Vegan Nacho Cheese
This easy vegan sauce is simple to make, nut free, and SO SO creamy! I know you’re going to love this nacho cheese and you’ll want to put this on everything!
Servings: 3
Ingredients
- 15 ounces white beans canned, I used cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 jalapeno large, roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ⅓ cup nutritional yeast
- 2 tablespoons dijon mustard
- 2 tablespoons flour I used all purpose flour but oat flour would be a great GF alternative!
- ½ cup of red bell pepper chopped
- salt and pepper to taste but it doesn't need much!
Instructions
- In a medium pot, stir together the beans, broth, jalapeno, and spices. Bring to a boil.
- Reduce heat to a simmer. Stir in the nutritional yeast, dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken. Remove from heat.
- Add in the bell pepper.
- Blend the mixture using an immersion blender OR in a blender/ food processor.
- Season to taste with S&P.
- ENJOY!!!!
Notes
Recipe adapted from 500 Vegan Recipes
Nutrition
Calories: 261kcal | Carbohydrates: 47g | Protein: 18g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 832mg | Potassium: 999mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1212IU | Vitamin C: 32mg | Calcium: 145mg | Iron: 7mg
