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Vegan Nacho Cheese Sauce

Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 2 cups

Equipment

  • Frying Pan
  • Blender

Ingredients

  • 1 cup roasted cashews
  • 1 cup almond milk
  • 3/4 cup water divided
  • 1/2 medium russet potato (approx 180g/6oz) peeled and thinly sliced
  • 1/4 cup vegetable oil
  • 3 large cloves garlic halved
  • 1 chipotle pepper in adobo sauce
  • 2 tsp cider vinegar
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 tsp granulated sugar
  • 1/2 tsp +20 drops Hedessent Fried Onion Flavour

Instructions

  • Heat oil in a large skillet over medium heat. Add potatoes and garlic and cook for 3 minutes. Add chipotle, salt, cumin, and paprika and cook for 1 minute.
  • Stir in cashews and cook for 2 minutes. Pour in almond milk and ½ cup water and cook until potatoes are tender, about 5 minutes.
  • Scrape into a blender. Whirl until smooth, adding the remaining ¼ cup water if mixture is too thick. Add vinegar, sugar, and Fried Onion flavour. Pulse to combine.
  • Scrape into serving bowl and serve with tortilla chips.

Video

Notes

Pro Tip #1:
Refrigerate for up to 3 days in a covered container. Bring to room temperature before serving or heat in microwave until just hot.
Pro Tip #2:
Serve over baked potatoes, sweet potato fries, charred broccoli, cauliflower steak, drizzled on a vegan pizza, or in macaroni and cheese. 
Note: If you are new to cooking with flavour, we always recommend trying a recipe as-is before you alter it. If you’re looking to add some of our other savory flavours to this recipe, like our Cheddar or Parmesan, remember only a few drops will do. These are concentrated flavours, so always start lightly, taste, and adjust to your liking. 
Happy Cooking!