Creamy 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
Scale
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
