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vegan nacho cheese sauce
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5 from 6 votes

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!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: vegan cheddar sauce, vegan cheese sauce, vegan nacho cheese sauce
Servings: 6
Calories: 29kcal


  • 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


  • 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.


  1. Don't overcook the potatoes. They will become starchy and create a thicker sauce.
  2. 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.
  3. 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.
  4. Use a high speed blender for best results. If you don't have a blender you can also use a food processor.
  5. After blending heat on medium until sauce begins to bubble. It will become thicker and stretchier as it heats.
  6. To reheat transfer to a pan, add a little more dairy free milk, and heat on low stirring continuously.
  7. Will keep refrigerated for 2-3 days.


Calories: 29kcal