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