Nacho Cheese Sauce (gluten-, oil-, salt-free, vegan, low-FODMAP)

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You can make cheese sauce out of potatoes, or you can make it out of nuts. But why not out of both? I decided to give this a try as a happy medium. Because if you’re low-FODMAP, your cashew-like choices are macadamias or pine nuts, neither of which are cheap. This sauce gives you the richness and added flavor of the nut cheese, but you get a lot more volume of sauce, thereby reducing the overall cost.

Nacho Cheese Sauce

  • 1 large potato, cubed
  • 1 cup carrots, chopped (or chopped red bell pepper)
  • 1 cup macadamia nuts (I prefer raw and unsalted)
  • 1 tbs chives
  • 1 tsp cayenne pepper
  • 2 tsp lemon juice
  • 1 cup nutritional yeast
  • 1-2 tbs Bragg’s Liquid Aminos or other gluten-free soy sauce flavoring
  • 1 tbs tahini (optional)

Cover potato and carrots in a pot with water and boil until tender (about 10-15 minutes). While you’re waiting, add macadamias to a blender and pulse until they are finely ground.

Add cooked veggies with a slotted spoon (don’t throw out the water!!) along with the rest of the ingredients. Add small amounts of water and blend until you have a smooth, cheese sauce-like consistency.

I like to use this on nachos, for dipping fries, or over rice and beans. It will make several cups, which I store in a mason jar for easy pouring. It would probably last a week in the refrigerator, but I don’t know that I ever have any left after 4-5 days…
When re-heating, a skin will form over the top of the sauce. Just stir it and you’re good to go!

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