalt
1tablespoonlemon juice
1/2teaspoonsmoked paprika powder
Instructions
Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.
Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.
Process until smooth. This will take about a minute.
Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.
Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!
Notes
It's very important to use a high speed blender for this recipe. Otherwise the vegan nacho cheese won't become as creamy. I used my Vitamix, which I absolutely love.
If you want to make it a bit easier for your blender, you can soak the cashews overnight in cold water or 30 minutes in boiling water. This step is, however, not necessary if you use a Vitamix like I did.
Please don't leave out any of the ingredients. I often list ingredients as optional, but in this recipe you need all of them for the right consistency and the right taste. It took me a while to perfect my vegan nacho cheese recipe.