Plant-Based Cheesy Sauce (Perfect for Nachos & Pizzas!)

I adore loaded nachos, but it used to be hard to find a plant-based cheese to go on top that that was smooth and stretchy. So I set about creating one, and I've used it endlessly ever since! It has the perfect taste and texture: rich, creamy and perfectly melty, so it also works really well on pizzas, in plant-based omelettes (recipe here), on loaded fried and potato-topped pies etc.

Simply put the following ingredients in a pan, over a low heat, and whisk continuously:

1 can coconut milk

¾ cup of nutritional yeast powder

½ cup tapioca flour

2 tsp onion powder

1 tsp salt

1 tsp garlic powder

It will thicken quite quickly, so don't leave it on the heat for too long! These measurements make a reasonably thick sauce, but if you prefer it to be runnier, just add more milk. You can substitute coconut milk for another plant-based milk, it will just taste less rich and creamy, but you can't substitute the tapioca flour for any other flour, as it's the tapioca flour that makes it so satisfyingly stretchy!

In the picture above, I simply poured some of the cheesy sauce on top of a pile of nachos, then added some pico de gallo (recipe here) and some pickled jalapenos. Often I'll add homemade guacamole too. Other times, when I've been short on time, I've just added the cheesy sauce, black beans and jalapenos. But when I want to make a hearty meal, I'll load the nachos up with all the good stuff, including chilli non carne (recipe here), refried beans, pico de gallo, guacamole and plant-based sour cream (recipe here)!

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