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!
- 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.
- 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.