Yes you read it right. Vegan cheese sauce. And before you curl up your nose and say “that’s not a thing” just bare with me. It is a thing, a truly remarkable thing that you will want to make again and again to compliment so many dishes. I’ve made renditions of this without the jalapeno peppers and topped things like mac & cheese and a breakfast strata. If you’re uncomfortable calling it cheese, just call it cashew gravy like I do and get on with your deliciously satisfied day. I’m calling it nacho cheese sauce here and I stand by my decision.
If you are looking for diary-full cheese sauce and you are here purely by accident, do follow the link to my Nacho Nicki’s Nacho Cheese Sauce recipe.
NOTE: I did not make up this recipe. My friend, Becky send it to me, but she also did not make up this recipe. Someone else did, and if I find the source I will include it here.
Author: Nicki Dowland
Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.
This looks super intriguing! I’ve never tried making vegan cheese before.
It’s a really versatile sauce. Every time I make it, I find new ways to eat it. It makes pretty solid Mac & Cheese alternative, too.