Creamy Nutritional Yeast Nacho Cheese Recipe
Introduction
This creamy nacho cheese sauce is a delicious and healthy alternative to traditional cheese dips. Made with simple vegetables and nutritional yeast, it’s perfect for dipping chips or drizzling over your favorite Mexican dishes.
Ingredients
- 2 cups of peeled diced russet potatoes
- 1 cup of sliced carrots
- 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
- Step 1: Fill a large pot with water and add the peeled potatoes and sliced carrots. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the vegetables are soft. Remove from heat and drain the water.
- Step 2: Transfer the boiled potatoes and carrots to a blender. Add ½ cup of water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. Blend until completely smooth and creamy.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.
- Use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
- If you prefer a thinner consistency, add more water gradually until you reach your desired texture.
Storage
Store leftover nacho cheese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain its smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheese sauce ahead of time?
Yes, this sauce can be prepared in advance and stored in the fridge. Simply reheat before serving.
Is this recipe vegan?
Yes, this nacho cheese sauce uses nutritional yeast and vegetables instead of dairy, making it completely vegan-friendly.
PrintCreamy Nutritional Yeast Nacho Cheese Recipe
This vegan nacho cheese sauce is a creamy, dairy-free alternative made from boiled russet potatoes and carrots, blended with nutritional yeast and spices for a rich, cheesy flavor. Perfect as a dip or sauce for nachos and various snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1.5 cups of nacho cheese sauce 1x
- Category: Sauce/Dip
- Method: Boiling, Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 cups peeled, diced russet potatoes
- 1 cup sliced carrots
- ½ cup water
Flavorings and Seasonings
- 1 tablespoon lemon juice
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup salsa
Instructions
- Boil the vegetables: Fill a large pot with water and add the peeled potatoes and carrots. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the vegetables are soft and tender. Drain the water and remove from heat.
- Blend the sauce: Transfer the boiled potatoes and carrots to a blender. Add ½ cup water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. Blend until completely smooth and creamy, adjusting the consistency with water if needed.
Notes
- Use peeled potatoes for a smoother texture in the cheese sauce.
- Nutritional yeast gives the sauce its signature cheesy flavor and is a great vegan substitute.
- You can adjust the salt and salsa amount to taste.
- This cheese sauce works great as a dip, drizzle over nachos, or as a creamy addition to other dishes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keywords: vegan nacho cheese, dairy-free cheese sauce, potato cheese sauce, vegan dip, healthy nacho cheese
