This sauce is so good. Recently we had it on nachos and made a southwest mac and cheese with it by adding it to noodles with black beans and tomatoes and some cilantro.
This nacho cheez isn’t only good on nachos but makes an awesome dipping sauce at parties. You can switch it up by adding some of your favorite salsa or adding some beans for a thicker dip! Best part, it’s oil-free and plant based and you do not have to feel guilty about eating the whole dish.
Nacho Cheez Sauce
You will need:
- 1/4 cup of soaked cashews (for 10 minutes)
- 10-12 dime sized sun dried tomatoes (for 10 minutes)
- 1 cup of peeled yellow potatoes (boiled)
- 1/2 of carrots (boiled)
- 8-10 picked jalapenos (can omit, but it adds flavor)
- 2 tsp of lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp of arrowroot starch or cornstarch
- 1 tbsp of nutritional yeast
- 1/2 tsp of cumin or more to taste
- 1/2 tsp of salt
- 1/4 cup of soy milk (I recommend the soy milk for flavor reasons. But if you only have almond or rice milk that’s fine.)
- Start out by pouring hot or boiling water over your cashews and sun dried tomatoes in a small bowls.
- Next dice up your potatoes and carrots and put them in a small pot and bring to a boil.
- Add all of the spices, lemon juice, arrowroot starch and nutritional yeast to a blender.
- After your potatoes and carrots are just soft, add them to the blender with the milk, sun dried tomatoes and cashews.
- Blend on high speed until completely pureed together.
- Taste your cheez, make sure it’s to your liking, change anything that needs to be changed and scoop every last bit into a serving bowl, or onto nachos or noodles for Munching. And enjoy!!!!