Y’ALL. It was our Saturday morning mission today to make a good vegan nacho cheeze sauce.
But listen, I TOTALLY get all the people that say they could never be vegan because of cheese (the real kind).
I get you. I was you once upon a time. But the reality is, cheese hurt my stomach and I had to figure out how to create and enjoy dairy-free cheese. It did take me a while to get used to it, but now it’s like second nature.
My husband and I have been making cashew based cheeses for a very long time, but cashews can get expensive. So I decided to make a cheeze sauce without using cashews to save some extra dollars AND for people with nut allergies.
It’s made entirely of vegetables and spices, but the result is creamy and hugely flavorful.
You can use this as a nacho cheeze dip, for loaded nachos, on top of steamed broccoli, or on a baked potato. The possibilities are endless!
- 2.5 cups russet potatoes, peeled and cubed
- 1 cup carrots, washed and roughly chopped
- ⅓ cup unsweetened almond milk (or nut-free milk like rice or hemp) * OR veggie broth
- 7oz can of green chilis
- juice from half a lemon
- ½ cup nutritional yeast
- ½ t garlic powder
- ¼ t onion powder
- 1-1¼ t sea salt
- In a large pot, boil water and add potatoes and carrots.
- Boil until fork tender.
- Drain and add to a high speed blender.
- Put all other ingredients except the green chilis in the blender.
- Add juice from the green chilis to the blender, but set the chilis aside.
- Blend until creamy.
- Pour the mixture in a medium pot over medium heat.
- Add the green chilis, stirring occasionally.
- Cook until heated through!
- Serve with tortillas chips, steamed veggies or baked potatoes.