Wednesday, 13 Nov 2019
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Nacho Cheese Sauce

Nacho Cheese Sauce

“Why are those people dipping chips in mushy carrots?”  This was the question my 5 year old daughter asked me this weekend while we were waiting for our movie to start (we saw the movie Brave – super cute!).  I explained that it wasn’t ‘mushy carrots’ but a nacho cheese sauce.  She asked if we can have  some and before I could reply, Caleb answers with  ”No!  But she’ll make us some at home.”  Gosh, they know me so well!

I couldn’t believe how similar this tasted to regular processed nacho cheese sauce.  It had that same smokey, nacho, cheesy taste.  It was awesome!  If you want to achieve the same smooth silky texture then you’ll need a pretty powerful blender.  I made this in my food processor which is on it’s last legs.  It doesn’t have enough power left to really smooth out the cashews the way it should.  I could have gotten out my Vitamix but I was too lazy – it’s happens a lot!  Even if you don’t have a powerful blender the sauce will still turn out great – it just won’t be as smooth.

I spread some of the cheese sauce over tortilla chips and sprinkled some chopped Chili Dog Sausages over the top. Along with some jalapeños, lettuce, onion and salsa it made for a delicious plate of nachos!  It would also be delicious on Black Bean Tacos, a Crispy Taco Salad or paired with some Refried Beans.  Enjoy!

Sarah

Ingredients:

  • 1/2 cup raw cashews
  • 6 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 4 tsp miso (a milder miso like a sweet white miso works great)
  • 1 tsp lemon juice
  • 4 tsp potato starch or cornstarch
  • 1 1/3 cup non dairy milk (I used oat milk)
  • 4 ounces green chills (I used La Preferida Organic Mild Diced Green Chiles) *see notes
  • 1/4 cup jalapeño slices (I used La Preferida Organic Mild Jalapeño Nacho Slices)
  • a dash or 2 of smoked paprika (this gives it a great smokey taste as well as a more orange color like traditional nacho cheese sauce)

Preparation:

  1. Soak the cashews in hot while for about 30 minutes (longer if you don’t have a powerful processor or blender), drain and transfer to a food processor or powerful blender.
  2. Add the remaining ingredients to the blender and process until smooth.
  3. Transfer the cheese sauce to a sauce pan and cook over medium high heat, stirring constantly, until thick.
  4. Serve over tortilla chips, veggies, rice and beans, pasta and more.

Nutritional Info:

Makes approximately 1 cup.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 91, Cal. from Fat: 40, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 7g, Fiber: 2.5g, Sugars: 3.5g, Protein: 5.5g, Sodium: 277.50mg, Chol: 0mg

Notes:

For a chunkier style sauce do not process the green chiles in the blender.  Add them to sauce while it is thickening on the stove.

Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.  Reheat as needed on the stove or microwave.

Nacho Cheese Sauce

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Nacho Cheese Sauce
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