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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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Easy Vegan Nacho Cheese Sauce (No Nuts)

This is the best vegan nacho cheese sauce! Completely oil free, nut free, and gluten free!
Course Appetizer, Sauces & Dressings, Snack
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 60kcal
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 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