Mexican Flavored Nacho Cheese Sauce Vegan Recipes
VEGAN NACHO CHEESE
Steps:
- Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.
- Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.
- Process until smooth. This will take about a minute.
- Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.
- Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 19 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
EASY VEGAN MEXICAN CHEESE SAUCE
You only need 6 total ingredients and 10 minutes to make this Mexican Cheese Sauce! So easy, fast and delicious and great on so many things. It will take your Mexican food up a notch!
Provided by Brandi Doming
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- First, you will need to soak your cashews if you don't have a high-powered blender like a Vitamix. Soak the cashews in a bowl filled with water overnight or 8 hours, drain and rinse and proceed.
- Starting with just 1 teaspoon cumin, add everything to your blender and blend until smooth and creamy. Taste and add any more salt if desired. I found the amount to be just perfect, based on the acidity that came from my salsa, but you may need to adjust.
- Add the sauce to a small pot and turn the heat to low. Cook for about 5 minutes, just until it's thickened up some. You will notice it thickening. Whisk occasionally along the sides, so it doesn't stick too much. Don't really walk away while cooking it, as it cooks quickly. Don't worry if it sticks a little, you can always smooth it back out. It's important to cook it on low heat because if it's too high, the cheese will get too thick and turn crusty. About 5 minutes should do it.
- The tahini version will take a bit longer to thicken up. The color will darken some after cooking, to a more true cheesy color. Pour in a serving bowl and give it a good stir to smooth out. Pour extra salsa on top if using as a dip, if desired. Mine was spicy, so if yours is mild, it's a great idea to add a little extra salsa on top and it not be too hot. Serve immediately with chips, over tacos, burritos, etc.
- Store in the fridge. It will thicken as it sits in the fridge, so give it a good stir and thin out a little with water if desired (mine didn't need it), but it stays really creamy and smooth. Reheat on low.
VEGAN NACHO CHEESE SAUCE
Life is just better with Vegan Nacho Cheese Sauce. It is definitely a family favorite condiment of ours and this plant based version will knock your socks off. We use it to top off bowls of beans and greens, as...
Provided by Jill Dalton
Categories Recipes
Yield 8
Number Of Ingredients 1
Steps:
- Add all ingredients to blender and blend until smooth.
- Add a little water if necessary to get it blended well.
- As is sits, it thickens.
- Keep in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 200, Fat 20 grams
MEXICAN FLAVORED NACHO CHEESE SAUCE - VEGAN
Great for dipping tortilla chips or veggies. Also a great topper for tacos, burritos or enchilladas!!
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 16
Steps:
- Combine all ingredients in a blender and puree until completely smooth.
- Pour mixture into a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.
- Stir in extras, if using.
- Serve with chips or veggies, or to top your favorite Mexican dish!
Nutrition Facts : Calories 432.2, Fat 12.7, SaturatedFat 2.2, Sodium 1809.7, Carbohydrate 54.1, Fiber 22, Sugar 3, Protein 40.3
VEGAN NACHO CHEESE
This is a delicious vegan recipe that is packed full of good nutrition. It's so simple all you do is blend the ingredients and heat it up in a pot. It's a great alternative to nacho cheese.
Provided by Kylee Melo RD
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
- Heat over low heat until warm, about 5 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 5.3 g, Fat 5.4 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 294.9 mg, Sugar 1.1 g
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