Try this recipe on taco salad, tacos, burrito, nachos even on lasagna or baked potato and steamed broccoli. It is our all time family favorite, friends who tried this recipe always leave happy and satisfied. You can make this recipe as simple as you can, but if you go far and beyond, you'll get that satisfaction on your taste buds. Let's dig in!
Note: I added a store bought vegan cream cheese and sour cream in this recipe to give an extra creaminess like real dairy, but they are an optional ingredients.
VEGAN NACHO CHEESE SAUCE
Ingredients
1 c. Raw Cashew
1 TB Lemon Juice
1/2 c. Nutritional Yeast
3/4 c. Red Bell Pepper Pimientos
2 c. Water or low sodium vegetable broth
1 tsp Garlic Powder
1 tsp. Onion Powder
1/2 tsp Smoked Paprika
1/8 c. Cornstarch
1/2 c. Vegan Cream Cheese (optional)
1/4 c. Vegan Sour Cream (optional)
Salt to taste
Instructions
- Add the vegetable broth or water first in a blender, then add the rest of the ingredients.
- Transfer into a sauce pan and let it simmer in low medium heat, whisking regularly until becomes hot, but don't let it boil. Keep whisking while it thickens, if it's getting thicker add some extra water, but be careful not to add too much. Whisk until it gets the right consistency but not too thick and not too thin.
- Serve as a dip for chips or pour over as a sauce for steamed vegetables or pasta.
- Store the left over in the fridge. It will be thicker when it gets cold, so add a little extra water when reheated to get the right consistency.
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