Nachos you can feel good about eating? Heck yeah! Cheesy sauce made out of veggies? You bet! Loaded plant based nachos are where it’s at.
This vegan cheese sauce is the bomb. If you are reallyyy not into using pickled jalapeños you could sub the pickle juice (equal amount) or a little less quantity of apple cider vinegar (1.5 tsp). But I definitely recommend it with the jalapeño. It’s really not very spicy, though I suppose that could depend on your brand.
Let’s chat about potatoes. For this recipe you’re better off with white/yellow/red potatoes (or one with a similar texture) rather than something like a russet. Russets tend to be a little more mealy, which will give your plant based cheese sauce mashed potato vibes (probably not what you want). You might want to gravitate towards smaller potatoes as well. General I prefer to use white potatoes because peeling is unnecessary – personally I don’t mind the tiny bits of skin.
As with most things that I make, you can and should customize this recipe to your liking. Put on whatever toppings tickle your fancy. These are just the ones I was feeling.
Vegan Nacho Cheese Sauce
Creamy vegan queso that you won't be able to get enough of!
- 2 cups Potatoes
- 1 cup Carrots
- 1/4 cup Nutritional Yeast
- 2 tbsp Nut butter (sunflower or cashew are best)
- 1 tbsp Miso Paste
- 2 tbsp Pickled Jalapeño Juice
- 3 tbsp Tapioca Starch
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- Extra Pickled Jalapeños (optional)
- 1/2 tsp Chili Powder (optional)
Peel, chop, and boil potatoes and carrots until they are soft, but not over cooked. A fork should go through them fairly easily but they should not be falling apart.
Let potatoes and carrots cool, using a cold water bath if necessary.
Blend all ingredients in a blender or food processor until smooth. Add water if necessary to blend and achieve desired consistency. (Likely no more than 1/2-1 cup)
Transfer the cheese sauce to a pot and cook over medium heat. Heat until tapioca starch begins the thicken and sauce reaches desired consistency.
Now that you have your toppings and cheese sauce, you’re ready to assemble you plate of nachos. Layer ingredients for the best chip to topping ratio. Optional: bake nachos at 350F for 5-10 minutes.
The possible applications of this plant based cheese sauce are not limited to vegan nachos though! You can slap this stuff on anything. We like to dip pretty much anything in it and I bring it as a topping when we have a “taco salad” theme for salad club at work. (Yes, salad club. It is what it sounds like. More on that some other time.)
If you make this vegan cheese sauce, be sure to share with me on social media 🙂
Have a wonderful week.