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
Scale
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
