Preparing the Vegan Nacho Cheese Sauce

Nacho cheese sauces have always been dairy based but there are some reasonable vegan versions that bring their own inimitable style. This version is a superb dipping sauce for nacho crisps and crudities such as carrot batons.

This nacho cheese sauce could be a more sophisticated replacement for the more simple vegan cheese sauces that have a basic formulation. It is perfectly possible to take this vegan nacho cheese version too and use as a substitute cheese sauce for pizzas, lasagnes and covering vegetables. The nutritional yeast flakes are essential for creating the cheese base flavour.

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Equipment:

• a 3-pt heavy bottomed and enamelled saucepan, stainless steel pans or copper-lined saucepans.
• kitchen bowls
• electric hand blender or blender
• small saucepan
• wooden spatula or spoon
• wire whisk

Ingredients: 

• 1 litre cold water
• 120g (1 cup) carrots – chopped into 2″ pieces
• 120g (1 cup) potatoes -chopped into 2″ pieces
• 120g (1 cup) onions – chopped into 2″ pieces
• 3-4 cloves garlic
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 2 tbsp nutritional yeast flakes
• 1 tsp turmeric powder
• 1 tsp of chili powder,  paprika or smoked paprika 
• 250g (3/4 cup) oat milk
• salt and ground black pepper to taste

Preparation:

1. To a large saucepan add cold water and bring to the boil on a medium-high heat.
2. Add the vegetables and boil thoroughly for 15 minutes
3. Drain the vegetables using a colander and place in a large bowl
4. Into a large bowl, add the garlic cloves, garlic powder, onion powder, nutritional yeast flakes, turmeric powder, chili powder or paprika, oat milk and any salt and ground black pepper to taste.
5. The whole mixture is best poured into a large bowl blender and whizzed to a strong yellow sauce.