Vegan Nacho Cheese Sauce
Nutrition
Calories: 147kcal | Carbohydrates: 6.8g | Protein: 6.1g | Fat: 9.6g | Fiber: 1.8g
This is the best vegan nacho sauce I've ever had. It's made with soy milk, cashews and nutritional yeast, so it packs in some protein too!
Servings
Ingredients
- 1 1/2 cup Raw Cashews unsalted and unroasted
- 1 cup Soy Milk unsweetened, original
- 3/4 cup Water
- 1/4 cup Nutritional Yeast
- 1 1/2 tbsp Jalapeno Brine
- 1 tsp Miso Paste I used mellow white
- 1/2 tsp Maple Syrup
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 3/4 tsp Lactic Acid
- 3/4 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1/2 tsp Turmeric
- 1 1/4 tsp Salt
Instructions
- Either pre-soak the raw cashews overnight or toss them in boiling water for 20 minutes. This softens the cashews and makes them easier to blend. This is especially important if you don't have a high powered blender (like a Vitamix).
- Once the cashews have been softened, drain the excess water and add them to your blender with all of the other ingredients.
- Blend everything until very smooth and creamy.
- Store in the fridge.
- If you need to heat it up, add it to a pot and slowly heat up on low heat.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Vegan Nacho Cheese Sauce
Did you make this recipe?Mention @proteindeficient.vegan
