Non Dairy Nacho Cheese Dip Sauce Food
VEGAN NACHO CHEESE
If you're craving that spicy, melty goodness of nacho cheese but don't want the dairy, sodium, or yucky processed junk, then this is the recipe for you. In fact, we don't think anyone will ever be able to tell this is vegan. By using a base of vegetables and nuts, you get an ultra-creamy dip made with real, whole-food ingredients plus healthful fats and plant-based nutrients.
Provided by The Real Food Dietitians
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, place the cashews. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
- In a small saucepan, place the diced potatoes and carrots. Cover the vegetables with water and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes, depending on the size of the pieces.
- Drain the cashews and vegetables. Place the drained cashews, potato, and carrot in the container of a food processor or high-powered blender.
- Add the drained green chilies, non-dairy milk, oil, lime juice, and spices; blend on high, stopping to scrape down the sides of the bowl/blender, as needed. Process until the sauce is uniformly smooth. Add additional non-dairy milk, if desired, to achieve your desired consistency. Keep it thick for dipping, or make it thinner for drizzling.
- Store leftovers in a covered container in the refrigerator for up to 5 days. Stir again before serving.
Nutrition Facts : ServingSize ¼ cup, Calories 91 calories, Sugar 2 g, Sodium 295 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 2 g, Cholesterol 0 mg
BEST VEGAN NACHO CHEESE SAUCE
Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!
Provided by Enjolinfam
Categories Lunch/Snacks
Time 30m
Yield 10 1/4 cup, 20 serving(s)
Number Of Ingredients 9
Steps:
- Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
- Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
- Pour the blended mixture into a saucepan and add the remaining water.
- Heat the mixture in a saucepan for about 20 minutes.
- Stir continually to prevent it from burning.
- Add water to desired consistency (optional).
- Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!
NON-DAIRY NACHO CHEESE DIP / SAUCE
For the health of it, DH and I are trying to incorporate more vegan and raw foods into our diet. My good friend and her husband are on a similar path. Lately, she's been telling me tales of smothering everything with this vegan cheese sauce -- crackers, veggies, chips, pasta -- you name it. So, it is here for safekeeping. Can't wait to get started!
Provided by Glori-B
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
- Place all ingredients in your blender. I use Vita-mix.
- Blend on high for about 30 seconds, or until mixture is completely smooth.
- Serve immediately with chips or crackers or toast, pasta or veggies, or whatever you please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.
Nutrition Facts : Calories 336.5, Fat 20.5, SaturatedFat 3, Cholesterol 2.1, Sodium 1219.3, Carbohydrate 31.3, Fiber 8.8, Sugar 2.8, Protein 12
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