A thick, creamy, tangy, gooey vegan nacho sauce made with supermarket staples. Perfect for dipping or topping nachos, baked potatoes, veggie burgers, or macaroni and cheese.
Ingredients For The Vegan Nacho Cheese Sauce Recipe
6 tablespoon Vegetable shortening or palm oil
1 Small onion, thinly sliced
2 Medium cloves garlic, thinly sliced
0.5 Jalapeao pepper, seeds and ribs removed, thinly sliced
0.5 teaspoon Ground Cumin
1 teaspoon Ground Paprika
0.5 teaspoon Granulated garlic powder
1 teaspoon 1 chipotle pepper packed in adobo sauce, finely chopped, plus adobo sauce
4 ounce Russet potato, peeled and thinly sliced
4 ounce Roasted cashews
0.5 cup Water
0.5 cup Almond milk
1 teaspoon Hot sauce
2 teaspoon Pickling liquid from a can of pickled jalapeao peppers
Nutrition value
667
calories per serving
49 g Fat21 g Protein36 g Carbs16 g FiberOther
Current Totals
49 g Fat
21 g Protein
36 g Carbs
16 g Fiber
MacroNutrients
Carbs
36 g
Protein
21 g
Fiber
16 g
Fats
Fat
49 g
Vitamins & Minerals
Calcium
176 mg
Iron
9 mg
Vitamin A
3645 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
96 mcg
Vitamin B12
0 mcg
Vitamin C
40 mg
Vitamin E
12 mg
Copper
2 mcg
Magnesium
372 mg
Manganese
4 mg
Phosphorus
512 mg
Selenium
13 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
