Easy Vegan Nacho Cheese Sauce (No Nuts)
This is the best vegan nacho cheese sauce! Completely oil free, nut free, and gluten free!
Servings 8
Calories 60kcal
Equipment
- Stovetop
- Blender
Ingredients
- 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
Instructions
- 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 (1/2-1 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.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for longer.
Can't find nutritional yeast? Here are some ways to substitute it.
Nutrition
Calories: 60kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 356mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2771IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg