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The Best Vegan Nacho Cheese Sauce

J. Kenji López-Alt
  • minutes
  • Serves 2

INGREDIENTS

1

Chipotle pepper

2

medium cloves Garlic

1/2 tsp

Garlic powder, granulated

1/2

Jalapeno pepper

1

Onion, small

2 tsp

Pickling liquid from a can of pickled jalapeno peppers

4 oz

Russet potato

1/2 cup

Almond milk

1 tsp

Hot sauce

1

Kosher salt

1 tsp

Paprika, ground

6 tbsp

Vegetable shortening or palm oil

4 oz

Cashews, roasted

1/2 tsp

Cumin, ground

1/2 cup

Water