Vegan Green Chile Cheese Sauce

Vegan Green Chile Cheese Sauce

Every vegan home cook needs a solid cheesy sauce that they can use for everything from nachos to burgers to pasta or even as a stand-alone dip.

This is that sauce.

We enjoyed it most recently over a Mexican Lasagna (recipe coming soon).

I also recently discovered it makes a great dip to serve along with these Air-Fried Shishito Peppers.

The best part is that this deliciously cheesy sauce can easily be customized to suit personal taste and heat preference.

I’ve been known to stir in a little fresh salsa, black beans, or just a few dashes of cayenne pepper sauce. It’s all good!

Ingredients for Green Chile Cheese Sauce:

• silken tofu
• garlic powder
• onion powder
• ground turmeric
• brown rice miso paste
• paprika
• chipotle chili powder
• sea salt
• olive oil
• nutritional yeast
• chopped green chiles
• jalapeño
• pickled jalapeño juice

How to make Green Chile Cheese Sauce:

Cheers!

More classic recipes to keep on hand:

Easy Vegan Hollandaise Sauce – The classic hollandaise sauce has gone vegan and the flavor is exactly what you remember of the egg-based version. You’re going to want to drizzle this over roasted asparagus, tofu Benedict, even breakfast enchiladas and tacos.

Easy Classic Marinara Sauce –

• Only a handful of simple ingredients are needed
• Ready to go in about 15 minutes
• Knocks the socks off store-bought marinara any day

5-Ingredient Vegan Tzatziki Sauce – Use as a dip for adding a Mediterranean flair to fresh vegetables and pita bread, as a condiment to your sandwiches and wraps, and drizzled over falafel, kabobs, burgers, and even as a dressing for salads. This stuff is so versatile and seriously addictive!

Vegan Green Chile Cheese Sauce

Every vegan home cook needs a solid cheesy sauce that they can use for everything from nachos to burgers to pasta or even as a stand-alone dip.

This is that sauce.

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Author: Holly

Ingredients

• 1 cup cashews
• 1 - 12- oz. pkg. silken tofu
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. ground turmeric
• 1/2 tsp. brown rice miso paste
• 1/2 tsp. paprika
• 1/8 tsp. chipotle chili powder
• 1 tsp. sea salt
• 2 tsp. olive oil
• 2 T nutritional yeast
• 3 T water
• 1 - 4- oz. can chopped green chiles undrained
• 1 jalapeno sliced
• 1-2 T pickled jalapeno juice optional

Instructions

• Soak cashews overnight to soften or take a shortcut and boil for about 10 minutes. Drain well.
• Add all ingredients to a blender and blend until smooth. Add pickled jalapeño juice to thin sauce, if needed.
• Adjust seasoning to taste. For a little extra kick, throw in another jalapeño.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!