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    Home » Vegan Recipes

    Vegan Nacho Cheese

    Published Jun 11, 2020 · Updated Aug 29, 2020 · 6 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Cheesy, creamy, a little spicy, full of flavor - this no-cashew vegan nacho cheese is killing it.

    A bowl of vegan nacho cheese surrounded by round tortilla chips.

    Believe it or not, boiled 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 on top of enchiladas, with tortilla chips or nachos, and in vegan quesadillas!

    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 vegan nacho cheese sauce on a table

    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!
    Process steps for making dairy-free nacho sauce

    Instructions

    For the full, printable recipe for this Vegan Nacho Cheese see the recipe card below.

    • 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. Add more vegetable stock or milk if you want a thinner sauce.
    • 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!
    A bowl of vegan nacho cheese surrounded by round tortilla chips. A chip is being dipped in.

    Variations and Substitutions

    • You can add some pickled jalapenos 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 subtituted with arrowroot powder.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A person dipping a chip into nacho cheese

    Vegan Nacho Cheese

    Karissa Besaw
    Cheesy, creamy, a little spicy, full of flavor - this vegan nacho cheese is killing it. Plus, it's healthy and free of artificial ingredients.
    4.74 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer, Snack
    Cuisine Vegan
    Servings 12
    Calories 32 kcal

    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!

    Notes

    This recipe makes about 2.5 cups of nacho cheese.
    The original recipe included vegetable stock, but I don't think it really added much to the recipe so it was replaced with more non-dairy milk. You can use half milk/half stock if desired.

    Nutrition

    Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 136mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 1357IUVitamin C: 5mgCalcium: 6mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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