Better Vegan Nacho Cheese Sauce Recipes

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BEST VEGAN NACHO CHEESE SAUCE

Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 30m

Yield 10 1/4 cup, 20 serving(s)

Number Of Ingredients 9



Best Vegan Nacho Cheese Sauce image

Steps:

  • Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
  • Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
  • Pour the blended mixture into a saucepan and add the remaining water.
  • Heat the mixture in a saucepan for about 20 minutes.
  • Stir continually to prevent it from burning.
  • Add water to desired consistency (optional).
  • Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
1 teaspoon garlic powder (heaping)
1 teaspoon onion powder (heaping)
3 teaspoons salt
1 (7 ounce) can pimientos (including the liquid)
1/2 cup nutritional yeast (not brewers yeast!)

BETTER VEGAN NACHO CHEESE SAUCE

I modified the Best Vegan Nacho Cheese Sauce recipe to use fresh garlic and onions rather than dried and fresh red bell pepper rather than canned pimentos. There are just two of us so I cut the recipe down and replaced the salt with miso. We like it better this way.

Provided by britspit

Categories     Nuts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Better Vegan Nacho Cheese Sauce image

Steps:

  • Place all ingredients in blender jar and process until very smooth.
  • Pour into a small saucepan and bring to a simmer. Stir constantly until thickened.

Nutrition Facts : Calories 167.8, Fat 9.8, SaturatedFat 1.8, Sodium 304.8, Carbohydrate 15, Fiber 3.1, Sugar 4.4, Protein 7.8

1/2 cup cashews, soaked overnight in water then drained
1 cup unsweetened soymilk
1 garlic clove, peeled
1/2 small white onion, chopped
1/2 small red bell pepper, chopped
1 tablespoon fresh lemon juice
1 tablespoon white miso
1/4 teaspoon smoked paprika
2 tablespoons nutritional yeast

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