Ok ok, best ever vegan cheese sauce? Bold statement I know. It’s vegan cheese, after all. But zam, this stuff is good. I’ve tried my fair share of vegan cheese and, trust me, there are some good ones. And some bad ones. But this one does not even compare.
- It doesn’t involve cashews. Aka no soaking time required, and prep = simplified. The simplest, in fact. Which brings me to..
- It takes 10 minutes to make. TEN
- And finally, the taste – honestly it replicates the flavor, texture, and consistency of nacho cheese sauce perfectly. It’s kind of amazing. Try it out yourself and see what I mean:)
I hear there’s a football game on Sunday, but don’t ask me where or when or who’s playing, but I do enjoy a good Super Bowl Sunday party so I chose now to share this (not-so-secret) favorite sauce of mine served on top of NACHOS.
They will always have a place in my heart for two reasons. One – as a kid, we’d come home from school staaaarving (of course), and on special days my mom would whip up quick nachos- just chips and melty cheese, maybe some salsa. Mmm. Nothing beats that simple deliciousness. Then when I became gluten-free, and the world was not yet on a gluten-free kick, nachos became my go-to restaurant order. Because you can’t always get a salad.
These particular nachos are my grown up plant-based version. They’re naturally gluten-free and piled with all the goods —
Vegan Cheese Sauce
Chili or black beans (I used my quinoa enchilada bake leftovers!)
Salsa (Use Jack’s Special and thank me later)
Simple, easy crowd-pleaser. Because if you’re going to serve vegan nachos to a crowd, they better be delicious. I promise these won’t disappoint:) Pro-tip: bake them on a sheet pan! Simply pour out the chips, top, and bake. It creates the meltiest, crunchiest flavor and clean up is streamlined.
Other ideas for this sauce besides good ‘ol queso –>
- Mac ‘n Cheese – This is the perfect consistency to pour over noodles for classic mac n cheese! (also try my butternut squash mac n cheese)
- As a dip for pretzels
- Poured over broccoli or cauliflower for a classic broccoli cheese dish
Regardless of how you use this vegan cheese sauce, I know you will love it! Let me know if you try it by tagging me on instagram! @karlcooks or #karlcooks.
- Whisk together oil, cornstarch, and almond milk in a skillet over medium heat for a few minutes.
- Blend mixture together with nutritional yeast, salt, and pepper in a blender.
- Pour back into skillet and let cook about 3 more minutes until it starts to thicken.
- Set aside as it will start to thicken more as it cools.
- Best served warm.
- For nachos: spread chips on a baking sheet and top with chili (or leftover quinoa enchilada bake) and cheese sauce. Bake for ten minutes. Top with salsa, avocado, cilantro, and lime.
Best when fresh, but if re-heating, warm and mix again in blender so it's smooth.
Happy Superbowl-ing! 😉