Creamy 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
Scale
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
