Best Ever Vegan Nacho Cheese Sauce

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 flavour. You'll be dipping all the tortilla chips and dousing all the nachos with this cheese sauce: see below ;)

Best Ever Vegan Cheese Sauce

adapted from: The Real Food RDS

Ingredients

1 yellow-fleshed potato, peeled and chopped

1 medium carrot, peeled and chopped

1/2 cup raw cashews

1/2 unsweetened original almond milk

1/4 cup nutritional yeast

1 tbsp white miso

3 tbsp olive oil

half of a lime

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp cayenne

1 tsp sea salt

Directions

Put 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.