Fructose Free Dairy Free Nacho Cheese Sauce
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Learn more →Ingredients
6 servings
- ¾ cup raw cashews
- 1 medium yukon gold potato (about 6 oz), peeled and cut into 1-inch chunks
- 1 medium carrot, peeled and cut into 1-inch chunks
- ¾ cup water (reserved from boiling vegetables)
- ¼ cup nutritional yeast
- 2 tbsp pickled jalapeño brine (from the jar)
Ingredient notePickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeno brine, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp cayenne pepper (optional)
For serving
- 2–3 tbsp pickled jalapeño slices, for serving (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes, then drain and discard the soaking water.
- 2
While the cashews soak, place the potato and carrot chunks in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until both are completely tender and a fork slides through without resistance, about 12–15 minutes. Before draining, ladle out and reserve 3/4 cup of the cooking water. Drain the vegetables.
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