Creamy Vegan Nacho Cheese Sauce

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In only a minute or two in a high-speed blender you possibly can have a rich-and-creamy, fully dairy-free, “tacky” vegan nacho cheese sauce that’s excellent as a dip for chips or drizzled over veggies.

Overhead view of a white bowl of vibrant orange vegan nacho cheese sauce.

Earlier than You Get Began

When you’re not utilizing a high-speed blender, or in case your sauce doesn’t come out completely clean, simply pour it by way of a strainer earlier than heating it. That’ll catch any wayward cashew remnants and depart you with a wonderfully creamy vegan nacho cheese sauce.

Methods to Make This Recipe

See recipe card under for full listing of measurements, elements, and directions.

Mix

Add the entire elements to a high-speed blender and mix till clean! You could have to cease a few occasions and scrape down the edges of the blender simply to ensure nothing escapes the blades.

Cheryl’s Tip: An everyday blender will work rather than a high-speed blender! When you’re utilizing an everyday blender, I’d suggest soaking the uncooked cashews in boiling water for quarter-hour earlier than mixing them. They’ll mix far more simply in the event that they’re softened first.

Warmth

When you’re utilizing a Vitamix blender, the “scorching soup” setting will maintain this step for you. In any other case, put a saucepan on the range over medium-low warmth and pour within the blended cheese sauce. Whisk the sauce continuously till it’s fully warmed by way of.

Eat

The way you take pleasure in your vegan nacho cheese sauce is totally as much as you! I find it irresistible as a queso-stand-in with an enormous bowl of chips, however you possibly can pour it over steamed broccoli or drizzle it onto a baked potato as a substitute.

What I Love About This Recipe

That is one vegan nacho cheese sauce that truly tastes like an actual nacho cheese sauce! It’s in no way bland, and it doesn’t style like puréed nuts. Subsequent time you’re within the temper for chips and queso, skip the store-bought stuff that by no means tastes fairly proper and do this one as a substitute.
This vegan nacho cheese sauce is ridiculously versatile – it really works simply as superbly on steamed veggies or a baked potato, as drenching tortilla chips, layered with sautéed mushrooms and onions, tomatoes, jalapeños. Good for dipping, and I guess it’d even kick some booty as a mac and cheese sauce!

Recipe Variations

Add a Little Texture: After mixing the sauce, stir in a number of diced inexperienced chiles or diced jalapeños. They’ll add just a little bit of warmth, too!
Consistency is Key: When you like a thinner nacho cheese sauce, you possibly can enhance the quantity of water by ¼ cup or so. I’d wait till you mix the ingredient as-written, then add any additional water in small increments. That method you don’t make it too runny!
Go Nut-Free: I haven’t examined it on this recipe particularly, however boiled potatoes could make a superb alternative for the cashews in some instances. 1 cup needs to be a lot – ensure they’re peeled, cubed, after which boiled till they’re fork-tender. You could want to regulate the quantity of water you add to the blender. Tell us the way it works out should you give this model a attempt!

Making modifications to a recipe can lead to recipe failure. Any substitutions or variations listed are easy modifications that I imagine will work on this recipe, however outcomes will not be assured.