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Vegan Nacho Cheese Sauce

Creamy, tangy, dreamy vegan nacho cheese sauce is perfect for chip dipping, plates of nachos, tacos, burritos, flautas- the list goes on! 
Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups

Equipment

  • high speed blender

Ingredients

  • 1 cup raw cashews, soaked or blanched
  • 1 medium sized carrot, peeled and sliced
  • 2 cups filtered water
  • ¼ cup white miso
  • 1 tbsp nutritional yeast
  • 1 tsp tomato paste
  • 1 tsp agave
  • ⅛ tsp onion powder
  • ⅛ tsp garlic powder
  • ⅛ tsp paprika
  • 2 tbsp lemon juice, plus more to taste
  • 2 tsp pickled jalapeño brine, plus more to taste
  • ½ tsp salt, plus more to taste

Instructions

  • Start by soaking your cashews, if soaking.
  • Next peel (or wash well) your carrot. Slice into thick "coins".
  • Add carrot slices and filtered water to a small saucepan. Place on stove over medium heat. Let carrots boil until tender.
  • Meanwhile, place the rest of the ingredients in the blender: cashews, miso, nutritional yeast, tomato paste, agave, onion powder, garlic powder, paprika, lemon juice, pickled jalapeño brine, and salt.
  • Once carrots are cooked, add them to the blender along with about half of the remaining water from boiling.
  • Blend on high until sauce is well-blended and smooth. Add more water as needed. I'll typically add the rest of the pot and sometimes need additional filtered water as well, depending on desired consistency.
  • Taste for seasoning (using a chip is best). Add more salt, lemon juice, and/or jalapeño brine as needed to taste. Often times, all 3 are needed until preferred flavor is reached.
  • Once done, pour cheese sauce into a bowl and enjoy!