Prepare Ingredients for Cooking: Begin by gathering all your fresh vegetables and cashews. You’ll need potatoes, onions, carrots, red bell peppers, garlic cloves, and raw cashews. If you haven’t cooked your vegetables yet, start by washing, peeling, and chopping the potato, onion, carrots, and red pepper into manageable pieces. This preparation ensures even cooking and a smooth blending process later.
Pressure Cook Vegetables and Cashews: If you have an Instant Pot or pressure cooker, place the raw potato chunks, chopped onion, carrots, red pepper pieces, whole garlic cloves, and raw cashews into the pot. Add about 2 cups of water, which will help create steam and cook everything evenly. Seal the lid and set your Instant Pot to manual high pressure for 5 minutes. This method rapidly softens the vegetables and cashews, which is crucial for achieving a creamy, cheese-like texture in the sauce. Once cooking is complete, carefully allow the pressure to release naturally or use the quick release method, following your device’s safety instructions.
Alternative Stove-Top Cooking Method: If you don’t have a pressure cooker, place all the prepared vegetables and cashews into a medium-sized pot. Add enough water to cover the ingredients, about 2 cups, then cover with a lid to trap steam and heat. Simmer the mixture over medium heat for 20 to 25 minutes, or until the vegetables and cashews are very tender and soft. Stir occasionally to prevent sticking and ensure even cooking. The softness of the veggies at this stage is key for a smooth blend.
Reserve Cooking Liquid for Blending: Once your vegetables and cashews are fully cooked and tender, carefully pour off some of the cooking liquid into a separate bowl. Reserve between ¼ to ½ cup of this flavorful liquid—it contains essential nutrients and natural seasoning that will add depth and creaminess to your sauce. You can always adjust the amount of liquid later depending on your desired sauce thickness.
Load Blender with Cashews and Garlic: Transfer the cooked garlic cloves and cashews into your high-speed blender first. These two ingredients form the creamy foundation of your nacho cheese sauce. Starting with them helps the blending process create a silky texture without chunks.
Add Cooked Vegetables to Blender: Next, carefully measure the cooked potato, onion, carrots, and red bell pepper from your cooked batch and add them to the blender. Be sure to include only the amount specified (for example, 1 cup cooked potato), reserving any extra for other uses or storage.
Incorporate Liquid Ingredients: Pour in the reserved cooking liquid along with the unsweetened plain cashew or almond milk. Begin with ½ cup of each, then add more as needed to reach your preferred sauce consistency. The combination of liquid from cooking and plant-based milk helps create a luscious, creamy texture that mimics traditional cheese sauce.
Season with Jalapeños and Salt: Add the pickled jalapeño slices and the juice from the jalapeños into the blender. This not only gives the sauce its characteristic mild heat but also adds a subtle tang and complexity. Sprinkle in ¾ teaspoon of sea salt to enhance all the flavors. At this stage, you may also choose to add optional spices such as chili powder, chipotle powder, or cayenne pepper if you desire extra warmth or smokiness.
Blend Until Ultra Smooth and Creamy: Secure the blender lid tightly and blend the mixture on high speed. Blend thoroughly for at least 1 to 2 minutes, or until the sauce reaches an ultra-smooth, creamy, and velvety texture with no visible chunks. Pause occasionally to scrape down the sides if needed, ensuring every bit of the sauce is perfectly emulsified. This step is crucial for the authentic nacho cheese mouthfeel.
Taste and Adjust Seasonings: Carefully taste your sauce. If it’s too thick, add a little more plant milk or reserved liquid and blend again until the desired consistency is achieved. If you want it spicier, add more jalapeño slices or a pinch of your chosen chili powder. Adjust salt to taste. This final tasting step ensures your sauce perfectly suits your flavor preferences.
Serve or Store the Sauce: Serve your vegan nacho cheese sauce immediately over tortilla chips, as a dip, or drizzled on your favorite Mexican dishes. Keep in mind, the sauce will thicken as it cools, so if it feels too runny, letting it rest for a few minutes or gently warming it on the stove will help it thicken. For storage, transfer the sauce into an airtight container and refrigerate for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.