(^see what I did there?! Queso? I’m so funny.)
This recipe will change your life. Not kidding.
This Vegan Nacho Cheese Sauce has two secret ingredients. I’m gonna tell you what they are, but first, I need you to trust me. TRUST ME.
Carrots and potatoes.
I know, I didn’t believe it either.
Through some some starchy vegetable magic, when blended on high speed until smooth, this sauce tastes, melts, and stretches just like dairy cheese! It’s a Tex-Mex miracle.
Before we get too much further, I do want to say that this recipe is HEAVILY inspired/taken from the Vegan Holy Grail that is Veggie On A Penny’s Vegan Cheese recipe. I found it years ago on Pinterest, and tbh, it’s the reason I decided to save up one year and buy myself a refurbished Vitamix blender to replace an old shitty $30 blender. Not even 5 minutes after it was delivered and out of the box, I made this cheese sauce. And ate half of it out of the blender. #NoRegrets #BestDayOfMyLife
Not only is this THE best non-dairy cheese sauce you will ever eat in your life, it’s wicked easy to make.
No really. Too easy. You will start making cheese sauce ALL THE TIME. FOREVER.
Just boil carrots and potatoes, add them to a blender with a list of seasonings, blend, profit, repeat. $$$
“But Ally” I can hear you say to yourself as you scroll down this post, “If this is a nacho cheese SAUCE recipe, why are there pictures of motherlovin’ PRIME NACHOS?”
Motivation, dear readers. Motivation. Go forth and cheese-ify. Spread the Good Non-dairy Word. And treat yourself with a bomb-ass nacho skillet.
Vegan cheese sauce with a surprising veggie base: boil carrots and potatoes, blend with seasoning, and profit. Nachos have never been easier.
- 2 cup peeled + diced potatoes
- 1 cup diced carrots
- 1/3 cup olive oil
- 1/2 cup water see note
- 1/2 cup nutritional yeast
- 2 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne
- 1/2 tsp chipotle chile powder
- 1 4 oz can diced green chiles
Place diced carrots and potatoes in a pot, cover with water, at least an 1" above veggies. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Add everything into a blender EXCEPT the diced green chiles. Blend until smooth, about 5 minutes.
Taste, and adjust seasoning as needed. When to your liking, add in diced green chiles, then pulse as needed to mix thoroughly into the sauce.
Serve while still hot! Reheats well covered in an oven safe dish or in the microwave.
-Recipe makes about 5 cups of cheese sauce.
-Save 1/2 cup of your carrot + potato cooking water to use in the recipe; not vital but it adds a bit of starch back in to the cheese.
-Careful when blending! Very very hot! Lid MUST be on when blending, but make sure you leave a vent for steam to escape.
-(optional) Adding diced tomatoes would make this a stellar queso dip!