Better Vegan Nacho Cheese Sauce Recipes

BEST VEGAN NACHO CHEESE SAUCE

Best Vegan Nacho Cheese Sauce image

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

Ingredients

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!)

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!

VEGAN NACHO CHEESE SAUCE

Vegan Nacho Cheese Sauce image

Creamy smooth and delicious vegan version of nacho cheese sauce. Great for any Mexican dish, but I like this as a dip for cut up veggies. I've used canned tomato when I had no fresh, and it turned out well, too. Found on living-foods.com

Provided by Yogi8

Categories Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 small tomatoes
3 avocados, peeled and pit removed
1 chili pepper
1/2 small red bell peppers (I used roasted red pepper) or 1/2 small other small red sweet pepper (I used roasted red pepper)
1 teaspoon chili powder or 1 teaspoon blended cumin
salt and pepper

Steps:

Blend all in blender or food processor till smooth.
Adjust seasonings to your tase.

Nutrition Facts : Calories 176.3, Fat 14.9, SaturatedFat 2.2, Sodium 10.9, Carbohydrate 12, Fiber 7.7, Sugar 2.9, Protein 2.8

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