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–+ servings

Chipotle Nacho Cheese Sauce

Tami Kramer Nutmeg Notebook
This creamy nacho cheeze sauce is super simple to make but big on flavor. You can cut back on the chipotle powder and jalapeno powder to control the heat if desired.
5 from 7 votes
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Course Sauce
Cuisine Mexican
Servings 10

Equipment

  • High Powered Blender

Ingredients
  

  • 2 cups Cooked potatoes (peeled or unpeeled) OR butternut squash - peeled, microwaved, boiled or steamed
  • 1 cup Cooked carrots - peeled - microwaved, boiled or steamed
  • ½ cup nutritional yeast
  • 2 cups water
  • ½ cup rolled oats
  • 2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chili powder - or to taste - cut back if you don't like spicy
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon jalapeno powder or to taste or use a fresh jalapeno optional

Instructions
 

  • Put all ingredients in a high powered blender and blend for 2-3 minutes or until smooth and creamy. If you blend it long enough in a Vitamix or Blendtec blender it will get nice and hot!
  • This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.
  • Keep it refrigerated – it will last for 5-6 days. The sauce does get thicker when refrigerated so when reheating you can add a little water or unsweetened plant milk and heat it up in the microwave on 50% power to heat it up gently. Or put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.
    I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.

Notes

Optional Variation: Use 3 cups cooked butternut squash instead of the potatoes and carrots. I like to use oven roasted butternut squash by cutting a whole squash in half, scooping out the seeds. Then turn it cut side down on a parchment lined rimmed baking sheet. Place in a preheated 400 degree oven for 45 minutes or until soft. How long will depend on the size of the squash. Let cool and measure out 3 level cups of squash to use in place of the potatoes and carrots. 
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