EASY VEGAN NACHO CHEESE SAUCE

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Last week, we ate at the Veggie Grill near us. Oh my goodness, I could eat there every day! Unfortunately (or fortunately, for the budget!), it’s a good 25 minutes away, so we really don’t get there often enough. We do live near Portland, THE Mecca for vegan food, but it’s far enough that with 3 kids and traffic, we rarely make it to the city for good vegan eats.

Anyhow, we got the nacho appetizer to share, and that’s when I started thinking about the fact that I really needed to up my nacho game. I was anxious to come home and try to re-create the nacho cheese sauce they had. It was SO good. And mild enough that I knew my kids would totally go for it.

I do have a tried and true recipe on the blog for Vegan Queso Dip with Cashews that is somewhat similar to this one. It’s amazing and a real crowd pleaser, but it is quite spicy and has chunky tomatoes and green chiles in it, which my kids aren’t crazy about. It’s also thicker, and makes for a better dip with chips than a pourable sauce.

Ingredients

• 2 cups raw cashews
• 3 tablespoons lemon juice (from about 1 large lemon)
• 4 cups water, divided, plus more as needed to thin
• 1/2 cup nutritional yeast
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 2 teaspoons salt, or to taste
• 1-2 teaspoons Sriracha, optional

Instructions

1. Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.
2. Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.
3. ..............................

for full recipes please see : www.noracooks.com

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