Name: Vegan Nacho Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 65 g carrot peels*; 90 g butter beans; 30 ml avocado oil ((or other light, neutral oil)); 5 g minced garlic; 40 g tapioca starch/flour; 10 g nutritional yeast; Fine sea salt; 240 g plant-based milk; 5 ml apple cider vinegar; Pinch smoked paprika

Vegan Nacho Cheese Sauce

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

2 Cups

American

What you'll need

65 g carrot peels*
90 g butter beans
30 ml avocado oil (or other light, neutral oil)
5 g minced garlic
40 g tapioca starch/flour
10 g nutritional yeast
Fine sea salt
240 g plant-based milk
5 ml apple cider vinegar
Pinch smoked paprika

Method:

*Scrub the carrots, then peel and discard the outer layer of the carrots. Using the peeler, slice the carrots into thin ribbons. It’s important to make the carrots thin so they can soften easily in the microwave.
Place the carrot peels and drained beans into a microwave-safe dish and cover with water. Microwave for 2 minutes. Let the carrots and beans sit in the hot water while you prepare the rest.
In a large pan, heat the oil over medium heat. Add the garlic and fry until it starts to turn golden. Whisk in the tapioca starch until it absorbs all the oil, then add the nutritional yeast and salt. Whisk to combine. Next, add the milk and whisk until the mixture is relatively smooth. Transfer the mixture to a blender along with the drained carrot peels and beans, apple cider vinegar, and paprika. Blend on high until very smooth and creamy.

Nutrition

N/A

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