What is your favorite food when going to the cinema? Mine used to be nachos, and then this cheesy sauce that comes with it. By now, I know that this sauce likely does not contain a lot of “real” cheese. It is also likely full of not-so-good for you ingredients. But, with the colder weather coming in, I am craving more hearty foods and sometimes you want to have something to dip in front of your telly (or Netflix) – and so today I have for you this awesome Vegan Nacho Cheese Sauce.
Honestly, this sauce is next level 💥. The first time I served it to my husband he looked at me and said: “Are you sure that this is actually vegan?”. Because it is super creamy, it is super delicious, it does taste so much of cheese – but it is none of these things. And whereas the ingredient list does look a bit random – trust me on it and follow the recipe. I promise you will not be disappointed.
I mean just look at the shine of this sauce. Do you not want to dig in straight away and devour it? We have dipped nachos into it, veggies, but we sometimes also just use it as a sauce on roasted veggies. Pretty much anything you are craving cheese on 😉. What more can you want?!
Why is this Vegan Nacho Cheese Sauce good for you?
Beautiful crunchy, orange (well… mainly, they also come in other colors) root vegetable Carrots. As with all vegetables ranging in this color, Carrots are high in beta carotene, which gets converted into Vitamin A in our bodies. Beta carotene and Vitamin A play an important part in supporting our immunity. They are also key to our eye health. Vitamin A protects our eyes against degeneration, promotes good vision, and may also protect us against cataracts. Carrots also contain a lot of Vitamin K1. Your body needs Vitamin K1 in order to produce a protein called “Prothrombin”. This protein is important for blood clotting, as well as bone metabolism. Carrots also contain powerful antioxidants, mainly of the carotenoid type. Carotenoids not only support your immunity but may help to combat common Western diseases, as well as certain types of cancer.
If you have been following me for a while, you know how much I love Cashews. They are super versatile – from being a snack, providing crunch on stir-fries, or being used for creaminess in non-dairy foods (such as in this Vegan Cheese Sauce, or my Vegan Palak Paneer, Vegan Potato Salad, or the more recent Kohlrabi Casserole with Tomatoes and Sage). The options are endless with this one!
Technically a seed, Cashews come from the cashew tree and were originally native to Brazil. They contain a lot of unsaturated fat, the majority being monounsaturated ones. These types of fat are linked to a reduced risk of heart disease and may help to reduce triglyceride levels. Cashews are also rich in Copper, an essential mineral for the body. Copper supports, together with Iron, the formation of red blood cells. It also helps your body to develop healthy bones and supports the nervous system, as well as the immune function of the body.
I have not raved about Garlic, its deliciousness, and all the amazing health benefits in a while. So, it is about time again 😉. Garlic has a strong, potent flavor and is anti-viral, anti-bacterial, and anti-fungal. Most of Garlic’s amazing health benefits are generated by a plant compound called “Allicin”. Allicin is said to reduce inflammation and has antioxidant benefits. The Allicin concentration is at its highest when garlic is freshly chopped and sits for about 10 minutes or so. It therefore definitely makes sense to also include raw garlic into your diet from time to time. Most of the studies, in connection with health benefits for Garlic, have been conducted with supplements. However, in these studies, Garlic has been shown to be supportive of your immune system, reduce cholesterol levels, as well as lower blood pressure levels, which in turn, also reduces your risk of heart disease.
How can I adjust this recipe to my dietary requirements?
This recipe is vegetarian and vegan. It can easily be made paleo by swapping the tamari for coconut aminos. Unfortunately, due to the cashews used, this recipe is not nut-free.
And there you have it for this week 🤩. I hope you enjoy this amazing sauce. Perhaps there is also a Mac ‘n Cheese version that will find its way on the blog shortly as well 😉. In the meantime, dip to your heart’s content. By the way, this sauce will also be awesome on my Best Roasted Brussel Sprouts! Please let me know how you like the sauce – both in the comments below or over on Instagram! I cannot wait to hear what you think!!
Vegan Nacho Cheese SauceCourse: Side, dipsCuisine: Vegan, gluten-freeDifficulty: Easy
This Vegan Cheese Sauce is easy, healthy, and super delicious! Dip it into nachos or veggies or anything you crave cheese on… and ENJOY!
200 gr. carrots
1 cup (160 gr.) cashews
¼ cup nutritional yeast
3/4 cup (180 ml.) non-dairy milk
1 garlic clove
2 tsp mustard
2 tsp tamari
1 lemon, juiced
1.5 tsp salt
Pepper to taste
- Start by soaking the cashews in water for ca. 6 – 8 hours (or a minimum of 2 hours in boiling water.
- Wash the carrots and cutting them into chunks and boiling them in water until tender
- Add all of the ingredients to a blender and blend on high until smooth. Serve alongside nachos, jalapenos, and your favorite veggies! ENJOY!