I can’t kick my desire to plunge a nice crispy tortilla chip into a warm, creamy vegan nacho cheese sauce with a spicy kick! This most amazing vegan nacho cheese ever comes to the rescue.
Everyone has there personal snacking weakness. If you are like me then it’s cheesy nachos. I could eat them every day. Most vegan cheese sauces do not live up to my expectations though.
I have posted several nacho ‘cheese’ recipes in the past that were just ok but this one reigns supreme.
I don’t think I have ever shared this on my website before but I used to eat nachos with cheese every single day or at least every other day in school. I did this for over a year at least and everyone at school knew I was the nacho cheese girl.
I wasn’t vegan then so they weren’t vegan nachos, but that’s where the obsession started.
What makes this vegan nacho cheese sauce is not just the flavor but the texture. It has the perfect amount of dipability. I just made a word up! Dipability only exists on this blog but it’s a very real thing my friends.
You want to stick your nacho chip in the cheese and it have just the right consistency. It’s just heaven when it’s perfect. You can make this vegan cheese sauce really easily, refrigerate it for later and when you warm it back up, you have perfect vegan nacho cheese all over again.
You can also use it in burrito bowls and other Mexican dishes as well. There are even some delicious vegan sandwiches that you would love if this was drizzled on top. So many ways to enjoy this delicious cheese dip.
Vegan Nacho Cheese Sauce
2 cups diced potatoes
1 cups diced carrots
1/2 cup water
1/3 cup olive oil (sub almond milk for lower cal/fat/oil)
1 Tbsp salt
Lemon juice from half a lemon
1/2 cup nutritional yeast flakes
The following are option but highly recommended!
1/4 tsp onion powder
1/4 tsp. garlic powder
dash of cayenne
1/2 tsp. McKay’s chicken-style seasoning, vegan
Boil the potatoes and carrots until soft.
Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. (powerful blender like Vitamix is best)
Store in refrigerator for up to a week.
This recipe is adapted from Veggie on A Penny. With great thanks for an amazing recipe and awesome pictures as well. Check out the original recipe here as well as their entire blog with awesome content and recipes!