First of all, what do you call cheeze that’s not your cheeze? NACHO CHEEZE *the crowd goes wild*
I have a couple of different ways I like to make my nacho cheeze sauce, depending on what veggies I have on hand but the fried onions are non-negotiable for me; they are what makes this sauce so darn delicious.
1 small/medium boiled diced potato
1 medium boiled diced carrot (if I don’t have any carrots, a red or yellow bell pepper works just fine – raw or roasted)
1/2 or a whole white onion, diced and fried in pepper and chilli flakes till the edges are browned
5 heaped tablespoons of Engevita nutritional yeast flakes (or more – you can never really have too much)
2 garlic cloves (or less if you like, but you’re probably a vampire)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 teaspoon turmeric (helps you to get to a cheesey colour)
1 teaspoon vinegar
100ml almond milk (other dairy free milks will work but I haven’t tested them)
Whizz in a food processor till smooth.
Can serve as is or heat gently on the hob.
I like to have mine drizzled on chilli, nachos or as a dip for tortilla chips.