Nacho Cheeze Sauce (vegan)



When I first met Chris he was basically living on Mountain Dew, Ramen noodles and Almacs frozen pizzas (yes, remember Almacs?!  It’s been THAT long that we’ve been together!)

Anyhow, he wouldn’t touch anything green with a ten foot pole.  Fast forward to the present where he eats salads, cauliflower, spinach, peas, peppers, mushrooms, squash and even the dreaded BROCCOLI on a regular basis.  How did this happen?

Introducing Chris’s tip of the day on how to get yourself to eat veggies when you think you hate them:  Cover them with a delicious sauce!  This is how he managed to initially get broccoli down his throat…by drizzling cheese on top.  Over time, his taste buds actually developed a liking for broccoli and the amount of necessary cheese became less and less. Trust me– you CAN develop tastes for good foods that you think you don’t like.  I’m convinced that the reason most people think they don’t like them is simply because they are not accustomed to eating them.  Be patient and don’t rule out good-for-you foods because you tried them once or twice and weren’t overly impressed.

We still like the combo of veggies with interesting sauces but we definitely prefer to keep them healthy and whole food based rather than full of oil or dairy.

Nacho Cheeze Sauce


  • 1/4 cup raw cashews
  • 1 cup unsweetened soy milk (can use any non-dairy milk– unsweetened of course)
  • 4oz jar of pimentos
  • 2 T nutritional yeast
  • 1T lemon juice
  • 1T arrowroot powder (could use cornstarch as well)
  • 1 tsp onion powder
  • 1/2 tsp salt


  •  Blend all ingredients together in a high-speed blender until very smooth.
  • Pour into a small saucepan and warm over medium heat, stirring or whisking constantly for about 5 minutes until the sauce thickens.
  • Enjoy over veggies, whole grains or…YUM– on a plate of nachos (don’t forget the salsa and guacamole!)



This is what the jar of pimentos looks like.  They are a type of chili pepper.  You could also use roasted red peppers.






Store leftover sauce in the fridge.  It thickens up a little more when cooled.  Reheat it over low heat on the stove top while stirring frequently.





We all know vegetables are good for us and most of us know we need to eat more.  What is stopping you?  If you feel bored with them, find some new sauce recipes to jazz them up a little.  Or browse around the produce department a little longer and pick out some new types of vegetables outside of your usual go-tos.  And when you plan your dinners, decide on a couple of veggies to base your meal around rather than the protein or starch.  Nothing needs to be fancy or complex– just steam them up.

You need to get your mindset in the right place as well– if you have a negative opinion of vegetables and associate them with thoughts of mush, bitterness or blandness, try looking at them instead from a new viewpoint.  Admire their beautiful colors, shapes and textures.  Link them with thoughts of health and vitality– glowing skin, bright eyes, shiny hair, healthy heart, smooth digestion and strong bones.

Were you once a vegetable-hater and now love them?  What changed for this to happen?

This entry was posted in Sauces and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *