The lovely Kira has created the ultimate vegan nacho cheese sauce.
This is a great recipe to have up your sleeve when you are wanting to indulge in cheesy goodness but for whatever reason, do not want to consume the real stuff.
It can be lathered over nachos, pasta, enchiladas or just as a fondu style dish.
I was introduced to this recipe when my friend, Kira, made it a few weeks back. After having a taste, I knew instantly that this was a recipe that I needed to share with the MOD community.
A vegan cheese sauce that will change your life, by Kira Harvey.
The Best Ever Vegan Cheese Sauce | MOD Appliances
Kira lives by the belief that food should not only taste incredible but be consumed as a powerful medicine, that has the ability to heal holistically- psychologically, energetically and physically.
“When we nourish our body with the nutrients it needs to function optimally we create an environment of transformation, healing and growth.”
As a certified Advanced Nutritional Coach, specialising in Adaptogenic herbs and with over 20 years experience in the kitchen, Kira is passionate about creating delicious, nutritious, plant based, organic, cruelty free, ethically sourced, eco friendly, biodynamic and adaptogenic meals, sauces, sweet treats and more.
1 large potato
2 medium carrots
3 cloves garlic
1 1/2 cup raw cashew nuts
1 litre of water (ensure veg are covered in pan)
3/4 cup nutritional yeast
1-2 TBSP Dijon mustard
Salt & pepper + vegetable stock to taste.
Chop your potato into half and then into quarters.
Chop your carrot into small chunks.
Peel and crush your garlic.
Place the potato, carrots, garlic, cashews into a pan and pour over the water until covered - approximately 1 litre.
Leave to boil and cook until veg is soft (approx 15mins). Add desired amount of veg stock to pan.
Let your mixture cool slightly and then pour it carefully into the blender.
Add the mustard, nutritional yeast and seasoning.
Put the lid on and blend to your desired consistency.