Stuffed with hidden vegetables and free of soy, this vegan cheese sauce is the perfect sauce for dipping chips into. Your kids will never know they are eating cauliflower and bell pepper. What a Mom Win for you!
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Whoever said you had to eat a bunch of processed, fake, junk to enjoy vegan cheese sauce clearly hasn’t LIVED. It’s 2018, people! You can make delicious, vegan, nacho cheese that’s full of fresh vegetables and is actually good for you! By using cauliflower, carrot, and roasted bell pepper as your base, you’re able to create a creamy, and tasty nacho vegan cheese sauce–perfect to enjoy during the Super Bowl, or curled up on the couch while you binge watch your favorite shows. Either way works for me. I’m not here to judge, just to provide you with this cheesy-goodness.
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Que, so who’s ready for some queso?! You are! That’s who. Start getting those chips ready for dipping into this velvety and creamy Vegan Cheese Sauce:Print
Vegan Cheese Sauce
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 cup vegan cheese sauce 1x
- 1/4 of an orange bell pepper
- 1 c. cauliflower florets
- 1 c. carrot, chopped
- 1/2 c. water
- 2 Tbsp. jalapeño juice, from a jar of jalapeños
- 2 Tbsp. nutritional yeast
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. garlic salt
- 2 tsp. all purpose flour
- pinch of sea salt
- pinch of red pepper flakes
- Set your oven to broil and line a piece of parchment paper on a baking sheet.
- Place the bell pepper, skin side up, on the baking sheet and lightly coat with olive oil. Broil for about 10 minutes, or until it starts to blister. Transfer the bell pepper to a bowl, cover with plastic wrap, and allow it to steam.
- In a pot, bring the cauliflower and carrot to a rapid boil for 8-10 minutes or until soft and cooked through. Drain and immediately transfer to a high speed blender.
- Add the blistered bell pepper, oil, water, jalapeno juice, seasonings, and nutritional yeast to the blender. Blend on medium-high until a smooth consistency is formed. Add more salt and/or jalapeno juice according to your preference.
- Heat a small saucepan over medium heat and add the cheese sauce. Once warm, whisk in the flour until desired thickness. Add salt and red pepper flakes to taste.
- Eat immediately, or refrigerate in a covered container for up to one week.
This is a very mild sauce. Amp up the spiciness by adding more jalapeno juice and a few pickled jalapeno slices and blend.
Note that the sauce will thicken up a little after it has cooled.
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This post has been written by Hilaire Baumgartner, FnB contributor
Hilaire is the blogger behind the site Baumass Foods, where she makes and eats plant-based foods that are the bomb. When she is not in the kitchen or drinking kombucha, she can be found in the gym or chasing after her son. Follow Hilaire on Instagram, Facebook, Pinterest, and Twitter! You can read more about the Fork and Beans contributors here.
As a vegan, mexican food nights are my go to when having guests over! This is going to be an amazing addition to my guacamole to dip chips into!
Peace & Love
Wow this looks amazing! Definitely need to try this ASAP…yum!
Rich and velvety–it’s a must!