Best Vegan Nacho Cheese Sauce
This is the best vegan nacho cheese sauce you can make! It stretches like real cheese, looks the part and tastes delicious over nachos, fries or veggies.
Ingredients
- 2 potatoes cut in small cubes
- 2 carrots sliced
- 5 Tbsp nutritional yeast flakes
- 3 Tbsp olive oil
- 5 Tbsp tapioca starch
- water the water from the boiled veggies
- 1 Tbsp lemon juice
- 1 tsp sweet paprika
- 1 ½ tsp salt
Instructions
- Boil the veggies until tender, about 20 minutes. Remove from the heat and leave them in the water for 10 more minutes.
- Drain them, saving some of the cooking water, about 1 1/2 cups, maybe a little bit more.
- Put all the ingredients in a food processor and blend until smooth.
- Add the reserved water little by little, until you reach the desired consistency. It should be smooth and semi-liquid.
- Pour the mixture into a large pan over medium heat.
- Stir continuously. You'll see the sauce thicken and get stretchy. Stir for about 10 minutes.
- Serve!
Notes
The sauce thickens as the tapioca cooks and firms up further once chilled, so reheat it with a splash of water or plant milk to restore the pourable texture.