The Best Vegan Nacho Cheese Sauce Recipe

• 6 tablespoons vegetable shortening or palm oil
• 1 small onion, thinly sliced
• 2 medium cloves garlic, thinly sliced
• 1/2 jalapeno pepper, seeds and ribs removed, thinly sliced
• 1/2 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon granulated garlic powder
• 1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
• 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
• 4 ounces roasted cashews (about 1 cup)
• 1/2 cup water
• 1/2 cup almond milk
• 1 teaspoon hot sauce (such as Frank's)
• 2 teaspoons pickling liquid from a can of pickled jalapeno peppers (plus peppers, to taste)
• Kosher salt to taste

1. Melt shortening in a medium skillet over medium heat. Add onions, garlic, and jalapenos and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, garlic powder, and chipotle (with sauce). Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.
2. Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and almond milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.
3. Transfer mixture to the jar of a high-powered blender (see note). Add hot sauce, jalapeno pickling liquid, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.
4. Press mixture through a chinois (see note), using the bottom of a ladle to get it through. Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.

vegetable shortening, onion, garlic, pepper, ground cumin, ground paprika, garlic, pepper, russet potato, cashews, water, almond milk, hot sauce, pickling liquid, kosher salt

Taken from www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html (may not work)