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Vegan Nacho “Cheese”

Nachos Dip Square

My big sister came to visit from California this week.

This may be no big news to you, but really, you should be excited.

Yep. My sister Megan brought with her one of the best vegan “cheese” recipes known to man. I can say that with confidence, because Megan is a busy medical student, and she doesn’t waste time with recipes that don’t “work,” if you know what I mean. If she’s got the recipe for it, you know its a good one.

What’s more? This “cheese” is vegan, soy-free, gluten-free, nut-free, corn-free and all-around probably the best-tasted vegan nacho cheese dip I have ever tasted. Sound too good to be true?

Vegan Nachos Hand Long

Don’t bother pinching yourself, because this is reality, my friends. True story.

Once you try this recipe, you’re not going to stop with just nachos. With one batch of this stuff, we have eaten nachos, quesadillas, grilled “cheese” sandwiches, and my sister even put this stuff on her pasta with vegetables.

Some vegan cheeses get all gross and gummy after being refrigerated. Not this one, folks. Nope. This “cheese” tastes best after you heat it up a bit either on the stove or in the microwave. It gets all bubbly and melty and wonderful.

Nachos Long

Here’s how you’re going to do it:

1. Follow the recipe below to make the amazing vegan nacho “cheese.” (You’re going to need to peel, chop, and boil a few potatoes and a few carrots.

2. On a plate, assemble some chips, and spoon black beans on top.

3. Drizzle your “cheese” all over your beans and chips.

4. Sprinkle your favorite nacho toppings all over your chips, beans, and “cheese.” I used diced tomatoes, olives, and green onions.

5. Drizzle more “cheese” over everything.

6. Garnish with lime, if you wish, and serve!

Vegan Nachos Square

Last, but not least, I have to show you why I haven’t been posting much in the last few weeks. Somebody had a birthday!

Happy Baby

That’s right! Baby M is 1 year old. I canNOT believe that my baby is turning into a toddling little girl. We had so much fun celebrating her birthday with a bunch of family and friends last weekend.

Birthday Party

I hope you are all having a fabulous week! Don’t forget to give this recipe a try.

Note: This recipe was inspired/adapted from my sister Megan’s recipe, who got it from my mom, who got it from a friend from church, who got it from her son who has fairly recently founded Wayfare Foods. Wayfare produces vegan and gluten-free foods like ice “cream” and “cheese” out of oatmeal! Check out their product line here. Or go here for instructions on how to request Wayfare products from your local health food or grocery store. I’ve tried their “cheese” and ice “cream,” and it’s all amazing.

Vegan Nacho “Cheese” Dip

Serves 6
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 2 cups peeled, boiled, and mashed potatoes (requires about 2 - 2 1/2 medium potatoes)
  • 3/4 cups peeled, chopped, and boiled carrots (I used 2 large peeled carrots cut in 1 inch pieces)
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon salt

Directions

Step 1
Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be losely measured.
Step 2
Place all ingredients in your blender. I use Vitamix.
Step 3
Blend on high for about 30 seconds, or until mixture is completely smooth.
Step 4
Serve immediately with chips or crackers or toast, or whatever you very well please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.
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{ 199 comments… add one }

  • Mrs. Herb June 5, 2013, 2:00 pm

    Oh. Goodness. That is one cute baby grin!

    There’s no way you’d be able to tell from the photo that that is not real cheese! Let me ask a dumb question: What is vegan cheese made of?

    Reply
    • Lindsay June 5, 2013, 9:49 pm

      Lol…Mrs. Herb… no question is dumb. Well, different vegan “cheese” recipes are made out of different stuff. This one is literally only made from potatoes and carrots, oil, water, and seasonings. Other vegan “cheeses” are made from cashews, coconut milk, the list is endless. :) The nutritional yeast flakes kind of gives a cheesy flavor to it.

      Reply
      • july September 9, 2013, 12:31 pm

        does it work with nutritional yeast in powder too? or does the flakes give it more consistency?

        Reply
        • Lindsay September 10, 2013, 6:59 pm

          Hmmm…I’m not familiar with nutritional yeast powder. If the powder is just processed nutritional yeast flakes, then I’m thinking it would work. The texture doesn’t matter for this recipe, since it all goes in the blender anyway. :) Let me know how you like it!

          Reply
          • commiesuchka January 16, 2014, 5:50 am

            I would use only half the amount if using the powder.

  • Reba - Not So Perfect Life June 7, 2013, 2:41 pm

    YUmm Yumm YUMMMM… This looks awesome. Such beautiful pictures. I have nutritional yeast waiting to be made into this!

    Reply
    • Lindsay June 7, 2013, 4:13 pm

      Yes! You won’t be disappointed. :)

      Reply
  • Peter June 7, 2013, 11:55 pm

    I have to say, I’m no vegan, by any stretch of the imagination. But I’ve been thinking lately about trying to cut out some dairy from my diet. This looks intriguing. How cheesy does it taste?

    Reply
    • Lindsay June 8, 2013, 8:28 pm

      Hi Peter! This “cheese” tastes really good. It definitely is not cheese, but it is a great alternative. I’m not going to be one of those liars that says this tastes “exactly like the real thing.” It doesn’t. But, it does taste exceptionally good (in my opinion), and the nutritional yeast flakes give it just a bit of a cheesy flavor. Personally, I like this recipe better than real cheese. :)

      Reply
  • Jennifer June 8, 2013, 5:05 pm

    Well, you sure know how to sell a recipe! I came here because the pic looked good, but with no intention of making it- too many ‘meh’ vegan cheese experiences. But it’s now on my to try list, for sure.

    Reply
    • Lindsay June 8, 2013, 8:25 pm

      thanks, Jennifer! It sure helps to have a good camera. This “cheese” can hold its own though. It’s really yummy. :)

      Reply
  • Arianna June 10, 2013, 9:23 am

    Your recipe looks delicious! I recently came across potato-based dips at our local farmer’s market. I wasn’t in love with their flavors, so I’ve been wanting to try different recipes. I’ve shied away from nutritional yeast (something about it just seems icky… maybe the word yeast), but I think this recipe has convinced me to bite the bullet and try it. Quick question: What kind of potatoes did you use for this recipe? Thanks!

    Reply
    • Lindsay June 10, 2013, 9:31 am

      Hi Arianna! Thanks so much for your kind words. LOL…yeast flakes is really a funny name for a great seasoning. I think you’ll like it. :) I used peeled russets for this cheese, but I’d assume that any peeled potato would work. :)

      Reply
  • Abby @ The Frosted Vegan June 10, 2013, 5:34 pm

    Girl!! I just made this and started dipping everything possible in it..then made a quesadilla. So goooood!

    Reply
    • Lindsay June 11, 2013, 7:14 pm

      Yay! Isn’t it fab?! I’m so glad you liked it. :)

      Reply
  • Marcie June 14, 2013, 4:02 pm

    Just made this today, huge hit in my household of hungry vegetarian teenage boys (2 with soy allergies!). Thank you, thank you, thank you!

    Reply
    • Lindsay June 14, 2013, 7:37 pm

      Yes! I’m so glad you liked it, Marcie. LOL…hungry teenage boys are the ultimate recipe test, I think. If it’s good, it’s GREAT. If it’s not, it’s HORRIBLE. So glad they liked it.

      Reply
  • Amy June 15, 2013, 7:23 pm

    This was delicious! Thank you so much. I added some diced tomatoes and jalapeno to turn it into a dip.

    Reply
  • Molly June 16, 2013, 10:23 pm

    Thanks for this – I tried it today and was mostly really pleased! Mine ended up a bit thicker than what appears in the pics, though. What potatoes did you use? I used golden. I also might up the water and oil a bit to thin it out. Did you have to fiddle with it much?

    Reply
    • Lindsay June 17, 2013, 7:10 am

      Yes, I used peeled Russets that had been boiled. My potatoes were very well done–almost over-cooked, but not quite. So, maybe that added a little extra water to my batch. If your recipe was too thick, I would definitely try adding a tiny bit of warm water–a tablespoon at a time. :)

      Reply
    • Paulaf July 24, 2013, 11:41 pm

      Don’t laugh (ok,you can laugh) but I don’t cook. I do use my microwave, so can I zap the potatoes/carrots and then proceed? Or use baked white potatoes? I appreciate your help!

      Reply
      • Lindsay July 25, 2013, 12:19 pm

        :) This made made me smile. I suppose you could use microwave-cooked potatoes/carrots. I haven’t tried it for this recipe, but my guess is that you would just have to cook them as you normally would in the microwave (dry, covered in a kitchen towel, or whatever), until they are blendable, then add just a little extra water to the recipe to keep it from becoming too thick. Let me know how it works for you! :)

        Reply
  • Genevieve June 17, 2013, 9:29 am

    Thank you so much for this recipe! I made vegan nachos with it and they were all gone by the end of the night, even my carnivorous friends couldn’t resist! I added some cumin in mine to give it a little extra mexican flavour!

    Reply
  • Puja @ Indiaphile.info June 18, 2013, 1:37 pm

    Wow! This vegan cheese looks and sounds yummy. What a great idea! :)

    Reply
    • Lindsay June 18, 2013, 2:29 pm

      Thanks, Puja!

      Reply
  • Tracy Wood June 24, 2013, 8:26 am

    OH! I am making this today! I have been vegan for 10 months and I LOVE it! :)

    Reply
  • elizabeth June 29, 2013, 2:37 pm

    Sorry just went down the drain. We didnt like it
    Maybe am still not use to the flavor of nutricional yeast

    Reply
    • Lindsay June 29, 2013, 9:37 pm

      Hi Elizabeth, Oh no! I’m so sorry it didn’t work with your taste buds. It’s true that some people take a little while to acquire a taste for nutritional yeast. Too bad you couldn’t have sent your batch over here! I would’ve used it to make lasagna. :)

      Reply
  • Krista June 30, 2013, 6:57 pm

    This was AWESOME! My kids could not get enough of it! Thank you SO much for this recipe!!

    Reply
    • Lindsay June 30, 2013, 7:17 pm

      Thanks for your kind words, Krista! I’m so glad it passed the test with your kids. :)

      Reply
  • Greyson June 30, 2013, 8:19 pm

    I’m so excited to try this out!! I’m a vegetarian making my way into vegan territory when I found this recipe! I’m not a big fan of most began cheeses so I’m excited by all the great reviews! I will update you once I make it tonight for my baked nachoes tomorrow :p

    Reply
    • Lindsay June 30, 2013, 9:27 pm

      Looking forward to hear how you like it, Greyson!

      Reply
  • Marion July 2, 2013, 7:29 pm

    Just finished making my sauce…we decided to go to McAlisters and get those yummy baked potatoes with veggie chili and smother them in the cheese sauce. Can’t wait. I added garlic power and some chili powder to mine. Thinking a can of rotel might make it into my next batch.

    Reply
    • Lindsay July 2, 2013, 8:51 pm

      Sounds delish, Marion!

      Reply
  • Jeff July 3, 2013, 11:49 am

    I just made a batch and it is fantastic! I am adding to a veggie mix and tomorrow will try with chips.

    Reply
    • Lindsay July 3, 2013, 8:18 pm

      Fabulous, Jeff!

      Reply
  • Brittany July 10, 2013, 1:04 pm

    totally going to make this tonight to put on my Chef Chloe burger. I’ll probably use 1/4 cup oil or less and see what happens. I normally use a recipe that requires earth balance butter but I am on weight watchers and trying to cut out oil based calories.

    Reply
    • Lindsay July 10, 2013, 1:49 pm

      Let me know how it turns out with less oil. I’ve been thinking of trying that myself, but I’d be curious to hear how yours turns out. :)

      Reply
      • Stephanie Gonzalez August 15, 2013, 11:19 pm

        Hello Lindsay,

        Can I use coconut oil instead of virgin olive oil? To make it much more healthier.

        Reply
        • Lindsay August 16, 2013, 11:36 am

          Hi Stephanie! Coconut oil would probably work, but you would need to add some more moisture of some kind, because coconut oil is solid at room temperature. I’ve not tried it myself, so I could tell you for sure, but I think you could made it work if you played with it until you found the right consistency. Maybe add some extra liquid of some kind?

          Reply
  • TerrA July 12, 2013, 12:31 pm

    We just made this and it’s awesome! Mine turned out a little thicker than it was supposed to but DELISH all the same. My kids loved it and are pumped to finally be able to eat “cheesy” dip again. Thanks!

    Reply
    • Lindsay July 12, 2013, 7:37 pm

      I’m so glad, Terra!

      Reply
  • Christopher July 13, 2013, 1:43 am

    Tried this tonight, but got creative, made a baked Mac and cheese with broccoli, onion, garlic and ground chuck ( I’m only lactose free/intolerant and my Mom made stuff like this when I was little) and it was a huge hit! I miss dairy so much this made my whole night! And brought back good memories! Going to make so much more with this great sauce!! I can’t THANK YOU ENOUGH!!

    Reply
    • Lindsay July 13, 2013, 3:32 pm

      Thanks, Christopher!

      Reply
  • Grae July 13, 2013, 11:16 pm

    Hi Lindsay- can I just say…Wow!! This stuff is excellent! I can’t even count how many times I have tried various recipes for some sort of vegan cheese sauce and they have all come up short in some way. I have a non-veg husband and teenager that are slowly transitioning to being plant based and then there is vegan me who still misses that horrid cheese sauce junk from the jar you can buy ( I know, gross).

    I made this tonight, in all honesty, not expecting alot given the other ones I have tried, and lo and behold- I heard the heavenly chorus! It was a hit, not just with me, but with all 3 of us! THANK YOU for sharing this wonderful recipe!

    A bonus- it is actually better to me than the nasty cheese sauce of my pre-vegan days! Yay! :)

    Thanks again,
    Grae

    Reply
    • Lindsay July 13, 2013, 11:21 pm

      That is music to my ears, Grae! I’m SO glad that you liked it. :) Thanks so much for your sweet comment.

      Reply
  • Grae July 13, 2013, 11:18 pm

    PS. I only used 3 TBSP of evoo, and it was still fabulous. Creamy and cheesy and just great.

    Reply
    • Lindsay July 13, 2013, 11:30 pm

      Good to know!

      Reply
  • Robin July 15, 2013, 2:38 pm

    What do you think would happen if you just eliminated the evoo all together?

    Reply
    • Lindsay July 15, 2013, 9:56 pm

      Hi Robin! Umm. I have a friend who tried eliminating the oil altogether. She said still tasted good. The texture was not quite as smooth and creamy, and the flavor was just a little bit different, but she said it was still really good. Give it a try, and let me know how it worked for you! :)

      Reply
  • Tonya July 16, 2013, 8:50 pm

    Delicious! I sub veggie broth for the oil, it did not have the “smooth” texture shown in the pic, but it tasted great. I added cumin, chili powder and fresh salsa to it! Thanks for a low fat recipe! :)

    Reply
    • Lindsay July 17, 2013, 9:10 am

      Great, Tonya! Good to know that it still works without the oil. Thanks for the update. :)

      Reply
  • CaSeY July 16, 2013, 9:33 pm

    Wow! Interesting take on vegan “cheese” AND no soy?!?!?!? Most cheeses seem to contain soy so I’m really excited to try this one (although, I’ll admit I’m a little skeptical given the ingredients, but worth a try!).

    Reply
    • Lindsay July 17, 2013, 9:09 am

      Let me know how it turns out, Casey! ;)

      Reply
  • Cristina July 19, 2013, 12:24 am

    I am not familiar with yeast flakes, what do they bring to this dish and how will it be affected if I skip this ingredient?

    Reply
    • Lindsay July 19, 2013, 6:10 pm

      Hi Cristina, hmm…I’m not sure what I would sub yeast flakes for in this recipe. To maintain a “cheesish” flavor, the yeast flakes are kind of necessary. Nutritional yeast flakes are a non-perishable dry seasoning that can easily be purchased online. I have seen many varieties on Amazon.com. I purchase mine at the bulk foods section of my health food store, so I don’t know which brand I use, but I have heard that Kal brand is a good one. If yeast flakes are absolutely not an option for you, I would try subbing with a teaspoon or two of dijon mustard and some cashews and tahini? I’m not sure of the measurements on those, but you could play with a combination of the 3. ;) Hope this helps.

      Reply
      • Jason July 24, 2013, 9:44 pm

        ackee

        Reply
        • Lindsay July 25, 2013, 12:21 pm

          :) Hope that’s a good thing. :)

          Reply
          • Jason July 25, 2013, 6:55 pm

            It’s a fruit that tastes like cheese. Some say it is where we got the flavour to make cheese emulate for our taste buds. It’s mainly from jamaica and is toxin when not ripe but has obvious signs when fully ripe, pretty hard to obtain but can be found canned. might even be fatty enough to substitute the oil, maybe enough to make it from just potatoes carrots and ackee.. would be cool..

          • Lindsay July 26, 2013, 12:43 am

            Wow! Good to know. Now, I really want to try some of this ackee stuff. :)

  • Jo-Anne July 21, 2013, 9:39 pm

    I have not used the word ‘love’ with respect to any faux cheese, until today when I tried this recipe. Even without a Vitamix, this stuff turned out smooth, velvety and tasty! Added fresh salsa & chiles to an equal measure of sauce, and heated in the microwave to make ‘chile sans queso’ – fantastic! I have been waiting my whole vegan life (17 months) for this sauce, Lindsay. My thanks to you and to your brilliant sister Megan.

    Reply
    • Jo-Anne July 29, 2013, 12:01 pm

      P.S. I’ve found that adding about 1/4 tsp of granulated garlic and 1/2 tsp of powdered onion to the recipe makes it taste cheesier.

      Reply
      • Lindsay July 29, 2013, 2:34 pm

        Good to know!

        Reply
  • SarahFenix July 21, 2013, 11:02 pm

    Omg, I wish I could stop it with this sauce but I think I found my new heroin!
    Soooo good and we made way too much. But it came out perfectly. My husband is filling up the mason jars as we speak! Thank you so much!

    Reply
    • Lindsay July 22, 2013, 7:57 am

      haha! Awesome, Sarah! :) I love this stuff.

      Reply
      • SarahFenix July 22, 2013, 11:03 pm

        So far, we’ve eaten the sauce on chips, broccoli, asparagus, and Tator tots (yay, Tachos!) and it’s only been like a day. Hahaha!

        Reply
        • Lindsay July 23, 2013, 9:39 am

          On tater tots! That sounds Ah-mazing with a capital A. :)

          Reply
  • Denise July 24, 2013, 5:20 pm

    I’m sure the recipe is wonderful but what I want to comment on is your beautiful baby. She looks so healthy. And what a spectacular birthday you planned for her! You’ve done a great job on this website and blog and are a fine example of a Proverbs 31 woman. God bless you!
    PS have you heard of the cookbook Ten Talents?

    Reply
    • Lindsay July 24, 2013, 8:38 pm

      Thank you, Denise! :) You are too kind. I have heard of the Ten Talents cookbook. I’m not very well familiar with it, but I think my mom actually has it. Do you like it?

      Reply
  • Shannon C July 27, 2013, 1:55 pm

    Up until now, I’ve been too afraid to make any vegan cheese or cheese sauce.. but thanks to the gorgeous appearance and rave reviews I decided to give this one a shot.

    Umm, what?! The texture of this sauce is RIDICULOUS. It looks and feels exactly like a real cheese sauce. Taste.. alright, we all know it’s hard to mimic the ‘real thing’, but it’s tasty for sure. I tried adding some Italian seasonings to some of it and I’m going to do a pizza test…. fingers crossed! Thanks!

    Reply
    • Lindsay July 27, 2013, 8:39 pm

      I love the Italian seasoning idea for pizza! YUMMMmmm……

      Reply
  • Jaycelee July 28, 2013, 11:02 am

    This was fantastic! I added some Rotel and it really added some depth. Hazzah!

    Reply
    • Lindsay July 28, 2013, 11:30 am

      YES….I think I should try adding the Rotel as well. :)

      Reply
  • Nada July 28, 2013, 11:23 am

    So thankful to finally have a vegan cheese sauce that tastes good — our house is lactose intolerant and this makes things more bearable.

    Reply
  • Elizabeth July 28, 2013, 6:14 pm

    I just made this and had to run to my computer to say how great it is! I had tried different vegan cheese sauce recipes in the past that used nutritional yeast, but they all seemed to really punch you in the mouth with tanginess. This was a great blend, and I’m looking forward to using it in different recipes (like mac and cheese…mmmm…).

    Reply
    • Lindsay July 29, 2013, 2:34 pm

      Thanks, Elizabeth! SO glad you like it. :)

      Reply
  • Aleck July 28, 2013, 7:04 pm

    Hi, we love this cheese, we have made it about a half dozen times and have learned a few tricks. We add extra nutritional yeast, and some onion powder too. Also if you don’t have a vita mix, mix the carrots and the liquid items first and then add the potatoes. We use an wand blender and it works well to do it that way. If you add everything at once sometimes the potatoes can get starchy. It makes really good grilled cheese sandwiches and Mac-n-cheese too. Thanks for the recipe!

    Reply
    • Lindsay July 29, 2013, 2:34 pm

      Thanks for the tips, Aleck!

      Reply
  • Tiffany August 6, 2013, 9:09 pm

    Oh my goodness! This was my first time attempting to make any kind of vegan cheese. AMAZING. It’ll definitely be a weekly staple in our house now! :)

    Reply
  • Jamie August 8, 2013, 11:28 pm

    Yum!!! I love wayfare’s cheese, too, by the way! They also make a pretty awesome chocolate pudding

    Reply
    • Lindsay August 9, 2013, 7:24 am

      I think Wayfare’s is awesome. Thanks for stopping by, Jamie!

      Reply
  • Thecla August 14, 2013, 4:11 am

    Wow Lindsay!
    This cheese looks really awesome!! I’m going for sure to give this a try!
    Kenneth and I love nachos, but since we have been vegan, our nachos haven’t been the same. hehe.. so this will be great to try! :)

    Reply
    • Lindsay August 14, 2013, 3:00 pm

      Thanks, Thecla! It’s good to hear from you! It’s been too long..;)

      Reply
  • Jenni August 18, 2013, 3:09 pm

    I made this sauce today and I love it. Very nice consistency without cornstarch because of the starch in the potatoes. I don’t use Nutritional Yeast because it is an Cytotoxic…but I added 1/2 a tsp garlic powder. I try not to use a lot of oil. So instead of the olive oil I added and extra 1/4 c. water and 1/4 cup raw cashews for some fat. It came out great! I don’t think it even needed the cashews. Next time I will omit the oil and cashews ans see how it turns out. This is nice because it is a lower fat “cheese” sauce because it doesn’t use raw cashews…and cheaper too!

    Reply
    • Lindsay August 19, 2013, 10:44 am

      Great, Jenni! Thanks for your insight! So glad you were able to make this recipe work for you. :)

      Reply
  • Robin August 18, 2013, 4:59 pm

    I made this with no EVOO and it was fabulous!!!!! I’m watching my oil intake and just wanted to see how it would work out….awesome!!! I’m addicted!!! : )))))

    Reply
    • Lindsay August 19, 2013, 10:43 am

      Fabulous! Good to know it still works without the oil. :)

      Reply
  • joanna August 26, 2013, 12:24 pm

    Can you use sweet potato instead of a regular potato?

    Reply
    • Lindsay August 26, 2013, 2:08 pm

      I honestly don’t know because I’ve not tried it. I would think that it would work, but the flavor and color would be a little bit different. :) Let me know if it works for you!

      Reply
  • Ruby August 30, 2013, 6:27 pm

    I love this recipe. No soy, nuts, or vegan ”butter”. It’s perfect. Thank you.

    Reply
    • Lindsay August 30, 2013, 8:28 pm

      Thanks for stopping by and leaving such a sweet comment, Ruby! Makes my day. :)

      Reply
  • OlyGrammy August 31, 2013, 8:47 pm

    I love this cheese. I spiced it up with some chilli powder and jalapeno peppers. It’s good to know you can make it without the olive oil. I’m going to leave it out next time. So glad your sister came to visit. Thank her for me and thank you for your get website.

    Reply
    • Lindsay September 1, 2013, 8:14 pm

      Yum…chili powder + jalapenos sound like amazing additions. :)

      Reply
  • Linda September 2, 2013, 4:25 pm

    I really wanted to like this, but I wasn’t too impressed. Maybe I’m just used to my old-fashioned vegan cashew-
    pimento cheese sauces. The lemon was too much for me… perhaps I would use less or omit it next time. I even added garlic and onion granules to make it seem more “authentic.” To make it taste close to scrumptious, I ended up adding more yeast flakes, salt, garlic granules and onion granules until I achieved a flavor that was acceptable. I wonder how much the quality/flavor of the potato and carrot have to do with the taste of this sauce.

    I will try it again, though, because after the modifications I made, and letting it sit for 20 minutes or so, the flavor improved. I think I’ll omit the lemon next time… I’m not a big lemon fan, anyway!

    Reply
    • Lindsay September 3, 2013, 6:34 am

      Thanks for your input, Linda! We all have different flavor palates. Some find that this recipe uses too much yeast flakes, as well. For me, it’s just how I like it. Feel free to adjust some more and let me know how it tastes! :)

      Reply
      • Linda September 9, 2013, 7:51 pm

        Well, my husband loved it!! We ate it all up, so I’m making more now!! I’m going to try it again, following the recipe as closely as possible, and if I decide to change it a little when I’m all done, oh well. He likes it, and it’s healthier than the higher fat nut versions, so I’m okay with that!! :)

        Reply
        • Linda September 9, 2013, 9:17 pm

          Lindsay, I’m happy to report that this batch came out great! I got 3 cups of mashed potatoes out of my 2 potatoes, and only had somewhere between 3/4 – 1 cup of carrots; I tried to adjust all the other ingredients to make up for the potatoes, and I always try to cut back on the oil, but I still like to use some. It turned out super this time. It tastes great… I even used the potatoes with the skin on (for the extra fiber and nutrition!) and they blended up perfectly in my Vitamix.
          Thanks for a great recipe… in the future I’ll try to cut back more on the oil, but it’s fantastic just as is.

          Reply
          • Lindsay September 10, 2013, 6:58 pm

            Great, Linda! I’m so glad you were able to adapt the recipe to suit your preferences. That’s what I love about the vegan blog community. We all inspire each other with ideas, but each makes a recipe his or her own. :) Thanks for your feedback.

  • Aarti September 9, 2013, 3:53 am

    Oh my word!!!
    Yumminess personified! I’m a cheese addict and hopefully this will help me sort out my dairy issues!! Thank u thank u both!!!

    Reply
  • Carrie September 12, 2013, 2:17 pm

    This recipe is excellent!! My husband made it for my kids and I as we are all dairy free (and he liked it just as much as us!) We had to alter it as my daughter has many food sensitivities/allergies and FPIES (Food protein induced enterocolitis syndrome) so no carrots – but it was still fantastic! I shared the recipe on my FB Page and linked your website!! Thank you for this awesome recipe!

    https://www.facebook.com/photo.php?fbid=232674953556838&set=a.212098382281162.1073741828.201599586664375&type=1&theater&notif_t=photo_comment

    Reply
    • Lindsay September 15, 2013, 10:27 am

      Thanks, Carrie! I LOVE that you posted pictures. Makes my day. :) Yikes, I need to educate myself more on FPIES. I love that this recipe can be a great alternative for you and your kiddos (and husband!).

      Reply
  • Robin September 14, 2013, 2:30 pm

    I’m making up 2 batches of this today…one w/the evoo and I’m going to try to make rotel with it and see if my non-vegan family can tell the difference. The other batch w/out evoo and I will freeze this batch in portion sizes for having with my steamed veggies for lunch. I have frozen this recipe w/out evoo before it heated up marvelously!

    Reply
    • Lindsay September 15, 2013, 10:24 am

      Good to know, Robin! Let us know how your experiment works out. :)

      Reply
  • sara September 27, 2013, 10:00 pm

    I made this and loved this!! I even served it up to some omni family members and they were so impressed! This one is a keeper! Thank you so much for sharing

    Reply
  • Nicole September 28, 2013, 1:51 pm

    Definitely better than I expected, I will be using this recipe over and over and over again. Sooooooo good!!! Thanks for posting.

    Reply
    • Lindsay September 28, 2013, 8:09 pm

      So glad you liked it, Nicole!

      Reply
  • Sara October 5, 2013, 4:19 pm

    I’m having trouble with this sauce. It has a texture more like a chowder. I’ve added an extra 2/3 cup of water and a little more olive oil. Do you have any ideas? I think I might of possibly had too much potatoes, but I’m not sure.

    Reply
    • Lindsay October 5, 2013, 10:42 pm

      Hmm…I’m wondering if you let too much water drain out of your potatoes or used too much potatoes. If you’re looking for less “chowder,” and more smooth and creamy, I would add more olive oil and not very much water, if liquid is needed. Thanks for your feedback!

      Reply
  • Lindy B. October 8, 2013, 7:15 pm

    Just made this today!! OMG!! Amazing!! My Superbowl party nachos just got a whole lot healthier!! (I did add chopped up pickled jalapenos to the mix to add some epic spice.) YUM!

    Reply
  • wendy October 12, 2013, 4:56 pm

    I bet you could use white beans in place of potatoes. I’m looking forward to trying this, regardless

    Reply
    • Lindsay October 13, 2013, 10:22 am

      I’ve not tried the white beans in this, but it sounds good. Let us know how it works!

      Reply
    • Stephanie December 26, 2013, 5:27 pm

      Did you try the white beans? Thanks!

      Reply
  • deborah4923 October 16, 2013, 7:46 am

    This sounds wonderful. I’m going to try it today, but I just had to say that picture of your daughter has already made my day wonderful. Thank you for the recipe (I will report back after I give it a try) and that for that lovely photo.

    Reply
  • angie October 16, 2013, 8:58 am

    Lindsay!! Thank you so much. I have made all kinds of vegan cheeses and this is the best by far! I can’t thank you enough. I’m forever a fan :)

    Reply
  • Yijun October 17, 2013, 8:45 pm

    Hello!

    This cheese looks good. Will it work if I substitute nutritional yeast with shiro miso? Or can I add the miso somehow?

    Reply
    • Lindsay October 18, 2013, 8:57 pm

      Hi Yijun! I’m not the most familiar with miso, but I would think you could try substituting the yeast flakes with miso, but the flavor will be a bit different, and you may want to adjust the salt (less).

      Reply
      • Yijun October 31, 2013, 8:17 am

        Hello Lindsay!

        I just made this exactly according to your recipe (including the nutritional yeast) and it’s great! I added one teaspoon of miso just to see how the taste changed, and the cheesy flavor came out stronger and tastier. Yummy! It’s no longer soy-free though >.<

        Reply
  • Rachel stern October 21, 2013, 12:09 pm

    I do not eat nightshades (eggplant, tomatoes, peppers, and potatoes). Nightshades are bad for my arthritis. Would this work with sweet potatoes?

    Reply
    • Lindsay October 23, 2013, 8:23 pm

      I don’t see why not, but I’ve not tried it myself. The flavor might be slightly different, but probably still good. Let me know how it turns out for you. :)

      Reply
  • Brianna October 21, 2013, 6:26 pm

    Hi Lindsay! I would just like to thank you for posting such a fantastic recipe! This one is a game changer! :) I made this and it turned out amazing. It totally satisfied my craving for cheese! I posted this recipe with my tweaks on my blog. I linked to your blog. Thanks again! :)

    Reply
    • Lindsay October 23, 2013, 8:23 pm

      Great, Brianna! I’m so glad you liked it!

      Reply
  • Lindsey November 2, 2013, 11:58 am

    Hi Lindsay, this looks amazing! My family has just recently gone GFCF laat month. Which means, we still remember what real cheese tastes like! My question is, with a picky family, should I wait a while until we “forget” what chesse tastes like? Or is this good enough to take the plunge and go for it? My 13 year old is really wanting some grilled chicken nachos, but I don’t want to disappoint! Thanks! Also, any recommendations (or recipes) for a good alternative sour cream?

    Reply
    • Lindsay November 6, 2013, 8:29 pm

      Hi Lindsey! Sorry I’ve taken a little while to respond to your comment. I would go ahead and let your family try this recipe. However, I don’t know that I would call it “cheese” right off the bat. It doesn’t taste just like cheese, but it is a tasty alternative. I love Tofutti Better than Sour Cream (which does contain, soy, I believe), which can be found the health food section in many major grocery stores (like Kroger’s and some Safeways and Vons). Hope this helps! Best wishes!

      Reply
  • Michou November 2, 2013, 4:45 pm

    I used a large baked sweet potato with the skin and a handful of steamed carrots.
    Added half of a jalapeƱo, some cumin and chili powder. I squeezed a couple of limes because I didn’t have any lemons, which was more juice than the recipe. It was a little thick, so added an extra TB of water. Kept the yeast powder, oil, and salt the same. Tastes delicious!

    Reply
    • Kari November 18, 2013, 3:57 pm

      Well, I’m not a Vegan and I have no food allergies but I do like to try new recipes and always try to eat healthy foods… so I tried this today. It was fantastic!!!!! I followed the recipe exactly and made cheese for dipping and also made a mac and cheese. I added a pinch of onion salt for the mac and cheese because I do that for my regular cheese version. I will definitely be making this again, and I plan on playing with it a bit for holiday recipes. I always like to have Vegan, gluten free, lactose free, etc. foods available for my guests when I host parties. Thank you so, so much! I’m sure this will be a pleasant surprise for my sensitive- tummied love ones!

      Reply
  • Gary November 22, 2013, 7:18 pm

    Wow! I subbed the oil for a bit of Earth balance and almond milk and made some super cheesy mashed potatoes. My family couldn’t believe there was no cheese in these. Thanks a ton for the guide!

    Reply
    • Lindsay November 22, 2013, 7:27 pm

      Sounds delicious, Gary!

      Reply
  • TheVeganSuisseChic November 23, 2013, 11:26 pm

    Do you have a recipe for a cheese ball? Or do you know how I can change the recipe to make it one?! Thanks!

    Reply
    • Lindsay November 24, 2013, 12:27 am

      :( Unfortunately, I don’t *yet* have a recipe for a vegan cheese ball. Thanks for the great idea though! I’ll have to see if I can come up with something.

      Reply
  • Rebecca November 27, 2013, 7:20 pm

    This is the BEST recipe ever! We make it in giant batches and freeze the extra servings. Also, when boiling the carrots and potatoes, we add in celery and any other fridge veggies that are almost old and seasoning and make a batch of vegetable broth, and freeze that too! We have also added a little bit of Daiya cheese before when we didn’t have any nutritional yeast left, and it also turned out great. Thanks for the delicious recipe!

    Reply
    • Stephanie December 26, 2013, 5:23 pm

      How do you freeze this? In a ziploc bag or jar? Does it change the texture? When you defrost it is it just as good as making it fresh? Wanting to make a big batch too :). Thanks!

      Reply
  • DK November 29, 2013, 4:56 pm

    Thank you so much for the recipe!!! It was yummy;)

    Reply
  • Tony November 29, 2013, 5:58 pm

    Thank You, Thank You, Thank You. This was a wonderful sauce/dip for steamed asparagus, and as a topping on a Falafel burger. It tasted great and I can’t wait to test it out on some friends. It was also nice to not have to resort to processed vegan cheeses or nut based cheeses. I used the purity organic potatoes (buttercreme not the fingerlings). Any thoughts or ideas on a similar white vegan cheese sauce or dip, I was thinking maybe radishes instead of carrots for a little kick and 1/2 the nutritional yeast.

    Reply
  • Denise December 10, 2013, 12:05 am

    I used sweet potatoes and the end result tastes better than real cheese!

    Reply
  • Holly December 21, 2013, 11:30 pm

    Added extra water and beer for “cheddar” beer soup!

    Reply
  • Laurel December 26, 2013, 3:37 pm

    I added some cumin, garlic powder, and onion powder to the recipe so I could add it to quesadillas and burritos. I love it, but my one issue is that, for some reason, it smells like fried chicken to me. None of the other comments mentioned this so I’m assuming it’s just my weird sense of smell that hasn’t had any form of fried chicken in years. Anyway, thought I’d mention that in case anyone else noticed the same thing.

    Reply
    • Lindsay December 30, 2013, 7:03 pm

      :) I had never thought of that, but very interesting! Thanks for your input.

      Reply
  • Stephanie December 26, 2013, 5:19 pm

    Any suggestions on freezing this? Is that a bad idea? What about pressure canning it…. Thanks!!!

    Reply
    • Stephanie December 26, 2013, 5:21 pm

      Also, any thoughts on solidifying it? Maybe by adding agar agar and then it would be shred-able? Thanks!

      Reply
    • Lindsay December 30, 2013, 7:02 pm

      I honestly have never tried it, Stephanie. I don’t see why it wouldn’t work, but can’t say for certain. :) Best wishes!

      Reply
  • Brandon December 30, 2013, 12:30 am

    Well, I thought this looked good the first time I saw it a while ago, but recently, my wife’s brother actually made a cheese dip, from this stuff. Honestly, I didn’t know it at first, and it wasn’t until I studied it closely that I noticed that it was a little darker than actual nacho cheese, but the taste was unbelievable! Needless to say the bowl of nacho cheese was gone, as we watched football! The amazing thing about this stuff is that it is actually not bad for me! Incredible dish!

    Reply
  • Ann Moore January 1, 2014, 3:18 pm

    Absolutely loved this cheese dip. I added salsa to it and it was delicious. So glad I found this recipe.

    Reply
  • Renee January 7, 2014, 5:43 pm

    Turned out great! I added garlic powder, a roma tomato, and 2 jalapeno peppers.

    Reply
  • Leena January 7, 2014, 5:51 pm

    I’ve recently decided to go from being a vegetarian to vegan, and this recipe is definitely making it easier to let go of my (nacho)cheese addiction. I love it! So delicious, creamy & yummy, Thanks!

    Reply
  • Carolyn Cupitt January 9, 2014, 5:56 pm

    Just made it for a church luncheon for tomorrow, I liked the container out, did not put the salt in and it still tasted ok, the reason for omitting the salt is that I thought the corn chips would be salty enough for it. I will try another one with salt in it and let you know what I think of it. I originally got this from off facebook but cannot remembered who posted it so I google it and got you, the only difference is that they had McKay’s chicken-style seasoning, vegan and also pinch of cayenne pepper. I did not have the seasoning and I put a pinch of cayenne it and you cannot taste the cayenne.

    Reply
    • Lindsay January 10, 2014, 6:37 pm

      Great! I hope you like it!

      Reply
  • Josephine January 11, 2014, 2:21 pm

    Delicious. I shared with my vegan family. Thank you

    Reply
  • Nicole Fleming January 11, 2014, 2:30 pm

    I’ve never tried a vegan recipe before and I’m so glad that this is the first one I’ve tried. Seriously good stuff!

    Reply
  • tamara January 14, 2014, 2:35 pm

    I don’t use oil. Is there something else I can use instead?

    Reply
  • tamara January 14, 2014, 2:53 pm

    Just read all the other comments and realized the no oil should work well. Looking toward to taco night. Thanks for the recipe.

    Reply
  • Karissa January 14, 2014, 9:31 pm

    I LOVE this recipie. Yummy!!! I eat 95% vegan and this recipie could close the gap. Thank you. I posted a pic of my vegan nacho plate with your nacho “cheese” on my Instagram page. I have sent them to your website for the recipie. I recommend that you join instagram, it rocks!. If you do please look me up @cravelifexo
    Thanks for sharing?
    Karissa

    Reply
  • Karissa January 14, 2014, 9:31 pm

    Yum. I LOVE this recipie. Yummy!!! I eat 95% vegan and this recipie could close the gap. Thank you. I posted a pic of my vegan nacho plate with your nacho “cheese” on my Instagram page. I have sent them to your website for the recipie. I recommend that you join instagram, it rocks!. If you do please look me up @cravelifexo
    Thanks for sharing?
    Karissa

    Reply
    • Lindsay January 17, 2014, 9:51 pm

      Thanks, Karissa! I don’t yet have an instagram, but I should. :) Thanks for the info. I’ll definitely have to look you up.

      Reply
  • tawana rochester January 16, 2014, 11:54 pm

    Great recipe. I like my cheese warm. If I put the sauce in a crock pot will it ruin it?

    Reply
  • Kristin January 22, 2014, 12:02 pm

    hey,
    I just tried your wonderful recipe today. It was great on my nachos. I prefer it to real cheese actually :)

    greetings from the netherlands

    Reply
    • Lindsay January 24, 2014, 6:32 pm

      Thanks, Kristin!! So glad you liked it!

      Reply
  • Krista January 25, 2014, 12:09 am

    This stuff is ridiculous! So so tasty!! I just used it on burritos and will be using it again and again. Thank you!!!!

    Reply
  • Jane January 25, 2014, 11:09 pm

    Really yummy. My teen loved it. She has severe dairy allergies. Great treat!!!!

    Reply
  • Steven January 28, 2014, 6:07 am

    I like this recipe alot
    It is more on the stringy/creamy side of cheese
    Looks just like nacho cheese and imitates the same
    Style
    I had it with nachos
    Next will me Mac and veggie cheese
    Thanks

    Reply
    • Lindsay January 28, 2014, 10:37 pm

      Great, Steven! I’m so glad it turned out well for you. :)

      Reply
  • Tamilyn February 2, 2014, 8:32 pm

    Just made this tonight, the texture is the most perfect thing ever! Who knew the secret combo would be potatoes and carrots?! I’m just not a big fan of the taste, going to experiment with adding herbs and spices for flavor.

    Reply
    • Lindsay February 4, 2014, 10:37 pm

      Yes, some people have found that doctoring up the taste a bit to their preference really sells the recipe. I like mine pretty plain and simple, but let us know what you come up with!

      Reply
  • D. P. Pruitt February 3, 2014, 9:04 am

    Thank you for sharing this recipe. I am not vegan. I am not vegetarian. My goal is to incorporate more veggies into my meals each day. This recipe is awesome. I did add some smoked chipolte powder & crushed red pepper. The seasoning variations are endless. Thank you Thank you Thank you. dishdestination.com

    Reply
    • Lindsay February 4, 2014, 10:37 pm

      Awesome! I’m so glad you liked it, D.P.!

      Reply
  • Anne February 4, 2014, 12:19 am

    Can the oil be substituted with something else? apple sauce (unsweetened)?

    Reply
    • Lindsay February 4, 2014, 10:36 pm

      I wouldn’t use applesauce. However, I have had friends try to use just water (add just enough water to make the “cheese” sauce the consistency that you like). The oil adds a significant amount of flavor, but my friends tell me the oil-free version is still very delicious. I’ve not tried it yet myself, though. :)
      Best wishes!

      Reply
  • Tara February 6, 2014, 6:57 pm

    I’m on this ridiculous allergy diet right now…no dairy, no gluten, no peanuts, no eggs, no yeast, etc etc etc. I just made a layered taco dip with this “cheese”, refried beans, whole black beans, shredded crockpot beef and Tofutti “cream cheese. Had it with organic corn tortilla chips and it was AMAZING! Thanks for giving me a reason to make a treat on this crazy diet!!

    Reply
  • Chad February 7, 2014, 7:07 pm

    I added about a half a teaspoon of onion powder to help round out the flavor and cut way back on the brewers yeast flakes and oil (probably less than 1/4 cup for both). I also added a bit of MSG(oh the horror…) and substituted powdered “true lemon(2 packets)” for real lemon juice. It came out great. The cheese taste is close, but the texture is spot on.

    Reply
  • Allison McFadden February 8, 2014, 1:20 pm

    How wonderful of you to figure out & share! Is it possible to use instant mash potatoes? Im thinking about trying it since I don’t have any potatoes. Thank you!

    Reply
    • Lindsay February 8, 2014, 11:35 pm

      Instant mashed potatoes sounds like a great idea for this! I haven’t tried it yet. Let me know how it works for you! :)

      Reply
  • Shanna February 8, 2014, 8:54 pm

    Could I add a can of “rotel” style tomatoes (10oz) with juice? Will the consistency be the same as that Velveeta-rotel cheese dip we don’t eat. That recipe should yield 2 1/2 cups. Thanks!!!

    Reply
    • Lindsay February 8, 2014, 11:34 pm

      I would guess that the juice in the can might change the consistency some. But, if you subbed some of the water in the recipe with your tomato juice, I don’t see why it wouldn’t taste amazing. Haven’t tried it myself, though. Let me know! :)

      Reply
  • Jenifer February 16, 2014, 2:33 pm

    Hello. Umm, I need intervention for this stuff. I’ve seriously made it every 4-5 days since I saw the recipe a few weeks ago. I’m a bit obsessed. :D Thank you SO much for this deliciousness…I don’t know how you came up with this, but you’re a genius! :)

    Reply
    • Lindsay February 20, 2014, 1:41 am

      Thanks, Jennifer! Ha! Glad you are enjoying the recipe. I actually didn’t come up with the idea for the potatoes/carrots in a “cheese” sauce. (See the post.) But, I did adapt the recipe to make it my own. :)

      Reply
  • Akasha February 18, 2014, 5:59 pm

    Hi, your pic looks soo tempting….can I replace with sweet potatoes.

    Reply
    • Lindsay February 20, 2014, 1:39 am

      Hi Akasha, You can replace with whatever you want. However, sweet potatoes have a different flavor that white potatoes, so the taste will be different, if you use sweet potatoes. I don’t see why it wouldn’t work though. I’ve not tried sweet potatoes in this recipe yet myself. :)

      Reply
  • Mari February 22, 2014, 4:11 pm

    MMM…. Just whipped up a batch of this deliciousness! Awesome recipe! Love that you ditched cashews and added… carrots! Hidden health benefits for the kids ;)! Definitely will be making this again.

    Reply
  • Ronin February 23, 2014, 2:17 pm

    Thanks for this recipe! I tried it as it, then with a jar of diced green chiles (awesome! — completely satisfied my nacho cravings). Then I tried substituting cauliflower with the potatoes. The consistency was was not as drizzly as with potatoes (that might be achievable with the right amount of liquids), but it worked! So you add can add the nutritional benefits of cauliflower to this concoction!

    Reply
    • Lindsay February 23, 2014, 5:35 pm

      Fabulous!

      Reply
  • Sara Anderson February 24, 2014, 4:37 pm

    I was just wondering if this sauce is required to be refrigerated? Would i be able to leave it out of the fridge for a few hours without having to be worried about temperature control?

    Reply
    • Lindsay February 25, 2014, 12:47 am

      I would think this cheese would be find for a few hours (as in, like, 2?). I’d probably try to make sure it goes in the fridge asap if you aren’t going to be eating it soon. :)

      Reply
  • Joemama March 7, 2014, 8:49 pm

    Thank you from the bottom of my heart for this recipe! I’m nursing my 4 month old who is allergic to casein so I have been eating dairy-free for about 3 months now and I had been missing cheese So. Much. I actually raised my arms in the air in triumph when I tried this. It is wonderful. It is as close to real cheese as I’ve come in three months. I’ve had nachos, tacos, and a grilled cheese sandwich with this. It reheats perfectly, makes a good-sized portion, and tastes great. Thanks again.

    Reply
    • Lindsay March 8, 2014, 10:47 pm

      Yay!! I’m so glad you’ve found something that you like. Good for you for breastfeeding, even though it requires you to be eating differently for your baby. You won’t regret it. ;) Thanks for your kind words.

      Reply
  • Connie Johnson March 16, 2014, 1:29 pm

    After reading all the comments/reviews, I made mine w/o the oil. It was cheesy as promised and was good but not exactly like cheese but I wasn’t that into it as is. I decided to mix it w/some leftover cauliflower soup (vegan of course) and it made the most incredible cheesy cauliflower soup every. I did overdo it on the cayenne and cumin (1/4 tsp ea) so my tougue is a bit tingly but other than that, WOW! Good stuff. The cauliflower soup seemed a bit thin and runny. This gave it the body and extra taste it needed.

    Reply
    • Lindsay March 16, 2014, 4:30 pm

      That cheesy cauliflower soup sounds amazing!

      Reply
  • Delina March 16, 2014, 5:53 pm

    I’m sorry. I wanted to like this, but as a non-vegan who is just trying to cut down on the dairy there is no way I could even pretend this tasted like cheese. As for the consistency and color it was perfect. But for taste it tasted exactly like what it was made of: potatoes, carrots, oil, and nutritional yeast. I don’t know if I just had a bad bag of yeast but it definitely didn’t seem to add any type of “cheesy” flavor. I’m glad those of you who are choosing to or have to be dairy free like it, but it just made me thankful that I can still eat the real stuff.

    Reply
    • Lindsay March 16, 2014, 7:54 pm

      Awww…your comment made me smile….even though I’m truly sorry it wasn’t a hit for you. I have to agree, though, that this stuff does not taste like real cheese. I don’t think any vegan substitute does. But, I think most of us think it makes a great dip. Sometimes we have to leave out the word “cheese.” ;)

      Reply
  • Melissa March 23, 2014, 8:00 pm

    I made it today but subbed half of the potato with cauliflower. Amazing!! I love the Wayfair products you mentioned as well, but this is at least as good, plus way more affordable (especially at the rate that my son and I gobble it up). Thank you for this!

    Reply
  • grace March 25, 2014, 2:11 am

    good recipe, I was rather amazed at how similar it behaved to cow’s cheese sauce, but there was definitely way to much nutritional yeast in there for my liking. next time i’ll start with 1/4 cup and work my way up from there. I used soymilk instead of water and ended up adding more to try and dull the intense flavour of the nutritional yeast. I also added more salt. Other than too much nutritional yeast, I am really happy with this recipe ( : thank you.

    Reply
    • Lindsay March 27, 2014, 4:52 am

      Wonderful! Yes…several readers have found that they didn’t like using quite so much yeast flakes. That’s okay! Make it work for you. Glad you otherwise enjoyed it. ;)

      Reply
  • Nienke March 25, 2014, 4:30 am

    Oh my goodness! This is soooo delicious and I love that it’s made a out of vegetables only!!! I first had it with nachos, mbut the other day I used as a dip for vegetables, yummy!!! This stuff is so good, I would make it every single day. And it’s way more cheaper then the cashew cheese sauces. And so easy to make. Thanks for sharing this wonderful recipe!

    Reply
  • Steve-71 March 28, 2014, 4:43 pm

    The recipe came out thick and yummy, but seriously, next time I will cut the salt by half.

    Reply
  • Lori March 29, 2014, 7:22 pm

    How is it without the salt? I have to watch my sodium intake very closely, and 1 1/2 tsp is almost twice what I am allowed for an entire day, and actually, adding salt is a no, no……………………

    Reply
    • Lindsay March 29, 2014, 7:51 pm

      Hi Lori! I haven’t tried this recipe without any salt. However, you could always leave out the salt, then add a sprinkle or two at the end if it really needs it.

      Reply
  • Aria April 1, 2014, 4:20 am

    Hi Lindsay,

    As soon as i saw the picture on pinterest, i was thinking – no way this is vegan…
    But i was wrong. This recipe is amazing!

    The cheese tastes so good! I wrote my thoughts on this recipe on my series called “CopyCat cooking”. http://artandbeautyfreak.blogspot.dk/2014/04/copycat-cooking-ep-2-vegan-nacho-cheese.html

    thanks for sharing
    //Aria

    Reply
    • Lindsay April 1, 2014, 1:41 pm

      Fantastic! Thanks for letting me know about your blog. :)

      Reply
  • Harmony April 7, 2014, 5:05 pm

    This is absolutely amazing! I’ve been making this weekly and keep a bowl in the fridge. My husband and I use it on everything!

    Reply
  • evelyn April 21, 2014, 11:23 am

    Made this last night! It was the best ever!! I have a question though, can I use this recipe for vegan macaroni and cheese?

    Reply
    • Lindsay April 22, 2014, 3:50 am

      Hi Evelyn! You could totally use this recipe for mac and cheese. Lately, I’ve been leaning toward “cheese” sauces that are a little less rich if I’m going to pour them over macaroni–see my most recent post on my home page. But, I did try this nacho recipe with cauliflower instead of potatoes for mac and cheese, and it turned out really well, in my opinion. (See recipe for cauli mac and cheese here: http://veganyumminess.com/cauliflower-macaroni-and-cheese/) Let me know what you think. :)

      Reply

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