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Cheesy and creamy vegan nacho cheese sauce made without cashews. It's a little spicy, full of flavor, and perfect with tortilla chips or in tacos.
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Believe it or not, cooked potatoes and carrots give this vegan cheese it's creamy and smooth texture - and bright color! Blended with nutritional yeast and spices, you get a super flavorful cheese that is perfect with so many dishes or as a dip.
If you're newly vegan and desperately miss cheese (I hear you, cheese was tough for me to give up) this will definitely satisfy that craving.
Plus, it's nut-free, oil-free, gluten-free, and pretty dang nutritious since it's made from vegetables.
Ingredients
For full list of ingredients and amounts, see the recipe card below.
- Potatoes and carrots: These are the base for this cheese sauce! Potatoes create the smooth and creamy texture and carrots add to the flavor and color.
- Nutritional yeast: AKA "nooch", this helps give it a cheesy flavor.
- Lime juice and tomato paste: both of these add an acidic, tangy oomph and flavor.
- Cornstarch: A thickener! You can also use arrowroot powder.
- Chili powder, garlic, onion, paprika, cumin, salt, and cayenne pepper: Spices are really the key to get that nacho cheese flavor!
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How to Make Vegan Nacho Cheese
For the full, printable recipe for this easy vegan nacho cheese sauce see the recipe card below.
Step 1: Add potatoes and carrots to a pot of water. Bring to a boil, and let boil for 10 minutes, or until potatoes and carrots are soft.
Step 2: Strain the potatoes and carrots. Add to a blender along with the remaining ingredients.
Step 3: Blend until super creamy and smooth. Add more vegetable stock or milk if you want a thinner sauce.
Step 4: Pour the nacho cheese into a pot and heat on medium-low heat until it starts to bubble. This will activate the cornstarch and help thicken the nacho cheese.
Variations and Substitutions
- You can add some pickled jalapeños to this vegan nacho cheese for extra heat!
- Add fire roasted tomatoes or Rotel.
- Don't have lime juice? Substitute with lemon juice.
- The cornstarch can be substituted with arrowroot powder.
Serving Ideas
Fell in love with this cheese sauce and now you want to use it with all the things? Here are some ideas:
- in quesadillas or tacos
- with pretzel bites
- to make a spicy mac & cheese
- on a veggie burger
- to dip roasted veggies or bread in (like a fondue!)
- in wraps or sandwiches
- in a homemade crunchwrap
- on chili cheese vegan hot dogs
- mixed into rice
- with enchiladas
- on top of lentil chili
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Try vegan queso blanco next!
Recipe
Vegan Nacho Cheese
Ingredients
- 1¼ cup potatoes peeled and cubed
- ⅔ cup carrots peeled and cubed
- 1¼ cup plant based milk plain, unsweetened
- ¼ cup nutritional yeast
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 3 teaspoons cornstarch or arrowroot powder
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt or more to taste
- ⅛ teaspoon cayenne pepper optional, for extra spice
Instructions
- Add potatoes and carrots to a pot of water. Bring to a boil, and let boil for 10 minutes, or until potatoes and carrots are soft. Strain and add to a blender.
- Add all remaining ingredients to the blender and blend until super creamy and smooth.
- Pour the nacho cheese into a pot and heat on medium-low heat until it starts to bubble. This will activate the cornstarch and help thicken the nacho cheese.
- Serve warm with your favorite chips!
