Name: Vegan Nacho Cheese
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 3
Cuisine: american
Ingredients: 1 15 ounce can of white beans (I used cannellini beans), drained and rinsed; 2 cups of vegetable broth; 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 (I used al purpose flour but oat flour would be a great gf alternative!); 1/2 cup of red bell pepper, chopped; salt and pepper to taste (but it doesn’t need much!)

Ingredients

Scale

1 15 ounce can of white beans (I used cannellini beans), drained and rinsed
2 cups of vegetable broth
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 (I used al purpose flour but oat flour would be a great gf alternative!)
1/2 cup of red bell pepper, chopped
salt and pepper to taste (but it doesn’t need much!)

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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

Prep Time: 3 minutes
Cook Time: 10 minutes
Category: dips
Method: stovetop
Cuisine: american

Keywords: vegan sauce, nacho sauce, healthy nacho sauce