Almost a week into another new month - look at that! The summer weather is still going strong here, so why not keep that festive vibe going with the BEST nacho cheese sauce.
This reminds me so much of the nacho cheese from Taco Bell it isn't funny.
I sometimes can't believe how a few simple ingredients, like potatoes, carrots and nooch (okay there are more ingredients than that but still) can create such complex, cheesy flavor. You'll be dipping all the tortilla chips and dousing all the nachos with this cheese sauce: see below ;)
Best Ever Vegan Cheese Sauceadapted from: The Real Food RDS
Ingredients1 yellow-fleshed potato, peeled and chopped1 medium carrot, peeled and chopped1/2 cup raw cashews1/2 unsweetened original almond milk1/4 cup nutritional yeast1 tbsp white miso3 tbsp olive oilhalf of a lime1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp paprika1/4 tsp cayenne1 tsp sea salt
DirectionsPut cashews in a small bowl and cover with boiling water. Place a plate or cloth over the bowl while you prepare the other ingredients.
Put the chopped carrot and potato in a small sauce pan, cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and let the veggies cook for about 20 minutes.
Drain the cashews and the veggies. Place in a blender. Add the remaining ingredients to the blender and scrape down the sides until completely smooth. Add more milk if the sauce gets too thick.
