Vegan Nacho Cheese Sauce
This simple vegan nacho cheese sauce is nut-free, made with potatoes, carrots, nutritional yeast, and spices. It's perfect as a dip with chips, mix in your favorite chunky salsa, spice it up with jalapeño, or drizzle on top of steamed vegetables, or a loaded baked potato! This versatile vegan cheese sauce has endless options!
Servings: 6
Calories: 29kcal
Ingredients
- 1 cup Yukon Gold Potatoes peeled and cubed
- 1/2 cup carrots diced
- 1/4 cup unsweetened almond milk or other unsweetened dairy free milk
- 1/4 cup reserved water from boiling vegetables
- 2 tsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 1/2 tsp tapioca flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
Instructions
- 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 1/4 cup of the boiling water. Drain the rest of the water.
- In a high speed blender combine drained and cooked potatoes and carrots, 1/4 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.
Notes
- 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 bowling water with a slotted spoon a few minutes before draining the carrots.
- Don't forget to reserve 1/4 cup of the cooking water prior to draining the potatoes and carrots. If you do forget, you can add an additional 1/4 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 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.
Nutrition
Calories: 29kcal