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-tasting vegan nacho cheese dip I have ever eaten. Sound too good to be true?
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.
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!
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 vegan cheeses and ice cream, and it’s all amazing.
Vegan Nacho Cheese
Ingredients
- 2 cups cooked and mashed potatoes Requires about 2 medium potatoes.
- 3/4 cup cooked carrots Requires about 1.5-2 large carrots
- 1/2 cup nutritional yeast flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 tablespoon lemon juice
- 1.5 teaspoon salt
Instructions
- Place 2 medium saucepans on stove, pour 4 cups of water in each, and turn on medium-high heat.
- While waiting for your water to boil, peel and dice your potatoes and carrots, then place potatoes and carrots separately into 2 saucepans.
- Cook potatoes and carrots in respective saucepans until each is fork tender–usually about 5-10 minutes, depending on how small you’ve diced them.
- Drain water from potatoes, and measure out 2 cups of the cooked potatoes, mashing and packing them into measuring cups. Place the 2 cups into a blender.
- Drain water from carrots. Measure 3/4 cup of cooked carrots (loosely packed), and place in blender.
- Add remaining ingredients–nutritional yeast, oil, water, lemon juice, and salt to the blender.
- Blend on high for 1-2 minutes until everything is smooth and creamy.
- Serve hot over your favorite chips, and top with all the diced veggies that your heart desires.
http://herbonherbs.com
i wanted to know if i could use the cooked water from the potatoes or carrots in the recipe
Absolutely!
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?
http://www.notsoperfectlife.com
YUmm Yumm YUMMMM… This looks awesome. Such beautiful pictures. I have nutritional yeast waiting to be made into this!
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I bet you could use white beans in place of potatoes. I’m looking forward to trying this, regardless
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.
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 :)
Hello!
This cheese looks good. Will it work if I substitute nutritional yeast with shiro miso? Or can I add the miso somehow?
I do not eat nightshades (eggplant, tomatoes, peppers, and potatoes). Nightshades are bad for my arthritis. Would this work with sweet potatoes?
http://breeveganrecipes.blogspot.com/
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! :)
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?
I used a large baked sweet potato with the skin and a handful of steamed carrots.
Added half of a jalapeño, 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!
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!
Do you have a recipe for a cheese ball? Or do you know how I can change the recipe to make it one?! Thanks!
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!
Thank you so much for the recipe!!! It was yummy;)
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.
I used sweet potatoes and the end result tastes better than real cheese!
Added extra water and beer for “cheddar” beer soup!
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.
Any suggestions on freezing this? Is that a bad idea? What about pressure canning it…. Thanks!!!
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!
Absolutely loved this cheese dip. I added salsa to it and it was delicious. So glad I found this recipe.
Turned out great! I added garlic powder, a roma tomato, and 2 jalapeno peppers.
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!
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.
Delicious. I shared with my vegan family. Thank you
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!
I don’t use oil. Is there something else I can use instead?
Just read all the other comments and realized the no oil should work well. Looking toward to taco night. Thanks for the recipe.
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
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
Great recipe. I like my cheese warm. If I put the sauce in a crock pot will it ruin it?
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
This stuff is ridiculous! So so tasty!! I just used it on burritos and will be using it again and again. Thank you!!!!
Really yummy. My teen loved it. She has severe dairy allergies. Great treat!!!!
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
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.
http://dishdestination.com
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
Can the oil be substituted with something else? apple sauce (unsweetened)?
http://comeoverrover.info
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!!
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.
http://Allisonmcfadden.com
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!
http://www.shopreusable.com
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!!!
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! :)
Hi, your pic looks soo tempting….can I replace with sweet potatoes.
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.
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!
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?
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.
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.
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.
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.” ;)
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!
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.
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. ;)
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!
The recipe came out thick and yummy, but seriously, next time I will cut the salt by half.
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……………………
http://artandbeautyfreak.blogspot.dk/
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
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!
Made this last night! It was the best ever!! I have a question though, can I use this recipe for vegan macaroni and cheese?
This is the real deal. I made the recipe as written and thought is was great. Very much like nacho cheese sauce you would get at the movie theater. For fun I made another batch with 1/2 tsp of chili powder. The sauce was even more awesome. I will use this for many things including broccoli cheddar cheese soup. No joke, it is amazing. FYI–I eat real cheese all the time so I can really compare this recipe to the real thing. You won’t be dissappointed.
This sounds so good! Do you know the calorie total per serving?
And is the serving in tsps, tbsp or oz?
Thanks.
Hi Kathy! Hmm…I don’t know the calorie total per serving yet. I’m going to work on getting some nutrition facts for my recipes, hopefully in the near future. When I saw the recipe serves 6, I mean it roughly serves 6 people, if you’re using the “cheese” sauce for dipping chips in or for drizzling over nachos or tacos, etc. Hope this helps!
Love it. Added a fresh garlic, turmeric, fennel Greek, hot smoke paprika, cayenne pepper, and EVOO. My husband ate it all in a few hours. No cooking at all.
I made a lazier version of this I thought I’d share, for anyone who wants to make it in one pot without using a blender. For the whole potatoes, I used potato flakes (yes, instant mashed potatoes, but buy the plain ones and they are simply dehydrated potatoes). I followed the package directions for only the liquids (no salt/butter) and soy milk works fine. For the carrots, I used canned pumpkin.
No peeling, boiling, blending. Just a pot and a spoon and a beautiful smooth consistency.
Thank you so much for the original recipe! It is wonderful, but more work than this lazy cook tackles very often.
Thank you so much for this recipe! I had a heap of potatoes and carrots that needed using up following a rather optimistic shopping trip but I was getting pretty tired of souping everything. This was perfect! I made an enormous plate of nachos and it took all of my will power not to face plant the lot. Got plenty left over for experimentation tomorrow too!
I forgot to peel the potatoes so they really slowed down my poor little blender. The end result was a little thick but still delicious. Than again olive oil and nutritional yeast are some of my favorite ways to season.
I always got a bit of a headache after eating the vegan cashew cheese in high school. I think it was because of the high fat content of the cheese. But this one is so smooth I feel i could eat this all day.
Thanks for the recipe and blessings to your family!
I don’t have, nor do I know where to get Nutritional Yeast. I have tapioca flakes, would that work? Or can I just omit the yeast all together?
This recipe has made me so happy! I made it with 1/4 of the amount of oil and it was divine!!! Thank you for this.
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Just tried it and it’s a winner. Wow, this is going to be a regular.
I am thinking of adding some jalapeño juice to give it a kick for nachos. Do you recommend replacing the water, or adding the jalapeño juice in addition to the water? Thanks! This looks delicious!
Oh my gosh this is FANTASTIC! Thank you for sharing it!
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I am SO looking forward to making this deliciousness! I have only been vegan a short while, but I’ve tried just about every cheese substitute I’ve been able to get my hands on. I love cheese! But none of these fake cheeses have hit the spot. Either they don’t have the right texture, or they don’t have the right taste. But this! This looks absolutely divine! Creamy and cheesy and delicious. I can’t wait to try it. Thanks so much for sharing!
This stuff is so good it actually gave me a cramp!! Okay it didn’t give me a cramp, I made that up. But it is so good that you wonder if you should be eating as much as you are until you remember it’s actually good for you. Today I’m making a batch SO BIG it will be epic.
LOL. I’d love to see your epic batch!
Lindsay,
Once again I found myself searching for a vegan cheese dip mainly to substitute the large amounts of store bought jarred queso my teenager consumes. When this dip was done we all marveled and gasped like we had just discovered a new element. It was actually very funny how amazed we were by the appearance and texture. It also taste great. We added a bit more salt and have tried many different seasoning combinations. All tasted great. Thanks so much for sharing. My quest for veggie cheese dip is over!
I have some frozen mashed potato flakes (ikea) that are hanging out in my freezer without a use (because they don’t taste good in mashed potato form). think this might be a decent substitute for the potato?
Get out the pitch forks if you must but I really dont enjoy carrots. Does this have a strong carrot flavor or is it pretty well transformed?
WHAT THE HELL?!?!
I was soooo excited to try this dish when I found it and today being my day off for the month it was the first thing on my list for the day.
It is disgusting. My dog wouldn’t even eat it.
I followed the directions to a T, what am I doing wrong?
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This sounds phenomenal! Always on the hunt for dairy free recipes that don’t use cashews, they are hard to come by! Thanks a bunch:)
HOLY CRAP IT’S AWESOME. Just like nacho cheese. I’m so happy right now :))) I made it with NO oil and only 1/4 cup of nutritional yeast, it blew my socks off.
Holy Cow! I’m always skeptical of vegan “cheese” recipes, but I decided to try this one because I had the ingredients on hand and the comments were encouraging. I am AMAZED at how yummy this is! Sure, it’s not exactly like cheese, but it definitely has a cheesy flavor and awesome texture. THANK YOU!!!
I made this and it is now one of my favorite things! It’s good over cauliflower and broccoli, and good with added salsa for corn chips, and I haven’t gotten beyond trying it with anything else yet because what I’ve already tried is sooo yummy! Thank you for posting this.
Holy crap. I’ve been on the search for a good nacho cheese sauce for years. I’ve tried so many that were good in their own way, but not quite what I was looking for. Dude. This recipe is killer. I added jalapenos (the kind in a jar) to the blender because I wanted to try to mimic the taste of the nacho cheese sauce from high school. It worked! I am so very pleased. I am already planning a nacho party with the interns! Thank you!
I admit I was skeptical! But this turned out so good! YUM! Thanks for sharing :)
So easy and yummy!!! Thank you for this great vegan nacho cheese!!!!
I was very skeptical, but it turned out awesome!! I added jalapeños, which gave it a nice kick. Will be making again. Thanks for a great recipe :)
GOD BLESS YOU for sharing this one, holy crap it’s amazing. I made it thinking it would be passable and it is literally the best thing I’ve ever tasted. Thank you so much.
Have you tried this with sweet potatoes by chance?
I haven’t, Jessi, but I’ve seen comments from some others who have, and they reported good results. :)
I will confess, I was highly skeptical of this at first. I thought, surely, that cannot taste very good. Well, it didn’t. It tasted DELICIOUS!! I did have to add more water to mine than the recipe called for, but maybe that’s because I used just a regular food processor, and the carrots/potatoes were refrigerated overnight after boiling, rather than fresh and hot from the pot. I will say this…in addition to a cheese sauce, it also makes a remarkably good cheese SOUP! :)
I made this a few months ago and LOVED it! You can also throw in some diced peppers to make it a bit spicier like we like it down here in Texas ;) I am making this again tonight, in the mood for some nachos!
Hello,
Saw this on Pinterest and tried it out— your recipe is so delish!!! And I’m so the opposite of a vegan, but thought I can come to terms of eating less meat in 2015 one recipe at a time. This one is so a keeper!!!
Well well I did make mine today for the first time. Couldn’t find the nutritional yeast flakes. I did it without added some Cayenne pepper and cilantro……oh my my delicious. Thanks you so much. It truly taste heavenly.
Made this tonight. Left out the oil and use equal amount of almond milk. Came out great. Going to add it to macoroni with some jalapeños.
Just tried this. Am VERY impressed. Great stuff. And surprisingly easy to make!
But an FYI: if you’re not someone who eats salty foods, it is EXTREMELY salty. Next time I’d cut the salt in half…or 2/3.
I had some extra potato and blended that in to help, then it go too thick. Am uncertain which is better to add more of: water or oil. Thoughts?
I have never commented before on blogs. Have meant to but haven’t. This though was a game changer. I had been really wanting to get a good ‘cheese’ substitute and this is defiantly the one. It might not taste like cheese (been awhile) but it does exactly want you need it too in those cheesy dishes and tastes great. I actually didn’t have any potatoes so used a sweet potato and I just did a few turns on my salt shaker (not a big salt person) but added a little onion powder. Delicious, nachos, quesadillas and dip so far and even my cheese loving partner loved it. Thank you!
I was shocked at how much the texture and flavor of this dish matched actual nacho cheese!
I omitted the nutritional yeast (not a fan) and sprinkled in a bit of dry mustard and ancho chili pepper.
Fantastic dish!
I was nervous. I only had one small red potato on hand so I had to try to scale it down. I am certain I got the carrots ratio too much but I did sub veg broth in place of the oil and added garlic powder, onion powder and chili powder as other reviews suggested. I like it. I will certainly make a full batch next time. I like the idea of adding salsa too it.
Hey guys!
I have few questions about measurements. Back in Europe (at least were I’m from) we do not use Cups, or ounces.
Could you add to this post /gr (gram) measurement? You would help me a lot and many more as well! :)
I did found a website were I can convert from cups to ounces and then from ounces to grams…it does look complicated ~.~
But if you could approve converted measurements I would be ready to cook ;’)
2 C. potatoes, diced large ( ~453.59 grams )
1/2 C. nutritional yeast flakes (~113.4 grams)
Thank you very much !
Do you think boiled cauliflower, in place of potatoes, would work?
I just made this and holy cow it’s SO GOOD! I used sweet potato because that’s what I had and it’s super delish on my zucchini noodles. Thank for the recipe!
Ok… Not going to lie, I was skeptical, but after reading all the wonderful comments I had to give it a try! It came out very yummy. I initially made it exactly as the recipe stated, but found that for my taste, I wound up doubling the nooch. After fitting all I could of the final product in my jar, I used the leftover cup or so for experimentation! I added garlic powder, onion powder, Chili powder, and some juice from a jar of pickled jalapeño and it was so nacho-ey! What are your thoughts on subbing cauliflower for potato for those of us who are watching our calories? Thank you so much for sharing this recipe! :)
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I am definitely sharing this recipe. I made it last night and I could not believe the similarity on the flavor just from those ingredients. I always make it with ground turkey, cook it first and then incorporate it to the queso of course with tomatoes and chili and is always a hit when I have people coming over, most acclaimed dish. Last night I used this vegan recipe for my queso and it was incredibly good. From now on this will be my new queso recipe, my husband could not stop eating it. Thanks so much for sharing!!!
Oh wow, better than we imagined, devoured it!
OH MY GOODNESS!!! This is the best ‘cheese’ replacement EVER!!!!!!!! Thank you so so so so much!
I’m vegan but hadn’t heard of nutritional yeast until I read your blog post. I finally bought some today, and I’m boiling the veggies for this cheese as I type this. I’m very excited! I absolutely love cheese, but can’t sand Daiya or any other vegan cheeses that I’ve tried. The nutritional yeast tastes great on popcorn so I’m hopeful for this recipe. Thanks so much for sharing!
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That is the cutest little girl on the planet!! :D Happy belated!
Now for the cheese dip: do I absolutely need the yeast flakes?
<3 Nadine
Nadine, the yeast flakes do really add some cheesy flavor, but you could totally add as little or as much as you want. :)
Can you make it without the olive oil and have it turn out well? I am a low fat vegan.
I make this without the oil and I still love it. At someone else’s suggestion I have added some flax meal (I guess to replace some of the fat in the oil?). Next time I’ll leave it out and see if it makes a difference.
Great, Kelly! So glad it worked out without the oil. :)
I absolutely LOVED it!!!!!!! THANK YOUUUUUUUU!!!!!!!!!!
http://thinkingspoon.blogspot.com/
Oh my goodness, this is the MOST delicious vegan cheese sauce I have ever tasted! I hope you don’t mind, but I shared it on my vegan food blog. I gave you credit, of course. Bravo, seriously. This stuff is SOOOOO good!
http://thinkingspoon.blogspot.com/2015/06/vegan-nacho-cheese-sauce.html
If I make a batch, does it stay good in the fridge? Or can I freeze it with it still maintaining its yummy flavor and texture? Thanks.
omg! after 4 attempts with other recipes i thought i would never manage to make this cheese! I found your recipe today and its perfect! thank you so much!!!!!!!
Hi! I just came across this recipe and it sounds delish. Do you happen to know if it would work without the oil or is there an alternative I can use? Thanks!
This recipe is my new favorite sauce. I make a batch and eat it on a meal at least once a day until it’s gone. I started putting about 4-5 cloves of freshly roasted garlic in there as well, and it is TASTY! I prefer it with veggies and rice noodles much more than with chips…with chips it just feels like too much starch in the gut.
I have a wimpy blender, so I always end up adding about 1/4 more (each) of water and olive oil and it still comes out saucy and delectable. Considering this, however, I do wish it were thick enough to make a grilled cheese with.
Thank you for the great recipe and for making the vegan food world a little brighter!
https://twitter.com/TimBarzyk
Made this tonight, measurement for measurement, and was skeptical even as it blended. Took off the blender lid. Wow. First, this stuff is so well-behaved! It stays smooth and rich and heats up easily. I added some spice to ease up on the nutti yeast flavor a bit. Nachos tonight. Going to have it on broccoli tomorrow!
I LOVE this recipe! Thank you sooo much!
This is good – I didn’t put the salt in straight away as I don’t like salty food so I did that to taste-I shall be making this again as it’s the best recipe I have found for this
Thank you
I love this stuff! I cook casseroles with it, and also use it to make my GF Mac n’ cheese. Just stir it right in to the elbows. As good as any store bought vegan Mac n’ cheese!
What can I use in place of the oil?
I love this! I usually use cashews but they are expensive here in Hawaii=( But mine doesn’t come out so creamy. What should I adjust without loosing the taste? My daughter loves it in Mac&Cheese
Loved it! I don’t do oil, but swapped it out for a can of rotel so it is casa … I could sit down and just eat a bowl of this straight.
Good flavor but with the huge amount of oil its really bad for your body and tastes oily. Without all the oil with just a tablespoon its cheesy mashed potatoes.
I omit the oil and a bit less salt, but keep the rest of the recipe as is and it comes out absolutely amazing!
Is the nutritional yeast really needed?
I seriously dislike the smell.
This did not taste anything like cheese to me.
We couldn’t eat this. I tried so hard to like it but the taste (maybe the nutritional yeast) was way too overpowering and just didn’t go down easily.
This tasted nothing like cheese, more like pureed baby food! yuck.
I have had this bookmarked and made it countless times. I just figured I should finally come write a review! Such a yummy cheese sauce. I adjust the lemon and salt and add a dash of garlic powder. Love it! Thank you!