Who doesn’t love nacho cheese?! I use this on EVERYTHING! It works well as a dipping sauce for tortilla chips or fresh veggies like carrots and celery. The possibilities are endless! I promise this sauce will have even the pickiest cheese-eaters fooled. It’s an excellent alternative to dairy nacho cheese because it’s low in fat, full of plant protein, and of course cruelty free.
This creamy cheese sauce is full of flavor with a slight kick of spiciness from the fresh jalapeño coupled with the subtle smokiness of the smoked paprika. Did I mention it was oil free?
From start to finish, you can have this sauce ready in 5 minutes or less. Just add the ingredients to the blender, heat before serving, and enjoy!
- 1 cup of silken tofu *
- 1/2 cup of peeled and cubed cooked carrots **
- 2-3 tbsp chopped fresh seeded jalapeño (roughly 1 jalapeño)***
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Add all ingredients to a blender and blend until smooth.
To heat the sauce, transfer to a saucepan over medium-low heat. Stir to heat the sauce for about 2-4 minutes or until desired temperature. Alternatively, the sauce can be added to a microwave safe dish and heated on high for 2-3 minutes in the microwave.
*Or cooked potato.
**Canned carrots can be used instead after draining and rinsing.
**Do not seed the jalapeño if you want a spicy nacho cheese sauce.