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:
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!