Cashew Free VEGAN Cheese Sauce!

Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!

The world of plant based cheese has come a long way in the past 20 years since I stopped eating meat…A LONG way but so many of the cheese sauces at restaurants and available in stores contain cashews but this recipe, made with some of my favorite ingredients from brand like Violife, Earth Balance, Tofutti, and Rise Brewing is safe for our friends with nut allergies and is still 100% plant based!

What you are going to need to buy:

Non-Dairy Butter - ( We used Earth Balance)

Flour

Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)

Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper, to taste

Garlic and Onion Powder, to taste

What you are going to need to do:

Okay, let’s tackle this cheese sauce first: This recipe is probably going to make way more sauce than you’ll need unless you’re making nachos for a party BUT trust me, you’ll find all kind of other uses for it and it keeps in the fridge just fine!

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 - 2 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1/3 cup of sour cream.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!

…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.

A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!

…And do NOT worry about making too much because you can keep this cheese sauce in the fridge for up to two weeks and simply reheat it when you need it! It will thicken back up when it’s cool, but not to worry…portion out what you want to use and pop it into the microwave in 20 second bursts, stirring in-between, and it will melt right back down! It’s perfect for mac n’ cheese, casseroles, to top burgers, or just to eat with chip!

Loaded Impossible Nachos with Homemade Cashew Free Cheese Sauce!

Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese in this recipe is something you’re going to just want to make and have on hand…so you can drizzle it on everything. Trust me!

The world of plant based cheese has come a long way in the past 20 years since I stopped eating meat…A LONG way but so many of the cheese sauces at restaurants and available in stores contain cashews but this recipe, made with some of my favorite ingredients from brand like Violife, Earth Balance, Tofutti, and Rise Brewing is safe for our friends with nut allergies and is still 100% plant based!

What you are going to need to buy:

For the Nachos:

Impossible Ground

White of Yellow Onion, diced (Some to cook with the meat and some raw to sprinkle on top)

Liquid Smoke

Olive Oil

Minced Garlic - (we like these jarred options from Spice World!)

Nacho/Taco Chips - (I used these from GOOD & GATHER)

Tomatoes, Diced

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Salt and Pepper, to taste

Optional: Avocado, Black Olive, Fresh Herbs (Whatever else you like on your Nachos)

Fresh Lime

For the Cheese Sauce:

Non-Dairy Butter - ( We used Earth Balance)

Flour

Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)

Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper, to taste

Garlic and Onion Powder, to taste

What you are going to need to do:

Okay, let’s tackle the cheese sauce first: This recipe is probably going to make way more sauce than you’ll need unless you’re making nachos for a party BUT trust me, you’ll find all kind of other uses for it and it keeps in the fridge just fine!

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1/3 cup of sour cream.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!

…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.

A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!

Now, for the rest of the nachos: In a skillet on medium heat saute your diced onions and garlic in a little olive oil. Once the onions get a little soft (2-3 minutes) add your Impossible Ground and a splash of liquid smoke and cook meat until brown. (Don’t be afraid to let some of the meet get a little “well-done” - those little crispy bits are delicious!)

Add the salt and pepper, to taste, and remove from heat.
The rest is pretty standard nacho assembly. Start with a layer of chips. Layer the meat on top, followed by drizzling your homemade cheese-sauce. Next comes the fresh toppings, (ie: tomatoes, onions, olives, avocado) and finished off with sour cream and fresh herbs! I like a fresh squeeze of lime juice over the top of mine…and enjoy!

Impossible Cheeseburger Soup with Homemade Dairy Free Cheese Sauce

Another recipe that I probably would never have been exposed to had I not lived up in Ohio’s Amish Country for a decade or so is Cheeseburger Soup! I have re-worked the traditional “meat and potatoes” version into a glorious bowl of plant-based goodness. Part soup, part stew, part casserole, to be honest, this easy dish is a great way to clean out that crisper drawer at the end of the week and will totally become a family favorite, I promise!

Remember last week when we made that dairy and cashew-free cheese sauce for our Wednesday night nachos? And…remember when I told you not to worry about making more that your nachos required because it totally keeps in the fridge and reheats PLUS you’ll use it for EVERYTHING! Well, here is one more yummy recipe to help use up the leftovers (like you need help…)

If you missed the post for the cheese sauce CLICK HERE!

What you are going to need to buy:

Potatoes, cubed or cut into 1/2 inch pieces (about 1.5 cups)

One large Onion, diced

Carrots, diced (about 1 cup)

Minced Garlic - (we like these jarred options from Spice World!)

Impossible Ground (or your favorite plant based crumbles)

Liquid Smoke  

Butter - (We love THIS ONE from Earth Balance)

Veggie Stock or Veggie Bouillon Cubes

Noodles - (Corkscrews work great for this soup but anything small and spoon sized will work)

Onion Powder

Salt & Pepper

Veggie Cheddar Shreds - (the ones pictures here happen to be from Follow Your Heart)

Diced Tomatoes

Fresh Herbs, for garnish (we used chives)

What you are going to need to do:

First things first…if you haven’t made the Cashew Free Vegan Cheese Sauce…pop on over to that recipe and give it a shot. You will not be sorry!

Onto the soup:

The idea behind this soup is that it incorporates all the flavors that you’d find in your favorite cheeseburger!

In a stock pot, on medium/low melt 3 tablespoons of butter and once it’s melted and starts to bubble, sprinkle 2 tablespoons of flour on top. (Hint: we’re making a roux…) With a whisk, mix the flour and butter for 60-90 seconds, and gently start to add in the veggie stock, (about 4 cups) while continuing to whisk to avoid lumps. Let this soup base come to a boil and then reduce heat to maintain a simmer.

At this point you’ll want to add two cups of the cheese sauce (if you just made it fresh it will quickly incorporate into the stock, but if you’ve had it in the fridge it will need to re-melt. Not to worry, just dump it in the warm broth. It will slowly melt into the rest of the liquid. Try not to let the mixture boil at this point, just simmer.

Now, we are going to cook up a package of ground from Impossible Foods in a skillet, set to medium. I like to add a splash of Liquid Smoke and some minced garlic, salt and pepper, but feel free to season to your own taste. - We’re looking for nice hearty chunks so be careful not to break it up too much. Little 1” bites are perfect.

When the Impossible Ground is finished remove to a separate bowl or even a square of tin foil. To the pan where you cooked the ground add a tablespoon of butter and saute your onions, potatoes, and carrots until the veggies are soft and the potatoes have picked up a bit of crispy color on the outside. Add 2 tablespoons of minced garlic and cook another 1-2 minutes.

Back to the stock: Once the cheese has melted into the stock you can add your noodles. Check your package for portions but the equivalent of 2 portions worth should be just about right. Remember we’ve got a lot of other stuff going in this soup.

Cook the noodles in the cheese broth until tender.

Add in the veggies and the Impossible ground.

Taste for seasoning. Add Onion powder, salt and pepper, to taste. (it will likely need all 3)

Garnish with diced tomatoes, some veggie cheddar shreds, and fresh herbs!

A note about portions: With using an entire package of Impossible Ground and 3-4 cups of stock plus 2 cups of cheese sauce this will make 4 hearty servings…but this recipe is easy to cut down if you’re only cooking for one of two! (May know a little something about that!) You can always add a bit more broth once all the components are added if necessary! And, if your soup seem a bit too “soupy” - not to worry, dunking some nice, crusty bread in the broth, is maybe the best part!