The Best Vegan Nacho Cheese Sauce

This recipe contains vegetable shortening, roasted cashews, russet potato, almond milk, chipotle pepper and more.

2 Servings - 25 min - seriouseats.com

Servings:2 | Calories:818 | Total Fat:67g | Chol:26mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 67g

103 %

Sat Fat 22g

110 %

Total Carb 48g

16 %

Fiber 6g

24 %

Sugars 8g

---

Cholesterol 26mg

9 %

Sodium 1376mg

57 %

Protein 15g

29 %

Calories:

42% Vegetable shortening

39% Roasted cashews

12% Others combined

5% Russet potato

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

6 tablespoons vegetable shortening or palm oil
1 small onion, thinly sliced
2 medium cloves garlic, thinly sliced
1/2 jalapeño pepper, seeds and ribs removed, thinly sliced
1/2 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon granulated garlic powder
1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
4 ounces roasted cashews (about 1 cup)
1/2 cup water
1/2 cup almond milk
1 teaspoon hot sauce (such as Frank's)
2 teaspoons pickling liquid from a can of pickled jalapeño peppers (plus peppers, to taste)
Kosher salt to taste

Directions : View recipe directions on seriouseats.com

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