Using less than 5 ingredients you can whip up this easy vegan nacho cheese sauce using ackees. Great for dipping chips and layering with nachos.
The easiest vegan nacho cheese sauce
Many vegan nacho cheese recipes I’ve come across include a combination of potatoes and carrots along with some kind of thickener. Or are made from cashews or another mild flavored nut.
I’m bypassing all of that with this simple recipe. It’s effectively two ingredients: ackee and coconut milk. Plus a handful of spices and a splash a vinegar. If you want the stretchy effect, add some tapioca flour or a similar starch.
More than a nacho cheese sauce!
Similar to many of the recipes I share, this is meant to be a jumping off point. The bare bones recipe that’s meant to be jazzed up. Let your creativity and imagination guide you.
Vegan Queso Dip
To make a queso dip: saute minced onions, garlic and jalapeños. Then add the ackee nacho cheese sauce, thicken if desired and finish the a can of green chilies, tomatoes and cilantro.
Vegan fondue
For a vegan fondue; add white wine, garlic and starch to thicken.
Vegan Nachos
But if you’re not up for all of that. A simple tray of baked nachos also does the trick
Vegan Nacho Cheese
Ingredients
- 2 cups Parboiled or canned ackees approximately 1 can
- 1/2 cup Coconut Milk
- 1 tsp Apple cider vinegar
- 3/4 tsp Annatto mainly for color, but adds a bit of flavour
Optional:
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tbsp Tapioca flour or arrowroot starch
- 2 tbsps Water
To make queso:
- 2 tbsp Olive oil
- 1 small Onion chopped
- 3 cloves Garlic minced
- 1 Jalapeño minced
- 1 Tomato diced (plus about half of another for garnish)
- 1 can (4oz) green chilis
- Handful cilantro chopped (plus more for garnish)
- 1 tbsp Tapioca flour or arrowroot starch
- 2 tbsps Water
- Black Pepper to taste
- Salt to taste
To make fondue:
- 1 tsp Lemon juice*
- 1 clove Garlic finely minced
- 1 cup Dry white wine
- 1 tbsp Cognac
- 1 tbsp + 2 tsps Tapioca flour
- 3 tbsps Water
- Black pepper to taste
- Nutmeg to taste
Instructions
To make basic sauce:
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Blend ackees, coconut milk, vinegar and annatto till smooth
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Pour into a saucepan and heat through
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Season with salt and pepper.
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Serve warm or as desired
To make thickened sauce:
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Prepare basic sauce and bring just to under a simmer.
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Make a slurry with 1 tbsp of tapioca flour (arrowroot or cornstarch is also fine) and 2 tbsps of water.
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Add the slurry to the simmering sauce and cook till thickened. Stir to prevent sticking.
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Use warm
To make queso:
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Blend ingredients for basic sauce and set aside.
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Heat oil in a heavy bottomed pot. Saute the onions, garlic and jalapeños.
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Pour in blended sauce.
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While the sauce is heating up, mix together the tapioca and water to make a slurry.
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Once the sauce is starting to simmer, add the slurry. Stir to prevent sticking.
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Add the green chilies, tomatoes and cilantro.
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Remove from heat and add the remaining cilantro and tomatoes to garnish.
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Serve warm
To make fondue:
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Prepare the basic sauce using lemon juice instead of apple cider vinegar
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Pour into pot over medium heat and add the garlic and wine.
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While the sauce heats up, make a slurry from the tapioca and water.
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Once the sauce begins to simmer, add the slurry and stir to prevent sticking.
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The sauce will thicken as it cooks. Add cognac and finish with nutmeg and black pepper to taste.
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Serve warm
Recipe Notes
The basic sauce can be served topped with chipotles or sautéed aromatics
