Category: Adobo

The Best Chipotle Cashew Cheddar Cheese Sauce

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.

The post The Best Chipotle Cashew Cheddar Cheese Sauce appeared first on Sweet Simple Vegan.

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect spice! All you need is 30 minutes to make this easy recipe.

a bowl of chipotle cashew cheddar cheese sauce surrounded by crackers and veggies

Get ready for vegan gold my friends. Really – you’re going to want to put this Vegan Chipotle Cashew Cheddar Cheese sauce on EVERYTHING. 

animated image of a cracker being dipped into the chipotle cashew cheddar cheese sauce

It’s made using whole foods and is just as versatile as our wildly popular Vegan Nacho Cheese Sauce, but kicked up a notch with the heat of chipotle in adobo. Pair it with your favorite Crispy Potatoes, Baked Potatoes, Tortilla Chips, or anything that needs a drizzle of creamy cheese sauce. 

You won’t regret having this vegan sauce waiting for you in the fridge!

potatoes, carrots, garlic powder, onion powder, salt, black pepper, non-dairy milk, nutritional yeast, chipotle pepper in adobo sauce, cashews, lemon juice

Key Ingredients You’ll Need 

  • Yukon gold potatoes: The creaminess of Yukon gold potatoes makes the best vegan cheese sauce consistency. Don’t worry, you won’t taste the potatoes at all! 
  • Carrots: Adds color, a hint of sweetness, and additional creaminess to the sauce. 
  • Raw cashews: Adds richness, creaminess, and a velvety mouthfeel that mimics the smooth texture of dairy cheese sauces. Just make sure to use raw cashews with no additives. 
  • Almond milk: We like to use our Homemade Almond Milk because we find it to be more creamy than store-bought varieties, but feel free to opt for your favorite unsweetened store-bought version. 
  • Nutritional yeast: Adds a cheesy, umami flavor and healthy dose of B vitamins without any dairy! If you’re shopping for nutritional yeast flakes for the first time, look near the spices. Our favorite brand is Bragg’s.
  • Chipotle pepper in adobo: Many cashew cheddar cheese sauces are plain, but we love the added kick of a chipotle pepper! Depending on your spice preference, you may prefer more or less chipotle in adobo. Don’t be afraid to experiment!
  • Fresh lemon juice: Adds a bright acidity that balances the creaminess and fats. Apple cider vinegar is a good alternative if needed.
  • Spices: A simple blend of salt, black pepper, garlic powder, and onion powder tie all the flavors together!

Full measurements are listed down below in the complete recipe card. 

Equipment Needed

pouring the chipotle cheddar cheese sauce over roasted potatoes

How to Make Chipotle Cashew Cheddar Cheese Sauce

  1. Boil the potatoes, carrots, and cashews. Bring a medium pot of water to a boil. Once boiling, add the potatoes, carrots, and carrots. Simmer for 20 minutes over medium heat or until the potatoes and carrots are fork-tender and the cashew nuts are softened. 
  2. Transfer to a high-speed blender. Once the potatoes and carrots are easily pierced with a fork, drain the excess water and transfer the potato medley to a high-speed blender. 
  3. Add remaining ingredients. Add in the unsweetened almond milk, nutritional yeast, chipotle pepper in adobo, lemon juice, sea salt, garlic powder, onion powder, and black pepper. Blend on high until completely smooth.
  4. Serve. Enjoy this vegan cheese sauce while warm or at room temperature, as desired.

Serving Suggestions 

What can’t you serve this cheese sauce with?! Add it to any meal that needs a savory, cheesy boost of flavor, or simply enjoy it as an easy appetizer or afternoon snack. If you need ideas, here are our favorite ways to use this creamy sauce:

Make The Best Vegan Chipotle Cheddar Cheese Sauce that is Healthy & Oil-free! #vegancheese #vegancheddar #healthycheese #cheesesauce #superbowl #cheddarcheese #oilfree #lowfat #healthy

Recipe FAQs

Can I make this vegan cheese sauce recipe nut-free?

Yes! Swap the raw cashews with 1/2 cup of Great Northern white beans or cannellini beans and use nut-free plant-based milk. Unsweetened soy milk is a great alternative.

Will any potato work in place of the Yukon gold potatoes?

If you’re out of gold potatoes, swap in another peeled white potato, such as russet. 

I don’t have a high-powered blender. Can I make this cheese sauce in a food processor?

A blender is best for making velvety smooth sauces and dips from scratch, but if all you have is a food processor, give it a go! It won’t be as smooth as a blender, but it will be close. 

How long will leftover cheddar cheese sauce keep?

Transfer any leftovers to an airtight container, such as a mason jar or glass Tupperware. 

Can I freeze this cheese sauce?

We haven’t tested it, but it would likely work well. If you’d like to give it a try, make the cheese sauce as instructed, then allow it to cool completely to room temperature. Transfer to a freezer-safe container, such as a wide-mouth mason jar, and freeze for up to 3 months.
Defrost overnight in the refrigerator, then reheat in the microwave or stovetop.

Quick Tips

  • Blend until just smooth! Because this cheese sauce contains potatoes, you don’t want to over-blend. Overdoing it will break down the starch in the potatoes and make the creamy texture more gluey and gummy.
  • Keep it in a condiment bottle. If you plan on using this vegan cheddar cheese sauce as a drizzle for all your favorite savory recipes, invest in a reusable condiment bottle. It will make it real quick and easy to drizzle it on top of everything!
  • Make sure your milk is unsweetened! ​Unfortunately, many plant-based milks sold in stores are labeled as unsweetened but still have an oddly sweet, perfume-like flavor. We recommend tasting your milk before adding it to the cheese sauce. If it has that artificially sweet flavor, it will ruin the savory flavor of your sauce. 
Make The Best Vegan Chipotle Cheddar Cheese Sauce that is Healthy & Oil-free! #vegancheese #vegancheddar #healthycheese #cheesesauce #superbowl #cheddarcheese #oilfree #lowfat #healthy

More Vegan Cheese Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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a spoonful of chipotle cashew cheddar cheese sauce being drizzled into the bowl

The Best Chipotle Cashew Cheddar Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 8 servings
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Description

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.

Ingredients

  • 2 cups peeled and chopped Yukon gold potatoes
  • 1 cup peeled and chopped carrots
  • 1/2 cup raw cashews
  • 1 cup unsweetened almond milk (or non-dairy milk of choice)
  • 1/2 cup nutritional yeast
  • 1 chipotle pepper in adobo
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste, if desired

Instructions

  1. Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
  2. Add the remaining ingredients into the blender and blend until completely smooth.
  3. Serve with your favorite crackers and veggies as a dip or use it as a cheese sauce over baked potatoes, french fries, steamed broccoli, etc.!

Notes

  • If you have leftovers, store them in a sealed, airtight container in the refrigerator for up to 4 days.
  • To make this recipe nut-free,  you can use 1/2 cup of great northern white beans or cannellini beans in place of the cashews, and a nut-free plant-based milk of your choice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post The Best Chipotle Cashew Cheddar Cheese Sauce appeared first on Sweet Simple Vegan.

Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
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Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

More Easy Skillet Recipes

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.