This recipe from Dirty Blonde Vegan (link below) was the first recipe that introduced me to the delicious world of homemade vegan cheese sauces. Way easier than I thought to make and sooooooo incredibly tasty! Grab your tortilla chips and dig in!
1 cup Cashews, raw
1/4 cup Nutritional yeast
1 large Potato, cooked and peeled
1 can Mild green chilies, 4 oz.
1 Tbsp. Garlic salt
1/2 tsp. Turmeric
2 tsp. Paprika
1/4 tsp. Cumin powder
1 tsp. Apple cider vinegar
1 1/2 cups Vegetable broth
Cut the large potato into quarters and microwave until fork tender. Set aside to let cool.
Boil water in an electric kettle or on the stove. Remove water from heat and combine with the cashews in a heat-safe bowl. Cover and set aside for 20-30 minutes.
Peel cooled potato carefully and add to a high-powered blender (I recommend a Vitamix, it’s a game changer in vegan cooking!).
Drain soaked cashews, and add to the blender along with all remaining ingredients.
Blend on high for 45 seconds to 1 minute.
Serve warm with tortilla chips or drizzle over a plate of nachos! Enjoy!