How To Make Vegan Nachos Cheese Sauce | Dairy-free Recipe
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- čas přidán 7. 09. 2024
- How To Make Vegan Nachos Cheese Sauce | Dairy-free Recipe
I love this cheese sauce cause it tastes epic. The only way you are going to understand the full idea of this recipe is to make it. So watch the video. Make the sauce. Then we talk! Let's Make Dairy-Free Cheese Sauce Together Now!
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
4 Carrots, chopped
1 Potato, peeled and roughly chopped
1 Garlic Clove, smashed
¾ cup Cashew Nuts
½ tsp Himalayan Salt
½ tsp Black Pepper
Water, as needed
1 Tbsp Savory Yeast
½ tsp Dijon Mustard
𝗠𝗘𝗧𝗛𝗢𝗗
Throw the ingredients except for the yeast and mustard into a pot and pour in enough water to cover the veggies.
Cook on medium-high until the veggies are completely soft.
Drain and reserve the cooking liquid.
Transfer the veggies and cashews to your Vitamix and add the yeast and mustard. Keep the cooking water near, as you will need to add it to the veggies to adjust the consistency.
Blend on low and pour in the water as needed to reach the consistency you want.
Drizzle over corn chips or nachos and enjoy!
C, RSF, DF, GF, VEG, V
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I made this today the only thing I added in was roasted red peppers omg!its amazing!thank you for being on point with every thing you cook🤗
I’ve been making this sauce for 3 years. Before this sauce I bought every vegan cheese available at the time in my area and they all were bad. I am grateful to you for sharing this wonderful recipe with all of us. Thank you 🙏🏻 😊
I'm so happy I am able to share this with you using this platform. 🙏 I hope you'll like my version of this recipe. ❤️
I tried this the other day...added the brine of a pickled jalapeno jar in lieu of the mustard and also added an onion to the pot when boiling. HOLY SHIT! AH-MA-ZING! I'm not a vegan but staying away from dairy - sooooo good!
Hey, I like that with the brine from the jalapenos.
I made this recipe except I didn't throw in the onion, I'll have to try that the next time I make my nacho sauce which it won't be too long since I really loved the way this one turned out!
Hi this is Xavienne. Thank you very much for this new idea. I can't give up cheese. Now I can. And I will try your sour cream recipe as well. Mil gracias.
Hey Arturo, thanks so much for giving this a go! x
WTHEAVENS!!! I LOVE IT AND YOUR ENERGY❣️🥰🤗❣️
Aww thank you!!! Hope you tried the recipe 😉
Wow!!! I am speechless!!! This is absolutely my best score ever for plant-based food recipes!!! I just made it for my teen daughter. We are hooked and so grateful for you sharing!!!! Thank you!!! I can't wait to try your sour cream next!
I am pleased. Give my other recipes a go, and I hope you enjoy them. x
I made this and it's disgusting how amazing it taste :P Ha! My new favorite cheese sauce! Thanx! Keep it up.
Haha I love it! Keep enjoying this one. :)
OMFG!!!!! What are you doing to me. Don't ever stop. I am making this tomorrow. YUM!!
You are my hero from now!!!! I love you and I love your kitchen!!!! And of course your cheese!!
Awww Allonsy xx So happy you tried the recipe.
Love this recipe! I added some pickled jalapenos for a bit of a kick.
Ohhh love the spice! Yumm x
Lo-ve-ly and njammm. You make me hungry at 1 o’clock in the morning 😉
I knoooow it made me salivating too! Hope you'll give this a try today lol
Baking soda is good for removing chemical residue from exterior if not organic (doesn’t get rid of absorbed residues so choose organic).
I am a new subscriber. Rummaging through your channel. How do you have just 10,000 subscribers! Amazing amazing content! I am lacto-vegetarian but I love vegan food. Love that all your recipes are using Whole Food based and sugar free! So much love! You have changed my life!
Thank you so much!
Dear mother of god this is good! Thank you for sharing. Put in over steamed veggies made everyone guess what it was......no one guested potatoes and carrots! Lol
Glad to hear you loved it. Join me in my FB private group so you can share pictures. Here is the link web.facebook.com/groups/ChefCynthiaLouiseOnlineKitchen/?ref=bookmarks
I love your kitchen it's absolutely amazing. I prepared the nacho cheese sauce and it was a hit my granddaughter and friends enjoyed it. Thanks so much for sharing.
Thank you for cooking my recipes, Cheryl. Are you in my private facebook group? To join this private group simply download my free eBook Wholefood beginnings, request access and my team will hook you up.
Here is the link: bit.ly/Get_Wholefood_Beginnings_Free_eBook
Love you work. Keep sharing the love of whole foods. 🙏
Thanks for stopping by. :)
Found you via Pinterest and came over to YT to see the ingredients for this Vegan Nacho Cheese. Love your bubbly personality so have subscribed to see more.
Oh wow! Thank you!
Dream kitchen!! You’re awesome!! I’ll be trying your version
Awesome... let me know what you think.
Tried this recipe today. I ended up adding more carrots than required and hence other flavors were not very intense. To make it more spicy, salty and tarty I added 2 Tbsp White Wine Vinegar + 1 Tbsp Soy Sauce + 1 Jalapeno and the whole dressing turned insanely tasty. I could not resist finishing the entire dip at once.
that's what you call innovation lol!
This was amazing, thanks so much
So dreamy!! Can’t wait to try it; you are the best Chef, much love to you always❤️
Thanks Liz! did you try it yet?
I can’t wait to try this! I’m addicted to nachos. I’m hoping this will knock my old habit.
This could definitely help! Have you tried my dairy free sour cream? Great on the nacho's as well.
Chef Cynthia Louise I’ll have to look up your video and try it! I made vegan mozzarella following these two British brothers on CZcams it was amazing!
Very cool!
I love this recipe, made this for the 1st time last week and 2nd batch almost finished in the fridge! I hope 1 day chef Cynthia Louise pimps up a healthy plant based baba ganoush - love all her ideas and share her passion for wholefood and not going without. :)
Me too Katia! You can do so many things with it too. Ahhh a challenge! I love a challenge. x
Chef Cynthia Louise, Thankyou for your reply! I hope one day to meet you in person at a Bali retreat I think your amazing! Love all the ideas on your blog, online cooking classes with you are on my short term goal list ☺️xx
Me too. Hope it happens. x
you are soo cool!!.....thank you!!!...kids love this! and me too!
Love that your kids love this. It's great because it can be eaten hot or cold. so you can use it like a dip too.
I am in love with that kitchen. It is perfect. I have made this cheese quite a bit this past year. It is wonderful.
So great that you are cooking my recipes! I love this kitchen too. xx
Actually, there are so many versions of this recipe that I don't remember which youtuber it came from last year. I only found your channel 2 days ago but have tried your version with cashews when I saw it. I did not succeed with it as much as I would have liked as it needs more flavouring somehow. Your channel is very exciting and your set is eye candy, for sure. The recipes you do without animal products or processed foods will be the ones I try... and I am so grateful that you have plenty. Looking forward to more...
So great you are cooking the recipes. With this one, what did you feel you needed in it? Did you have a go at tweaking it or adding the flavour you were craving?
I should say that my gauge for success is whether or not my children eat it. I am genuinely struggling so much with feeding my girls plant-based foods and have been for years. They need plants that look and taste like pasta, cheese and bread - with texture and taste like the addictive processed junk. Can you help?
Ok. just be patient with the process. You will get there. Kids change so much. Have you tried my vegan spaghetti bolagnaise? Do you have my cooking classes?
I fucking LOVE everything about your style. Quick question. Have you ever tried adding tapioca starch to your recipe to give it a little stretch? I'm definitely subscribing lol
Hmm ... I havent done this... Did you try it?
Chef Cynthia Louise I have. It definitely helps give the beschemel stretch qualities
Awesome... thanks for sharing. x
dream kitchen
Its a beauty:)
I just made this. Wow! I had to put it I The fridge before I devoured the whole thing. I made it to use with my evening meal. Not right now lol
I dined at Jhoii in Bali recently, and googled for this recipe. Amazing!!
Which kind of potato is best to use here?
Thank you for coming in! 🙏🏻 I used a regular size potatoes.
Only my second video ....instantly drawn to your personality!!!!
Awww thanks! Sing out if I can help with anything.
yummy
I've made several versions of vegan nacho cheese, and while I've been pleased with the results, I'm not fond of the fact that they all require cooking subsequent to the blending process. Constant stirring easily scorched foods is not my idea of fun.
So, I just made a triple batch of this. I like it, and look forward to trying it with nachos this evening, and a good go of Mac & Cheese. I've reserved the remaining cooking liquid and plan on using it instead of water in the sauce for your "Potato Bake" recipe.
I hear you. I like to keep it simple. Sooo did you enjoy the nacho's?
Txs! Trying this!
yes do!
Your pickeled carrots looks interesting Cynthia, after when ever they get placed into the glass jar, in what way can these pickeled carrots be used for? With normal green pickels l know what to use it for, but with pickeled carrots, l have no clue 🤔, can you please tell me what they can be used for?
With much appreciation and
thanks,
Petra.
You can snack it or a side dish x
@@ChefCynthiaLouise
Aha?, ok.
Petra.
I'm eating vicariously watching this video (water fasting, don'tcha know :) )
Haha... I feel you.
Potatoes are nightshade which I am not eating..
But I think I will try it with calauflower.😀
I'd love to hear how it goes. :)
THANK YOU I APPRECIATE IT!
:)
Someone made a comment about the kitchen, here is my spin.....lusting after that sink and the shelving! Father forgive me
:)
Hi Cynthia, How can we make it last longer and carry it on my travels... any tips for preservations
You can freeze it x
Hello , can you please tell how long we can preserve this cheese in refrigerator????
She said up to 5 days in the fridge and you can freeze it.
May I ask where you guys got the wonderfully large pestles you put the salt and pepper in?
Youcan get them at most kitchen shops and sometimes asian grocery stores
Do you have a recipe for cheese slices?? Im switching over to being vegan over the next month or so (its rough since i hate vegetables and i lack most all cooking skills lol) but i can't seem to find a recipe for vegan cheese slices and the ones at the store are pretty gross (I've heard. I haven't tried them)
Hi Heather... I don't have one. Have a play around with a few recipes. Try a couple of recipes on my channel.
Chef Cynthia. Can this sauce be frozen and thawed and reheated? Thank you. Mich x
Yes! Cheese sauce is freezer friendly, just store it well.
My hubby can't have potatoes due to CKD. Can I substitute sweet potato or something different...what would you suggest?
yes give it a go and let me know. x
I heard of people using cauliflower.
What can I add instead of yeast? (Food intolerance problem)
Hello Anna, it is a savoury yeast a dormant inactive yeast. But if you can’t have it then a little parmesan cheese
@@ChefCynthiaLouise Thank you very much for the idea!
Pleasure x
any substitute for nutritional yeast?
Not that I know of... unless you use cheese... Are you unable to eat nutritional Yeast? or having trouble accessing it?
Chef Cynthia Louise i am allergic to it sadly.
I notice the salt was pink, is it Malaysian/Hawaiian salt?
It's pink himilayan salt.
Us measurements? Gonna eyeball it.... hope it works! XO
Australian measurements... :)
Is there something you can use other than yeast?
Hmmmm, savoury yeast or nutritional yeast are the best options to develop that cheesy flavour without actually using cheese. Are you unable to have the yeast?
Sadly, no yeast, eggs, or dairy.
Hmmm, even if it is deactivated?
Rosa Medeiros nutritional yeast is what gives it it's cheesy flavor. But you can try straining plain unsweetened soy yogurt till it's a thick consistency then adding it to the pureed potatoes and carrots once they've cooled. If you let it ferment in the fridge a few days the body of flavor will improve over that time.
Sometimes I use Chickpea Miso instead of Yeast.
That fuckin sink!!!! 😍
It's great hey... designed this kitchen with a couple of mates. I love the sink too.