Vegan Nacho Cheese Sauce
**UPDATE: there’s now a fun little recipe video for this Vegan Nacho Cheese:
So, fun story (completely, 100% UNrelated to this Vegan Nacho Cheese Sauce). Last week I took my cat to the vet to get spayed. I dropped her off and several hours later got a call from the vet. I figured they were just calling me to let me know that the surgery had gone well. However, the vet said that as they were prepping for the surgery, they discovered that my cat was pregnant. WHAT?
After explaining that my cat was only 6 months old, we have no other cats, and that she has literally never been outside our house, I insisted that there’s simply no way she was pregnant. They said they’d call me back.
30 minutes later the vet calls again, apologized, and said it was a false alarm. WHEW! I guess my cat had an extremely swollen something-or-another that felt just like a pregnant cat belly.
All is well and I now have a cat that is not and never will be pregnant. Although, if I’m being 100% honest, I personally wouldn’t have minded a few kittens being forced on us….even if they had been miraculously conceived :)
OKAY! On to the recipe at hand because that ^^^^^^^^^^^^^ is PURE magic.
I’ve made vegan nacho cheese several different ways. I’ve seen people make it with cashews (which is tasty but a lot of extra fat), potatoes (haven’t actually tried it this way), and even with just red bell peppers and cauliflower and other veggie bases. The only common ingredient between most of the recipes is nutritional yeast.
THIS Vegan Nacho Cheese recipe actually uses white beans as the base. The beans are cooked (with some spices, broth, and a bit of jalapeno for a kick) and eventually pureed which results in a DELICIOUSLY creamy cheese sauce.
After it’s all simmered for a bit and the nutritional yeast and red pepper is added in, you’ll have something that looks a bit like this:
I simply used my blender (although an immersion blender or food processor would work just fine) and blended it all up until I got a nice, smooth, and creamy cheesy consistency.
I made this cheese sauce several times in the course of just about a week bc OMG it’s so GOOD!
The first time I made it for Stephen, I didn’t tell him what it was made out of and he didn’t seem to notice. He also didn’t seem to complain as he ate an entire LARGE plate of nachos covered in this cheese sauce :D
If you’re looking for a plant based, dairy-free alternative for nacho cheese, this recipe is PERFECT! And even if you’re not looking for either of those things, I think you should still try it! :)Print
- 1 15 ounce can of white beans (I used cannellini beans), drained and rinsed
- 2 cups of vegetable broth (I use this broth base)
- 1 large jalapeno, roughly chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1/3 cup of nutritional yeast
- 2 tablespoons of dijon mustard
- 2 heaping tablespoons of flour (can use all purpose, I used THIS gluten free flour blend)
- 1/2 cup of red bell pepper, chopped
- salt and pepper to taste (but it doesn’t need much!)
- 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.
Recipe adapted from 500 Vegan Recipes