Vegan Nacho Cheese

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

ingredients

1 C peeled and cubed white potato

1/2 C peeled and cubed carrot

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

instructions

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.

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. 

recipe notes

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.

Get Full Recipe  Vegan Nacho Cheese

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