vegan nacho cheese
This vegan nacho cheese sauce is addicting and life changing!
Servings 2 cups
Ingredients
- 1 C white potatoes, peeled and cubed
- ½ C carrots, peeled and cubed
- ¼ C vegetable oil
- ¼ C nondairy milk
- 2 teaspoon lemon juice
- 6 pickled jalapeño slices
- 3 tablespoon jalapeño pickle brine
- 1 tablespoon tomato paste
- 1 ½ teaspoon arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt
Instructions
- Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You'll need a Vitamix or Blendtec. I've made it in a Magic Bullet in a half batch and it also worked well.
- Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.