Vegan Nacho Cheese Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Vegan cheese sauce with a surprising veggie base: boil carrots and potatoes, blend with seasoning, and profit. Nachos have never been easier.

Course: Side Dish
  • 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
  1. 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. 

  2. Add everything into a blender EXCEPT the diced green chiles. Blend until smooth, about 5 minutes.

  3. 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. 

  4. Serve while still hot! Reheats well covered in an oven safe dish or in the microwave. 

Recipe Notes

-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!