Vegan Nacho Cheese
by Karissa's Vegan Kitchen
Cheesy, creamy, a little spicy, full of flavor - this vegan nacho cheese is delicious and healthy.
Servings: 12
Calories: 32kcal
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: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1357IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg