If you need the perfect vegan nacho cheese sauce to dip into, look no further! This sauce has the perfect combination of flavors and is oil and nut free!
I adapted this recipe from Hot For Food. It's amazing but I prefer to cook oil free. Then I saw Brand New Vegan using mostly potatoes and carrots to make cheese sauces, so I increased the amount, because mo' veggies, mo' better. Am I right?
What is Vegan Nacho Cheese Made Out of?
The base of this particular recipe is potatoes and carrots. They are cooked and blended to make the sauce. Don't worry it won't taste like vegetables!
They're the perfect base because their mild flavors allow for the additional ingredients to really shine and give it the nacho taste we're looking for.
- Yukon potatoes
- pickled jalapeño slices + liquid
- nutritional yeast
- tomato paste
- lemon juice
- garlic powder
- onion powder
What is nutritional yeast?
It's deactivated yeast so it won't make your bread rise like baker's yeast. It provides a cheesy, nutty flavor. Sometimes it also has the added benefit of being fortified with vitamin B12 but not always. And it boasts 8 grams of protein per 2 tablespoons!
This is a great additive for anyone looking to replace cheese on a vegan diet, however it's recommended to avoid for those with Crohn's Disease as yeast can make symptoms of the disease worse. For everyone else, it is perfectly safe to eat.
RELATED: Learn more about nutritional yeast, its benefits, best ways to use it, and more!
Don't have nutritional yeast or can't find it? Here are the best ways to substitute depending on what you're making (including this cheese sauce!).
What equipment do you need?
You're going to need a large soup pot to boil the carrots and potatoes, as well as a blender to blend everything together. A high-speed blender will work best. Right now I use this Ninja blender which is more affordable but I've heard good things about Vitamix blenders as well.
What to Serve With it?
This would go great with this Southwestern Breakfast Hash or on top of my famous Three-Bean Chili. Better yet, dip these Baked Zucchini Chips into it for a satisfying snack. Or simply use your favorite chip or vegetable and dig in!
How long will it keep?
I've stored this sauce in an airtight container in the refrigerator for up to a week. For longer, store in the freezer. Thaw and reheat on the stove or in the microwave.
More Vegan Cheese Recipes
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Vegan Nacho Cheese Sauce
- 1 lb Yukon potatoes
- 2 large carrots
- ½ cup water, used to boil the potatoes
- 6 pickled jalapeño slices
- 3 tablespoons jalapeño pickling liquid
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- Prep the vegetables first by washing and scrubbing both the potatoes and carrots. Peel if desired. I peeled the carrots but left the skin on the potatoes.1 lb Yukon potatoes, 2 large carrots
- Chop potatoes and carrots into uniform pieces (½-1 inch cubes) and boil for 10 minutes. Allow to cool for 5 minutes without draining, then use a slotted spoon to transfer the veggies to your blender.
- Add ½ cup of the boiled water to the blender and pulse to mix (the starches in the water left from the vegetables help to thicken the sauce).½ cup water
- Add remaining ingredients and blend until smooth.6 pickled jalapeño slices, 3 tablespoons jalapeño pickling liquid, 2 tablespoons nutritional yeast, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt
- Can be served cold or hot.
Nutrition Per Serving
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