Creamy Vegan Nacho Cheese Sauce

So I just served this to a room full of male athletes and its gone now. Every last scoop.

 

Done. Perished. Did not survive the winter. 

In fact, there's a crusty ring of evidence suggesting some poor soul tried to scrape the sides of the cast-iron in a desperate scavenge for more. You know the look. 

But just between you and me, I'm not even sure half these dudes knew what they were shoveling into their pie-holes. That's right, this liquid gold is far from your average queso.

 

Made with just vegetables, cashews and spices - you're looking at a hot n' spicy pot of dairy-free deliciousness. No bloating, GI disturbances, inflammatory hormones, pesticides or antibiotics. 

Strictly the good stuff. And now that it's officially omnivore approved, I'd say this honey-pot is ripe for any occasion.

 

Indulge responsibly, ladies & germs.

Prep time: 60 miN

Cook time: 25 min

Total time: 1 hr 25 min

Makes About 4 Cups

Ingredients:

  • 2 cups raw cashews, soaked 

  • 2 Tbsp avocado oil

  • 8-10 cloves garlic, minced

  • 1 white onion, chopped

  • 4 carrots, sliced

  • 8 oz. fire-roasted green chilis

  • 1 tsp cumin

  • 2 tsp chipotle chili powder

  • 1 tsp smoked paprika

  • 1 cup vegetable broth

  • 2/3 cup nutritional yeast

  • salt and pepper, to taste

  • 2 cups unsweetened non-dairy milk

  • Jalapeno pepper slices, to taste ( I used the Trader Joes' Hot & Sweet jarred ones!)

Optional: fresh cilantro & chili peppers for garnish + tortilla chips for dipping

Directions:

Add the raw cashews to a bowl and cover with hot water. Leave to soak for 1 hour. 

Add the avocado oil to a large skillet over medium heat. Once hot, add in the minced garlic and chopped onion and saute for 2-3 minutes. 

 

Add the carrots and green chilis and cook for an additional 3-5 minutes. 

Add the cumin, chili powder and smoked paprika, and stir to coat the vegetables. Increase the heat to medium-high and add the vegetable broth. Bring to a simmer and cover for 15 minutes, or until the carrots are tender. 

Toss the vegetable saute into a high-speed blender, and add in the drained cashews, nutritional yeast, salt/pepper, non-dairy milk and jalapeno slices (I did about 10-12 Hot & Sweet slices). Blend until smooth and creamy. 

Taste the cheese sauce and add more salt or jalapeno slices as desired. Pour mixture into a shallow serving dish, garnish with more pepper slices + cilantro and serve warm with tortilla chips for scooping. ENJOY!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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