Ginger 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)
- 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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