Description
This vegan Nacho Cheese recipe offers a creamy, delicious cheese alternative perfect for topping your favorite snacks. Made from boiled potatoes and carrots blended with nutritional yeast and spices, it delivers a cheesy flavor without dairy, ideal for vegan and lactose-intolerant diets.
Ingredients
Scale
Vegetables
- 2 cups of peeled diced russet potatoes
- 1 cup of sliced carrots
Liquids & Seasonings
- ½ cup of water
- 1 tablespoon of lemon juice
- ½ cup of nutritional yeast
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon salt
- ¼ cup of salsa
Instructions
- Boil the vegetables: Fill a large pot with water and add the peeled diced potatoes and sliced carrots. Place over medium-high heat and bring to a boil. Continue cooking for about 10 minutes or until the vegetables become soft and tender. Once done, remove the pot from heat and drain the water completely.
- Blend the ingredients: Transfer the boiled potatoes and carrots to a blender. Add ½ cup of water, 1 tablespoon lemon juice, ½ cup nutritional yeast, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ cup salsa. Blend all the ingredients thoroughly until the mixture is completely smooth and creamy, resembling a cheese sauce.
Notes
- For a smoother sauce, blend for a longer time or add extra water as needed.
- Adjust the salt and salsa quantities to suit your taste preference.
- This cheese sauce can be served warm or chilled depending on your dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Boiling and Blending
- Cuisine: American
Keywords: nacho cheese, vegan cheese sauce, dairy-free cheese, potato cheese sauce, healthy cheese alternative, vegan nacho dip
