Incredibly cheesy vegan nacho cheese sauce is easy to make. It’s full of healthy ingredients so you can indulge, smothering your nachos, or having a big bowl cheese sauce with your chips.
1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potatoes
1/3 cup raw cashews
3 or more tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons organic olive oil
1 clove garlic minced
1/2 teaspoon onion powder
1/2 teaspoon pink Himalayan salt
cubed fresh pineapple
Place cauliflower and potatoes in a medium saucepan, cover with water, about an inch above. Add 1/4 teaspoon salt. Bring to a boil over high heat then bring down to simmer. Cook until vegetables are fork tender which will take around 10 minutes.
Drain, running cool tap water over them so they become room temperature.
In a high-speed blender like a Vitamix place cooked cauliflower, potatoes, cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth and creamy. You might need to add more water, try a tablespoon at a time to get the consistency you want.
Assemble the chips, black beans, pineapple, cucumbers, and onions on a serving plater. Top with nacho cheese sauce, cilantro, and salsa. Serve.
*Recipe adapted from Love & Lemons