Spices: The spices for our sauce are simple.

You can also add lime juice or vinegar to the sauce instead.

Lemon Juice: The flavor will be much more balanced by adding an acidic element like lemon juice.

However, substituting them with green chiles would also work.

Jalapeños: We like to add pickled jalapeños and a little bit of the juice to our sauce to give it a pop of heat.

Any unsweetened plain variety will work if you prefer not to use almond milk or have another type of plant milk on hand.

Almond Milk: Make sure to use unsweetened milk for this recipe.

It’s also essential to use raw cashews for this recipe instead of roasted. If you’re short on time, you can soak them in boiling water for just 10 minutes. For optimal creaminess, it’s essential to soak your cashews, so they blend smoothly. The cashew nut provides a fatty element that enriches the nacho cheese.

Cashews: This will help our sauce get nice and creamy.

Carrots: Not only will carrots add additional nutrients and flavor, but they will help add a nice golden and “cheesy” color to the sauce.

Make sure to wash and peel your potatoes before boiling them! Potatoes: We like to use Yukon gold potatoes for this recipe, but russets would work well.

To top it all off, this recipe is naturally gluten-free! Here’s What You Need to Make this Nacho Cheese Sauce: It also takes less than 30 minutes to make and requires no fancy ingredients. The consistency and flavor are spot on to a traditional cheese sauce but are entirely dairy-free. If you’re looking for a creamy vegan cheese sauce loaded with veggies, this recipe is for you.

How to make a cheese sauce for nachos