Name: Cheeseless Nacho Cheese Sauce
Total time: PT1800.0S
Yield: 8
Ingredients: 1 Carrot; 1/4 Yellow Onion; 1 cup Soft Tofu; 2 tablespoon Nutritional Yeast; 1 Lemon; 1/2 teaspoon Dijon Mustard; 1 teaspoon Distilled White Vinegar; 1 teaspoon Garlic Powder; 1 teaspoon Paprika; 1/2 teaspoon Chili Powder; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Salt; 5 slice Pickled Jalapeño Pepper

This Cheeseless Nacho Cheese will give you all the flavor for none of the guilt. Vegan, low fat, full of protein, and perfect for dipping or pouring anywhere you'd want to use regular nacho cheese.

Low-Fat

SideChef Original

Beginner

Cheeseless Nacho Cheese Sauce

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Carrot

Yellow Onion

Soft Tofu

Nutritional Yeast

tablespoon

Lemon

Dijon Mustard

teaspoon

Distilled White Vinegar

Garlic Powder

Paprika

Chili Powder

Ground Cumin

Salt

Pickled Jalapeño Pepper

slice

Blender

Stove

Roughly chop the {@1:}. Finely dice the {@0:} (you want 1/4 cup of onion).

Roughly chop the Carrot (1 N/A). Finely dice the Yellow Onion (1/4 N/A) (you want 1/4 cup of onion).

Roughly chop the Carrot (1). Finely dice the Yellow Onion (1/4) (you want 1/4 cup of onion).

Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium heat for 15-20 minutes, or until carrot pieces are soft and easily piercable with a fork.

Add the boiled carrot, {@1:}, onion, and {@0:} to a blender.

Add the boiled carrot, Soft Tofu (1 cup), onion, and Nutritional Yeast (2 tablespoon) to a blender.

Next add the juice from {@7:}, {@1:}, {@2:}, {@6:}, {@5:}, {@4:}, {@3:}, and {@8:}. If desired, throw in some {@0:} as well. Blend all ingredients until combined.

Next add the juice from Lemon (1 N/A) [juiced], Distilled White Vinegar (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 teaspoon), Chili Powder (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Dijon Mustard (1/2 teaspoon), and Salt (1/4 teaspoon). If desired, throw in some Pickled Jalapeño Pepper (5 slice) as well. Blend all ingredients until combined.

Next add the juice from Lemon (1), Distilled White Vinegar (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 teaspoon), Chili Powder (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Dijon Mustard (1/2 teaspoon), and Salt (1/4 teaspoon). If desired, throw in some Pickled Jalapeño Pepper (5 slice) as well. Blend all ingredients until combined.

Use as a dip for chips, the star of a loaded vegan nacho plate, slathered all over some plant-based enchiladas, or however you would use nacho cheese!

Cheeseless Nacho Cheese Sauce

4.8

30MINS

$0.24

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

Want to rate or review this recipe?