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Vegan Nacho Sauce! (No cashews!)



Vegan Nacho Sauce Recipe

I have been playing with this recipe for quite sometime :) I finally got it and it so delicious and versatile! Great for dips, burritos, tacos, salad bowls, mac & cheese, etc.


Vegan Nacho Sauce Ingredients:

  • 1 tbsp of avocado oil

  • 3 chopped russet potatoes

  • 1 chopped large carrot

  • 1 sliced red bell pepper

  • 1/3 of a yellow onion

  • 1 jalapeño

  • 3 cloves of garlic

  • 3 Tbsp of plant based butter

  • 1/4 cup of gf flour

  • 1-1/2 cups of plant based milk

  • 1/2 cup of nutritional yeast

  • Salt and pepper

  • 1 tsp of onion powder


Vegan Nacho Sauce Directions:

  1. Preheat oven to 400 degrees

  2. Spray or drizzle avocado oil on a baking sheet

  3. Add diced potatoes, carrot, red bell pepper, garlic cloves, and jalapeño to the baking sheet and bake for 20 ish minutes- flipping half way through. (Take the garlic out around 15 minutes)

  4. Heat a skillet over medium heat and add vegan butter, and garlic paste from the baked garlic cloves.

  5. Stir for about a minute and add in the milk and flour and whisk until combined

  6. Take out roasted veggies and remove the seeds from the jalapeño

  7. Transfer vegan butter mixture to a high speed blender and add roasted veggies, (I start with 1/2 the jalapeño and adjust spice from there), nutritional yeast, salt and pepper, onion powder and blend to desired consistency. I like a little texture so I don’t purée it all the way!

  8. Serve and enjoy!!

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