Vegan Chili Cheese Sauce (Stove Top)
Servings: 10
Calories: 73kcal
This Vegan Chili Cheese Sauce is dairy free, oil free, and gluten-free. This version is made on the stove top and is cheesy delicious!
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Ingredients
- 1 clove garlic no need to chop
- 1/2 orange bell pepper deseeded and roughly chopped
- 1/2 yellow onion roughly chopped
- 1 carrot, large roughly chopped, no need to peel
- 2 Yukon Gold potatoes, medium roughly chopped, no need to peel
- 1/2 cup raw cashews
- 1 teaspoon salt
- 1/2 Tablespoon apple cider vinegar
- 1/2 Tablespoon white miso
- 1/4 cup nutritional yeast
- 1 Tablespoon Mexican/taco seasoning
- 1 15.5 ounce can black chili beans in sauce undrained
- 1 Tablespoon hot sauce (I use Frank's) optional, to taste
- 1 4 ounce can green chilis optional
- 1 Tablespoon Deliciou Nacho Cheese Seasoning optional, to taste
Instructions
- Wash and rough- cut your vegetables - no need to peel the carrot or potatoes.
- Add along with the garlic and raw cashews to a boiling pot of salted water. Boil for about 15 minutes, until vegetables are tender. Drain reserving 1 cup of water from the pot.
- Add to a high speed blender along with all other ingredients except for the chili beans in sauce, hot sauce, and other optional items. Blend until smooth. Only if necessary, add some unsweetened plant milk - one Tablespoon at a time. You shouldn't need more than one or two Tablespoons.
- Pour into a large serving bowl. Add chili beans in sauce, hot sauce and other optional items to taste.
Notes
Contains nuts! Safety first. You must disclose to anyone you serve this to that this recipe includes nuts as nuts aren't normally found in cheese sauce.
Nutrition
Calories: 73kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Sodium: 275mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1205IU | Vitamin C: 13.3mg | Calcium: 18mg | Iron: 1.9mg