Although there are a ton of vegan nacho ‘cheese’ sauce recipes made from potatoes and carrots, sweet potatoes, butternut squash, or white beans, I wanted to make an oil free nacho ‘cheese’ sauce with a little kick.
First, the beauty of this cheese sauce is the variety of ways you can change its flavor by changing just a few ingredients. Secondly, you can make a large amount of base cheese sauce in advance, and add that special flavor for whatever occasion you choose. See the notes in the recipe.
Back in the day, prior to healthy eating and eating plant-based, my mom used to make a nacho cheese sauce from Velveeta Cheese and Rotel tomatoes. Needless to say, I wouldn’t eat Velveeta if you paid me, but I had an epiphany today about how to give my ‘cheese’ sauce the little kick it needed, and it worked!
There isn’t a carnivore alive that would have any idea this isn’t the real deal, and it happens to be oil free and virtually fat-free as well. So, give it a try, and don’t tell those plant-based skeptics the truth. It’s our little secret.