Unlike a lot of cheese sauces, this sauce reheats pretty well (though it will get a little lumpy if reheated too hot and as it cools). And the final, most important step: drizzle your homemade nacho cheese over something delicious, and try not to eat the entire pot. Add hot sauce, salt, and cayenne, and then taste and add more if needed.ĥ. Remove the milk from heat and stir in the cheese, a handful at a time, until all the cheese has been incorporated and it has completely melted into the sauce.Ĥ.
Heat evaporated milk over medium heat until milk just begins to simmer.ģ. The cornstarch will help thicken your nacho sauce and prevent it from curdling.Ģ. Toss shredded cheese and cornstarch together so your cheese gets coated and you don’t end up with any big cornstarch lumps in your sauce. When heated together with cheese and a dash or two of hot sauce, you get something pretty magical.ġ. It’s perfect for giving you extremely creamy cheese sauces without the heaviness of using half and half or heavy cream. What’s the Deal With Evaporated Milk?Įvaporated milk is just milk that’s been simmered over low heat until more than half of the water content has evaporated, so it’s extra creamy. It’s made with butter, milk, and flour, so you probably have the ingredients, and it’s GREAT.īut if you have evaporated milk in your pantry or are going shopping before making this, grab a can and give this recipe a try. If that’s the case, and you need cheese sauce NOW, no worries, go make my classic Homemade Cheese Sauce.
To make it, you just need 5 minutes, AND my secret creamy cheese sauce weapon: evaporated milk.Īnd I know this might not be something you keep in your pantry. This nacho cheese sauce is sharp and creamy, just as spicy (or not) as you want it to be, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel (<–my fav).
Hey, friend, you ever marvel at that super creamy nacho cheese sauce you get at restaurants and movie theaters and wish you could make it at home? I have just the recipe for you. It will give the sauce a similar flavor, but you will need to add more salt to make up for the saltiness that soy sauce provides.This nacho cheese sauce is sharp and creamy, and everything you ever dreamed of smothering over nachos, veggies, or a giant pretzel. If you are allergic to soy sauce, you can substitute it for vegan worcestershire sauce, sold at most health food and speciality food stores.The deactivated yeast is a popular vegan substitute for cheese in recipes. It has a strong, savory flavor that is nutty and tangy. Nutritional yeast can be found in health food stores in the form of flakes or powder.You will need access to a high powered blender, food processor, or Vitamix to create a creamy texture for this sauce.The key to making good vegan cheese sauce is using starchy vegetables like zucchini and potatoes to give the sauce a creamy texture and keep it from separating. While nothing really replicates the cheesy goodness of the perfect cheese sauce, a vegan cheese-style sauce may help you kick the craving. Sometimes people who are vegan or lactose intolerant may crave cheese sauce. Use a grater to make 1 cup of your chosen fancy cheese.
These cheeses will likely come in blocks.
This recipe calls for sodium citrate, which is a type of salt that works as an emulsifier.