There are so many vegan cheese sauce recipes out there, but nacho sauce has to be just perfect. This recipe is gluten free (so long as you use GF cheese), easy to make, uses few ingredients and is very cheesy. We use a basic bechamel sauce to enusre the finished product is rich and creamy. Y0u can also use this cheese sauce for lasagnes and macaroni cheese.
3 tbspOlive Oil
2 tbspCornflour (or plain flour if you prefer)
2 cupsDairy-free Milk
1 1/2 tspMustard Powder
5 tbspNutritional Yeast
4 or 5 Handfuls of Grated Vegan Cheese
Salt & Pepper to taste
1Heat the oil in a pan on a medium heat. Then sift the cornflour into the oil whilst stirring rapidly. This will make a basic bechamel sauce.
2Once you have sifted all the cornflour into the mix, stir until the sauce has turned yellow and is quite thick. Now add the two cups of dairy free milk and mix with the bechamel base.
3Keep the pan on the heat and stir continuously making sure that the bechamel isn't sticking to the bottom or the sides. The aim here is to stir unil it turns thick. So don't give up, it will turn thick soon enough, just keep stirring.
4Once the sauce has reached the thickness you require (about the consistency of a thick yoghurt), take the pan off the heat and stir in the mustard powder, nutritional yeast and grated cheese. Mix until all the ingredients have blended in with the sauce.
TIP: Sometimes different vegan cheeses you have bought may not melt so well into the sauce, so whizz all the sauce up in a blender to make sure.
5Serve on nachos with fresh salsa and jalapeno chillis.