Description
Say hello to the best creamy Vegan Nacho Cheese Sauce made without cashews or other nuts! It's actually boasting with nutrition as it's packed with secret veggies and fiber for a healthy, dairy-free indulgent dip or sauce.
Ingredients
- 1/2 cup carrot peels or shredded carrots
- 1/2 cup butter beans (or other neutral flavored white bean)
- 2 tablespoons avocado oil (or other light, neutral olive oil)
- 1 teaspoon minced garlic
- 3 tablespoons tapioca starch (flour)
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1 cup plant milk (such as oat, almond, cashew, flax, etc.)*
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika
Instructions
In a large skillet, heat the oil over medium heat. Add the garlic and saute the garlic until it starts to turn golden. Whisk in the tapioca starch until it absorbs all the oil, then add the nutritional yeast and salt. Whisk to combine.
Next, add the plant milk and whisk until the mixture is relatively smooth.
Transfer the mixture to a blender along with the shredded carrots or carrot peels and beans, apple cider vinegar, and paprika. Blend on high until very smooth and creamy. Option to add a splash more plant milk if you desire a thinner consistency.
Notes
*If you use cashew or almond milk this recipe is no longer nut free.
I previously said to place the beans and carrots into a microwave safe bowl, cover with water and microwave for a couple of minutes. I have since removed this step because it's not needed and it also allows the carrots and beans to retain more nutrients blending them in this cheese sauce raw.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Homemade Condiments
- Cuisine: American