Nacho cheese sauce

Whenever I went to the cinema to watch a movie, nachos with cheese sauce was always a must-have companion during a suspense-packed movie. However, when you know how many additives, preservatives and sugars go in the ready-packed sauces that are served at the cinemas, you do not want to buy it again, no matter how well your taste buds are tricked. Luckily, I found just the perfect recipea (never pass up an opportunity to make a pun!) to create your own nacho cheese sauce without any nasty ingredients which tastes even better than ‘the real thang’. Oh and it’s entirely vegan! All you need is a blender and the following ingredients.

For approximately 500ml sauce, you’ll need:

  • 2 medium potatoes (the kind for baking)
  • 1 medium carrot
  • 3T nutritional yeast
  • 1 handful cashews
  • 1t onion powder
  • 1t garlic powder
  • A hint of smoked paprika
  • 1/4t dried chili flakes (or the tip of a fresh chili)
  • A hint of cardamom
  • 3/4T Himalaya salt
  • 1 cup (approximately 230ml) of non-sweetened plant milk (I used soy milk)
  • Fresh juice of 1/3 of a lemon
  • A hint of curcuma if you want the sauce to be more yellowish

Easy peasy creation:

  • Cut carrot and potatoes in roughly even pieces
  • Boil water and steam for 16 minutes at medium high heat. When done, stick a knife or fork into the bigger pieces to see if it pierces through without resistance.
  • Cool down under cold water, then toss all into a blender (potatoes and carrot should cool down enough to be touched barehanded easily).
  • Toss the remaining ingredients into the blender and blend up everything for ca. 35 seconds in a high speed blender, or until smooth.
  • Serve immediately or keep in a closed jar in the fridge for up to 3 weeks, if you can resist eating it all ūüėČ
  • Take the jar to a movie and enjoy!

The recipe video is also up on my YouTube channel. Watch it here:

Simple, isn’t it? I have tried many variations of this recipe but found my own touch to resemble the taste I remembered and loved from my omnivore days, and also this recipe is for me the closest to a melty cheddar cheese sauce (yes, the one that’s usually made with nasty animal milk). And by the way, this recipe doesn’t end here. You can use it for a lot other things. But that’ll be another blog entry.

Let me know if you tried my recipe and liked it in the comments below, or use the hashtag #peasfultaste on instagram or facebook. Follow me if you haven’t already. Thank you for reading ūüôā

By |2018-04-17T18:03:41+00:00July 23rd, 2017|ENGLISH|0 Comments

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