Get ready to evolve your tastebuds with this healthy, gooey, creamy... nacho cheese! Seriously tasty, easy-to make, and not a hint of dairy - this plant-based nacho cheese (100% vegan) will keep you coming back for more. To make this recipe even better - it is literally made with veggies - so you can smile knowing that you and your guests (or your kids) are getting their veggie game on with every dip!
Fun fact: You can also use this recipe to make mac n' cheese or homemade pizza. This sauce is awesome... awesome-sauce!
Makes around 6-8 Servings
What you'll need
1 bag Münki Jamaican Jerk Cashews, 3/4 for sauce & 1/4 to sprinkle on top
2 cups potatoes (approx 8 small potatoes), peeled and diced
1 cup carrots (2-3 carrots), peeled and diced
1/2 cup water
1/2 cup nutritional yeast
1/3 cup extra virgin olive oil
1 tsp yellow mustard
1 tsp sriracha
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp lemon juice
1/2 tsp liquid aminos or tamari
Boil or steam the potatoes and carrots for about 10 minutes or until just tender (try not to over cook). Drain them and add them to a high-powered blender.
Add all the remaining ingredients and blitz until smooth. Depending on your blender this could be 1-5 minutes.
Serve immediately with tortilla chips & sliced up veggies (or for you fancy folks... crudités)
PRO TIP:Keep leftover sauce in an airtight container in the fridge for about a week or freeze it (it freezes well)! To defrost, ransfer the frozen container to the fridge the night before & heat it in a saucepan over a low flame just before you serve it up. You can always add a splash of water or plant-milk to the saucepan to make it creamy, easy to stir and stop it from burning.
This sauce is addictive. Don't say we didn't warn you!