Thick and Creamy Nacho Sauce

Thick and Creamy Nacho Sauce

Original recipe from Jill McKeever

Ingredients:

  • 2 cups potatoes, cut into small cubes
  • 1 cup onion diced
  • 1 cup carrots diced
  • ½ cup cashews
  • 2 cups water
  • 1/3 cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • ½ teaspoon smoked sweet paprika or smoked Spanish paprika
  • ¼ teaspoon chipotle pepper powder
  • 1/3 cup unsweetened almond milk (optional for thinning sauce)

Directions:

Place potatoes, onions, carrots, cashews and water into an Instant Pot inner pot.  Cover with Lid then turn clockwise to lock into place.  Align the pointed end of the steam release handle to point to “Sealing”.

Press {Manual}, use {-} button to adjust cooking time to 3 minutes.

Note: If not using Instant Pot, use regular pot and cook until soft.

When the cooking time is up, press {Keep Warm/Cancel} once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.  Slide the steam release handle to the “Venting” position to let out remaining steam until the float valve drops down.  Remove Lid.

Use a slotted spoon to transfer veggies and cashews to a strong blender – include cooking liquid.  Add nutritional yeast, mustard, lemon juice, paprika and chipotle powder, then blend on high until smooth and creamy.  Add unsweetened almond milk for thinning sauce (if you want a thinner consistency).  Sauce will continue to thicken with or without addition of almond milk.

Mariola Pratt made a simple casserole using the following ingredients:

She also left extra sauce for pot luck attendees to pour on broccoli or baked potatoes.

The sauce refrigerates well.