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Nachos aren't the same without the dipping sauce. There are quite a few ways to make a fantastic nacho sauce, and you're bound to have a favorite. Since nachos are all about convenience, a few choices are provided here, including cheesy, meaty and no-cheese, to help you find the one that works for you.
Ingredients
Basic nacho cheese sauce:
- 2 cups whole milk
- 1/4 cup (60g) butter, unsalted
- 1/4 cup all-purpose/plain flour
- 2 cups sharp-flavored Cheddar cheese, grated/shredded
- 2 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Pepper Jack cheese sauce:
- 4 oz Pepper Jack cheese, shredded/grated
- 4 oz Cheddar cheese, shredded/grated
- 1 tablespoon cornstarch
- 1 12-oz can evaporated milk (non-sweetened), halved
- 2 teaspoons of your favorite hot sauce
- Pinch salt
Spicy meat and cheese nacho sauce:
- 2 lbs Velveeta cheese
- 1 lb ground beef
- 1 lb hot sausage
- 1 small onion
- 1 can cream of mushroom soup
- 1 can hot jalapeno relish
Vegan nacho "cheese" sauce:
- 1 1/4 cups cashew nuts, raw
- 1/2 cup nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper, ground
- 3 1/2 cups plain, unsweetened non-dairy milk (soy, almond, oat, etc.)
- 1 cup/2 oz agar flakes
- 1/2 cup olive oil
- 1/4 cup yellow miso
- 2 tablespoons freshly squeezed lemon juice (approximates to about 1 medium lemon)
Steps
Method 1
Method 1 of 4:
Basic nacho cheese sauce
Pour the milk into the saucepan. Heat over medium heat. When bubbles begin to form, remove from the heat.- Add the butter to the other saucepan. Melt over medium-low heat.
- Sprinkle flour into the melted butter. Stir to form a thickened paste.
- Pour the warm milk into the flour paste. Pour in gradually, whisking in the milk as you tip it. The sauce will thicken over 5 minutes, as you continue to stir.
- Add the cheese to the thickened mixture. Whisk through to help it melt in.
- Tip in the hot sauce and cayenne pepper. Stir through. Then season with salt and pepper to taste. Do a taste test; add more of any of these seasonings if needed.
- Serve. Pour the sauce over the pre-arranged nachos.Advertisement
Method 2
Method 2 of 4:
Pepper Jack nacho cheese sauce
- Place the cornstarch and cheese into the saucepan. Stir together to coat the cheese with the cornstarch.
- Add 1 cup of evaporated milk, along with the hot sauce and salt.
- Heat over a medium-low heat. Stir frequently, to combine and prevent lumps from forming. Continue to cook until the sauce thickens.
- Remove from the heat. When the sauce has thickened and is bubbling, it's ready to take off the heat.
- Pour in the remaining evaporated milk if necessary. This will help to thin the consistency, so only add small amounts at a time, until you're satisfied with the sauce's texture.
- Serve. Pour over pre-arranged nachos and serve straight away.Advertisement
Method 3
Method 3 of 4:
Spicy meat and cheese nacho sauce
This spicy and meaty cheese sauce will open up your guest's eyes.
- Chop the onion in small pieces.
- Brown the ground beef and sausage. Drain the liquid and add the onion pieces until they look translucent in color.
- Melt the cheese over a low heat.
- Add the jalapeno relish and cream of mushroom soup to the cheese mixture.
- Add the meat mixture to the cheese mixture and stir thoroughly.
- Serve in a cup as a side item or drizzle the cheese sauce over a plate of nachos.Advertisement
Method 4
Method 4 of 4:
Vegan no-cheese nacho sauce
- Process the cashew nuts in the food processor. Pulse to finely grind; you don't want them to form a paste. When finely ground, add the nutritional yeast, onion powder, salt, garlic powder and ground pepper. Pulse a few more times to incorporate these ingredients.
- Pour the non-dairy milk into the saucepan. Add the agar and oil. Bring to a simmer over low heat.
- Reduce the heat to medium-low and let simmer for about 10 more minutes. You'll need to stir now and then. Heat until the agar dissolves.
- Turn the food processor on again and slowly pour the liquid into the cashew mixture. Process for 2 minutes, until it turns creamy and is free of lumps.
- Add the miso and lemon juice. Process this into the cashew mixture until combined.
- Pour over the pre-prepared nachos. Sprinkle some greenery garnish on top to complete the effect.Advertisement
Community Q&A
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- QuestionIn the first method, the basic nacho, can I omit the hot sauce?
QamarTop AnswererYes, you can skip it if you'd prefer the sauce not be spicy.
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Tips
- To keep the cheese sauce warm, it can be placed into a crock pot on low heat.Thanks
- If you have excess nacho sauce leftover, store it in an airtight container in the refrigerator. Use within a few days.To use again, reheat over the stove in a saucepan or in the microwave. Keep a careful eye on it when reheating, to ensure that it doesn't burn.Thanks
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Things You'll Need
Method 1:
- 2 x heavy-based large saucepans
- Stirring implement
Method 2:
- Heavy-based medium saucepan
- Wooden spoon or other implement for stirring
Method 3:
- Frying pan
- Knife
- Cutting board
- Wooden spoon
- Medium pot
- Crock pot
Method 4:
- Food processor
- Large heavy-based saucepan
- Stirring implement
References
- Method 1 adapted from: http://sallysbakingaddiction.com/2014/03/20/kicked-up-cheddar-cheese-sauce/
- Method 3 adapted from: Foodlista, Nacho Cheese Sauce. Shared under a Creative Commons Attribution 3.0 license.
- Ann Gentry, The Real Food Daily Cookbook, (2005), ISBN 1-58008-618-7
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