Creamy Vegan Nacho Cheese Sauce Recipe
Introduction
This creamy, flavorful nacho cheese sauce is a perfect dairy-free alternative made from simple vegetables and nutritional yeast. It’s easy to prepare and great for dipping or drizzling over your favorite snacks.
Ingredients
- 2 cups of peeled diced russet potatoes
- 1 cup of sliced carrots
- ½ cup of water
- 1 tablespoon of lemon juice
- ½ cup of nutritional yeast
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon salt
- ¼ cup of salsa
Instructions
- Step 1: Fill a large pot with water and add the peeled potatoes and carrots. Bring the water to a boil over medium-high heat and cook for about 10 minutes or until the vegetables are soft. Drain the water and remove the pot from heat.
- Step 2: Transfer the boiled potatoes and carrots to a blender. Add ½ cup of water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. Blend until completely smooth and creamy. Adjust seasoning to taste if needed.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños before blending.
- Use vegetable broth instead of water for a richer flavor.
- Serve warm for the best texture, as the sauce thickens when cold.
Storage
Store leftover nacho cheese in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can use Yukon Gold or red potatoes, but russet potatoes tend to create a creamier texture ideal for nacho cheese.
Is this recipe vegan and dairy-free?
Yes, this nacho cheese recipe is both vegan and dairy-free, thanks to the use of nutritional yeast and vegetables instead of cheese or milk.
PrintCreamy Vegan Nacho Cheese Sauce Recipe
This vibrant and creamy Nacho Cheese sauce is a wholesome, dairy-free alternative made from boiled russet potatoes and carrots blended with nutritional yeast and spices. Perfect for drizzling over nachos or using as a dip, it combines savory, cheesy flavors with the added benefits of plant-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 ½ cups of nacho cheese sauce 1x
- Category: Sauce
- Method: Boiling and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 cups peeled diced russet potatoes
- 1 cup sliced carrots
Liquids and Flavorings
- ½ cup water
- 1 tablespoon lemon juice
- ¼ cup salsa
Seasonings and Enhancers
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Boil the Vegetables: Fill a large pot with water and add the peeled, diced potatoes and sliced carrots. Place over medium-high heat and bring the water to a boil. Continue boiling for about 10 minutes or until the vegetables become soft and tender. Once done, remove the pot from the heat and carefully drain the water from the vegetables.
- Blend to Create Sauce: Transfer the boiled potatoes and carrots into a blender. Add ½ cup of water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. Blend all the ingredients until the mixture is completely smooth and creamy, forming a rich nacho cheese sauce ready to use.
Notes
- Use peeled and diced potatoes for an even, creamy texture.
- Adjust salsa quantity to control spice and tanginess.
- For a thinner sauce, add more water while blending to achieve desired consistency.
- This sauce is best served warm and can be refrigerated in an airtight container for up to 3 days.
- To reheat, warm gently on the stovetop or in the microwave, stirring occasionally.
Keywords: nacho cheese sauce, vegan cheese, dairy-free cheese, plant-based cheese sauce, potato cheese sauce, healthy nacho cheese
