A rich and creamy vegan nacho cheese sauce for veggies, potatoes, and nachos.
Mix together miso with a small amount of water and set aside.
Add 1 ½ cups of cold plant-based milk to a saucepan.
Add in the starches, nutritional yeast, salt, and turmeric. Stir well with a whisk.
Turn on the heat to medium and stir constantly while heating.
After a few minutes (once your sauce starts to boil) it will thicken very quickly.
Allow it to boil for about 30 seconds and then remove from heat.
Pour in your miso mixture and stir until smooth.
Serve warm over broccoli, potatoes, or nachos!
For thicker stretchier cheese sauce...
Tips for making a great cheese sauce every time!