Creamy Vegan Nacho Cheese Sauce Recipe
Introduction
This creamy nacho cheese sauce is a delicious and healthy alternative to traditional cheese dips. Made from simple vegetables and nutritional yeast, it’s perfect for dipping chips or drizzling over your favorite snacks.
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 until the vegetables are soft. Drain the water and set the vegetables aside.
- Step 2: In a blender, combine the boiled potatoes, carrots, ½ cup of water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. Blend until the mixture is completely smooth and creamy.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the blender.
- If you prefer a thinner sauce, add more water gradually until you reach the desired consistency.
- Use fresh lemon juice for the best bright flavor.
- Try adding roasted red peppers or chipotle for a smoky variation.
Storage
Store the nacho cheese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring frequently to maintain smoothness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can substitute russet potatoes with Yukon Gold or red potatoes, though the texture and flavor may vary slightly.
Is nutritional yeast necessary?
Nutritional yeast adds a cheese-like flavor and is key to the taste of this sauce. Without it, the sauce will be less cheesy but still enjoyable.
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Creamy Vegan Nacho Cheese Sauce Recipe
- Total Time: 20 minutes
- Yield: About 1.5 cups of nacho cheese sauce 1x
- Diet: Vegan
Description
This creamy, dairy-free Nacho Cheese sauce is a delicious, plant-based alternative made with boiled russet potatoes, carrots, and flavorful spices. Perfect for drizzling over nachos, veggies, or as a dip, this recipe blends simple ingredients into a smooth, cheesy sauce without any actual cheese.
Ingredients
Vegetables
- 2 cups peeled diced russet potatoes
- 1 cup sliced carrots
Liquids & Seasonings
- ½ cup water
- 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, diced potatoes and sliced carrots. Over medium-high heat, bring the water to a boil, then cook for about 10 minutes or until the vegetables become tender and soft. Remove the pot from heat and carefully drain the water.
- Blend the sauce: 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 the mixture reaches a smooth, creamy consistency without any lumps.
Notes
- Use russet potatoes for the creamiest texture.
- Nutritional yeast provides the cheesy flavor and is key for this vegan alternative.
- Adjust the salt and salsa quantity to taste for spiciness and saltiness.
- This sauce can be served warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: nacho cheese, vegan cheese sauce, dairy-free cheese, potato cheese sauce, plant-based sauce, healthy nacho cheese
