A pourable nacho-style cheese sauce made without cashews, dairy, or processed cheese. Hemp hearts and nutritional yeast carry the umami; potato and carrot give the colour and body.
Hemp Nacho Cheese Sauce
Yields about 2 cups. Prep 5 minutes. Cook 15 minutes.
Ingredients
- 1 medium russet potato, peeled and cubed
- 1 small carrot, peeled and cubed
- 1/2 cup hemp hearts
- 1/3 cup nutritional yeast
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 small garlic clove
- 1 teaspoon Dijon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon turmeric (for colour)
- 1/2 to 1 cup cooking water
- Optional: pickled jalapeños for kick
Method
- Boil potato and carrot until completely tender, 12-15 minutes.
- Drain, reserving 1 cup cooking water.
- Blend cooked vegetables with hemp hearts, nutritional yeast, lemon, oil, garlic, mustard, spices, and 1/2 cup cooking water.
- Blend until completely smooth, adding more water as needed for pourable consistency.
- Use immediately or reheat gently. Keeps 5 days; thickens when cold.
Uses
Over nachos, baked potatoes, broccoli, mac and cheese (stir into hot pasta), as a dip for soft pretzels.