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Look no further! TWO vegan cheese sauces - endless options! You'll never need another vegan cheese dip recipe again ;) #vegancheese #vegancheesedip #vegancheesesauce #dairyfree #nondairy #glutenfree #oilfree #nutfree #plantbased #plantbasedcheese #veganrecipe
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Vegan Nacho Cheese Sauce

This is the best vegan nacho cheese sauce! Completely oil free, nut free, and gluten free! This has been adapted from Hot For Food's nacho cheese recipe.
Course Appetizer, Sauces & Dressings, Snack
Cuisine American, Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Rachel

Equipment

  • Stovetop
  • Blender

Ingredients

  • 1 lb Yukon potatoes
  • 2 large carrots
  • ½ cup water used to boil the potatoes
  • 6 pickled jalapeño slices
  • 3 tbsp jalapeño pickling liquid
  • 1 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 2 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt

Instructions

  • Wash and scrub both the potatoes and carrots and peel if desired. I peeled the carrots but left the skin on the potatoes. Chop into uniform pieces and boil for 10 minutes. Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender.
  •  Add ½ cup of the boiled potato water and pulse to mix.
  •  Add remaining ingredients and blend until smooth and creamy.
  • 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.