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nacho cheese_hot for food

nacho cheese

This vegan nacho cheese sauce is addicting and life changing! 

Course Appetizer, Snack
Cuisine American
Keyword carrots, cheese dip, dip, nacho cheese, potatoes, vegan cheese sauce
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups
Author Lauren Toyota


  • 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 pickle brine
  • 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


  1. 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.

  2. 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.