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Spicy, Creamy Nacho Sauce

Spicy, Creamy Nacho Sauce

If we can have creamy, rich nacho cheese sauce without dairy, why wouldn’t we? Using a hack I learned way back in the 1990s, well before decent vegan cheese came onto the market (quick shout-out to friend and OG vegan Jo Stepaniak and her life-changing Ultimate Uncheese Cookbook for the ingenuity behind it), that potatoes, carrots and a select other ingredients together can make a pretty fabulous cheese sauce. Add the seasonings you want, plus some cashews for thickness and texture, and you’ve got something you will be able to take to any gathering and get heaps of compliments. If you are seeking a thinner, more pourable sauce, add more broth; if you’d like it to be less spicy, pick a mild salsa and dial back on the chili powder and cayenne.  

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Spicy, Creamy Nacho Sauce

cup raw, unsalted cashews, soaked for an hour and drained
4 cups Russet potatoes, peeled and cut into chunks
1 cup carrots, peeled and cut into chunks
1 cup low-sodium vegetable broth
cup nutritional yeast
cup roasted red bell pepper, drained and rinsed
cup red salsa
1 tablespoon minced garlic
tablespoon chili powder
2 teaspoons granulated onion or onion powder
2 teaspoons cayenne pepper
1 teaspoon cumin
1 tablespoon fresh lime juice
Salt and pepper to taste

Boil or steam the potatoes and carrots until tender.

Add to a blender with all the rest of the ingredients and blend until very smooth.

Transfer contents to a pot and heat on medium-low, stirring often, until heated through. When thickened, turn off the heat, stir in the lime juice and season to taste.

Serve warm.

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