Vegan Nacho Cheese Sauce

5 from 7 votes

This simple vegan nacho cheese sauce is nut-free, made with potatoes, carrots, nutritional yeast, and spices.

Prep Time7

Cook Time8

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 47kcal

Boil peeled and cubed potatoes and diced carrots in boiling water for 8-10 minutes or until a fork easily pierces the vegetables. Do not over cook the potatoes as they will become starchy and effect the consistency of the sauce.
Reserve ¼ cup of the boiling water. Drain the rest of the water.
In a high speed blender combine drained and cooked potatoes and carrots, ¼ cup of reserved water, and the rest of the ingredients. Blend until completely smooth.
Nacho cheese sauce may be hot enough to eat immediately. If not, pour into pan and stir consistently until bubbly and heated through. The sauce will take on a creamy and stretchy consistency as it is heated.

Tips for Making Vegan Cheese Sauce

Don't overcook the potatoes. They will become starchy and create a thicker sauce.
I find the carrots need a little more time than the potatoes to cook, so I'll remove the potatoes from the boiling water with a slotted spoon a few minutes before draining the carrots.
Don't forget to reserve ¼ cup of the cooking water prior to draining the potatoes and carrots. If you do forget, you can add an additional ¼ cup of dairy-free milk.
Use a high-speed blender for best results. If you don't have a blender you can also use a food processor.
After blending heat on medium until the sauce begins to bubble. It will become thicker and stretchier as it heats.
To reheat transfer to a pan, add a little more dairy-free milk, and heat on low stirring continuously.
Will keep refrigerated for 2-3 days.