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dipping tortilla chip into vegan nacho cheese

Vegan Nacho Cheese


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 12 servings

Description

This vegan nacho cheese sauce recipe is easy to make, has wholesome ingredients, and pairs perfectly with nachos, tacos, fries, and so much more.


Ingredients

  • 2 cups peeled and chopped Yukon gold potatoes
  • 1 cup peeled and chopped carrots
  • 1/2 cup raw cashews
  • 1 cup unsweetened almond milk (or non-dairy milk of choice)
  • 1/2 cup nutritional yeast
  • 1/4 cup pickled jalapeños with juice
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste, if desired

Instructions

  1. Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
  2. Add the remaining ingredients into the blender and blend until completely smooth.
  3. Adjust seasonings to taste and add the additional juice from the jar of jalapeños as desired.

Notes

This recipe is adapted from our Chipotle Cheddar Cheese Sauce

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes