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Creamy Vegan Nacho Cheese Recipe

4.7 from 451 reviews

This creamy, dairy-free Nacho Cheese sauce is a healthy and flavorful alternative made with boiled potatoes, carrots, and nutritional yeast. Perfect for dipping or drizzling over your favorite snacks, it combines subtle sweetness from the carrots with the tangy zest of lemon juice and salsa, seasoned with onion and garlic powders for an irresistible cheesy flavor without any actual cheese.

Ingredients

Scale

Vegetables

  • 2 cups peeled diced russet potatoes
  • 1 cup sliced carrots

Liquids

  • ½ cup water
  • ¼ cup salsa
  • 1 tablespoon lemon juice

Seasonings and Others

  • ½ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  1. Boil 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 cooking for about 10 minutes, or until the vegetables are soft and easily pierced with a fork. Remove the pot from heat and carefully drain the water.
  2. Blend Ingredients: Transfer the boiled potatoes and carrots to a blender. Add ½ cup of water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa to the blender. Blend all the ingredients together until the mixture becomes completely smooth and creamy, resembling a cheesy sauce consistency.

Notes

  • You can adjust the thickness of the cheese sauce by adding more or less water while blending.
  • Nutritional yeast is key for creating the cheesy flavor; do not substitute with regular yeast.
  • Use fresh salsa for better flavor, or substitute with hot sauce for a spicier kick.
  • This sauce works well as a dip, a drizzle for nachos, or a creamy topping for vegetables.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: nacho cheese sauce, dairy-free cheese, vegan nacho cheese, nutritional yeast sauce, healthy cheese alternative, potato cheese sauce