Life is just better with Vegan Nacho Cheese Sauce. It is definitely a family favorite condiment of ours and this plant based version will knock your socks off. We use it to top off bowls of beans and greens, as a dip for chips, and as a sauce for burgers and sandwiches. Being so popular and versatile, we always have a container of it in the fridge.
1 cup raw, unsalted cashews (substitute for nut allergies: 1 cup rolled oats)
1/4 cup raisins
1 tsp smoked paprika
1 1/2 tsp onion powder
2 Tbsp nutritional yeast
1 tsp Braggs liquid amino acids
2 Tbsp white wine vinegar
1 cup water
- Add all ingredients to blender and blend until smooth.
- Add a little water if necessary to get it blended well.
- As is sits, it thickens.
- Keep in an airtight container in the fridge for up to a week.