I’ve got your new food addiction! Cheese-less cheese. Yes, it tastes like cheese! But it’s vegan nacho cheese and it’s also totally NUT FREE!
Don’t worry, this vegan nacho cheese sauce is actually harmless because it’s made with potatoes and carrots. Woo hoo!
I’ve tried many cheese sauce recipes as well as products I’ve found at some specialty stores. None of it is that good. Sometimes it just taste like nuts, or nothing, or something else you can’t quite figure out on your tastebuds. Well, you’ll get none of that with this version!
As long as you have a high powered blender on hand, you can combine these better-for-you ingredients and get dipping in no time.
I use a Vitamix but a Magic Bullet will work wonders too. You’ve been warned. A Ninja will not work since it’s more food processor than blender. You want this ‘ish to be SMOOTH and SILKY!
Once it’s ready, you can go traditional and dunk in some tortilla chips like I did in the photos. But you should also try this stuff on jazzy plates like lentil chili cheese nachos, nachos supreme or mean green vegan nachos. Whatever combination of toppings you pair it with, you’ll be yelling “it’s nacho cheese!” anytime someone tries to swipe a bite. Ha ha ha… get it? Cut me some slack. I’m a food blogger, not a comedian. Anyway, scroll down for the full recipe.
This vegan nacho cheese sauce is addicting and life changing!
- 1 C white potatoes, peeled and cubed
- 1/2 C carrots, peeled and cubed
- 1/4 C vegetable oil
- 1/4 C nondairy milk
- 2 tsp lemon juice
- 6 pickled jalapeño slices
- 3 tbsp jalapeño pickling liquid
- 1 tbsp tomato paste
- 1 1/2 tsp arrowroot flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You’ll need a Vitamix or Blendtec. I’ve made it in a Magic Bullet in a half batch and it also worked well.
Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you’re in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.