This thick, creamy, tangy, gooey vegan nacho sauce is perfect for dipping or topping nachos, baked potatoes, veggie burgers, or mac and cheese.
Published on June 15, 2014 | By Chef Gina |
- 2-1/2 cups
- In a blender, combine all ingredients until very smooth and creamy.
- Transfer to a 2 quart sauce pan and cook over medium heat, stirring frequently, until thick and gooey.
- To make the sauce hotter, finely mince the remaining half of the chipotle pepper and add it at the end.