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Vegan Nacho Cheese

June 5, 2013 by Lindsay 413 Comments

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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-tasting vegan nacho cheese dip I have ever eaten. 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

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.

Print Recipe
3.70 from 43 votes

Vegan Nacho Cheese

Easy and delicious vegan nacho sauce that can easily be customized with your favorite spicy toppings to make a tasty vegan queso.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American, Tex-Mex
Servings: 6
Calories: 168kcal
Author: Lindsay Reynolds

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. 

Notes

Store leftovers in an airtight container in the refrigerator for 3 days. 
Add diced veggies–jalapeños, green onions, tomatoes, black olives, or whatever your heart desires to make these nachos your own.
*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 417mg | Fiber: 3g | Vitamin A: 2675IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2.6mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Entrees, Hors d'oeuvres, Lunch, Popular Posts, Recipes, Sides, Spreads and Toppings, Supper Tagged With: allergies, allergy-free, carrots, cheese, chips, dip, easy, food allergies, gluten-free, nachos, nut-free, potatos, soy free, Vegan, vegetarian, yeast flakes

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Comments

  1. Mrs. Herb says

    June 5, 2013 at 2:00 pm

    http://herbonherbs.com

    Reply
    • Lindsay says

      June 5, 2013 at 9:49 pm

      Reply
      • july says

        September 9, 2013 at 12:31 pm

        Reply
        • Lindsay says

          September 10, 2013 at 6:59 pm

          Reply
          • commiesuchka says

            January 16, 2014 at 5:50 am

    • joann says

      August 20, 2021 at 7:32 pm

      i wanted to know if i could use the cooked water from the potatoes or carrots in the recipe

      Reply
      • Lindsay says

        August 29, 2021 at 11:05 pm

        Absolutely!

        Reply
  2. Mrs. Herb says

    June 7, 2019 at 5:39 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
  3. Reba - Not So Perfect Life says

    June 7, 2013 at 2:41 pm

    http://www.notsoperfectlife.com

    Reply
    • Lindsay says

      June 7, 2013 at 4:13 pm

      Reply
  4. Reba - Not So Perfect Life says

    June 7, 2019 at 5:39 pm

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

    Reply
  5. Peter says

    June 7, 2013 at 11:55 pm

    http://oneworldplate.com

    Reply
    • Lindsay says

      June 8, 2013 at 8:28 pm

      Reply
  6. Jennifer says

    June 8, 2013 at 5:05 pm

    http://vegetarianhatesvegetables.blogspot.com

    Reply
    • Lindsay says

      June 8, 2013 at 8:25 pm

      Reply
  7. Arianna says

    June 10, 2013 at 9:23 am

    Reply
    • Lindsay says

      June 10, 2013 at 9:31 am

      Reply
  8. Abby @ The Frosted Vegan says

    June 10, 2013 at 5:34 pm

    http://thefrostedvegan.com

    Reply
    • Lindsay says

      June 11, 2013 at 7:14 pm

      Reply
  9. Marcie says

    June 14, 2013 at 4:02 pm

    Reply
    • Lindsay says

      June 14, 2013 at 7:37 pm

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  10. Amy says

    June 15, 2013 at 7:23 pm

    Reply
  11. Molly says

    June 16, 2013 at 10:23 pm

    Reply
    • Lindsay says

      June 17, 2013 at 7:10 am

      Reply
    • Paulaf says

      July 24, 2013 at 11:41 pm

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      • Lindsay says

        July 25, 2013 at 12:19 pm

        Reply
  12. Genevieve says

    June 17, 2013 at 9:29 am

    Reply
  13. Puja @ Indiaphile.info says

    June 18, 2013 at 1:37 pm

    http://indiaphile.info/

    Reply
    • Lindsay says

      June 18, 2013 at 2:29 pm

      Reply
  14. Tracy Wood says

    June 24, 2013 at 8:26 am

    http://www.mylivingcookbook.blogspot.com

    Reply
  15. elizabeth says

    June 29, 2013 at 2:37 pm

    Reply
    • Lindsay says

      June 29, 2013 at 9:37 pm

      Reply
    • shawna says

      July 11, 2015 at 12:13 pm

      Reply
  16. Krista says

    June 30, 2013 at 6:57 pm

    Reply
    • Lindsay says

      June 30, 2013 at 7:17 pm

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  17. Greyson says

    June 30, 2013 at 8:19 pm

    Reply
    • Lindsay says

      June 30, 2013 at 9:27 pm

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  18. Marion says

    July 2, 2013 at 7:29 pm

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    • Lindsay says

      July 2, 2013 at 8:51 pm

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  19. Jeff says

    July 3, 2013 at 11:49 am

    Reply
    • Lindsay says

      July 3, 2013 at 8:18 pm

      Reply
  20. Brittany says

    July 10, 2013 at 1:04 pm

    Reply
    • Lindsay says

      July 10, 2013 at 1:49 pm

      Reply
      • Stephanie Gonzalez says

        August 15, 2013 at 11:19 pm

        Reply
        • Lindsay says

          August 16, 2013 at 11:36 am

          Reply
  21. TerrA says

    July 12, 2013 at 12:31 pm

    Reply
    • Lindsay says

      July 12, 2013 at 7:37 pm

      Reply
  22. Christopher says

    July 13, 2013 at 1:43 am

    Reply
    • Lindsay says

      July 13, 2013 at 3:32 pm

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  23. Grae says

    July 13, 2013 at 11:16 pm

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    • Lindsay says

      July 13, 2013 at 11:21 pm

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  24. Grae says

    July 13, 2013 at 11:18 pm

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    • Lindsay says

      July 13, 2013 at 11:30 pm

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  25. Robin says

    July 15, 2013 at 2:38 pm

    Reply
    • Lindsay says

      July 15, 2013 at 9:56 pm

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  26. Tonya says

    July 16, 2013 at 8:50 pm

    Reply
    • Lindsay says

      July 17, 2013 at 9:10 am

      Reply
  27. CaSeY says

    July 16, 2013 at 9:33 pm

    http://vegerita.wordpress.com

    Reply
    • Lindsay says

      July 17, 2013 at 9:09 am

      Reply
  28. Cristina says

    July 19, 2013 at 12:24 am

    Reply
    • Lindsay says

      July 19, 2013 at 6:10 pm

      Reply
      • Jason says

        July 24, 2013 at 9:44 pm

        http://www.herbalhealtheducation.com

        Reply
        • Lindsay says

          July 25, 2013 at 12:21 pm

          Reply
          • Jason says

            July 25, 2013 at 6:55 pm

            http://www.811chat.com

          • Lindsay says

            July 26, 2013 at 12:43 am

        • Selah says

          December 17, 2014 at 4:39 pm

          Reply
  29. Jo-Anne says

    July 21, 2013 at 9:39 pm

    Reply
    • Jo-Anne says

      July 29, 2013 at 12:01 pm

      Reply
      • Lindsay says

        July 29, 2013 at 2:34 pm

        Reply
  30. SarahFenix says

    July 21, 2013 at 11:02 pm

    Reply
    • Lindsay says

      July 22, 2013 at 7:57 am

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      • SarahFenix says

        July 22, 2013 at 11:03 pm

        Reply
        • Lindsay says

          July 23, 2013 at 9:39 am

          Reply
  31. Denise says

    July 24, 2013 at 5:20 pm

    Reply
    • Lindsay says

      July 24, 2013 at 8:38 pm

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  32. Shannon C says

    July 27, 2013 at 1:55 pm

    Reply
    • Lindsay says

      July 27, 2013 at 8:39 pm

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  33. Jaycelee says

    July 28, 2013 at 11:02 am

    Reply
    • Lindsay says

      July 28, 2013 at 11:30 am

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  34. Nada says

    July 28, 2013 at 11:23 am

    Reply
  35. Elizabeth says

    July 28, 2013 at 6:14 pm

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    • Lindsay says

      July 29, 2013 at 2:34 pm

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  36. Aleck says

    July 28, 2013 at 7:04 pm

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    • Lindsay says

      July 29, 2013 at 2:34 pm

      Reply
  37. Tiffany says

    August 6, 2013 at 9:09 pm

    Reply
  38. Jamie says

    August 8, 2013 at 11:28 pm

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    • Lindsay says

      August 9, 2013 at 7:24 am

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  39. Thecla says

    August 14, 2013 at 4:11 am

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    • Lindsay says

      August 14, 2013 at 3:00 pm

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  40. Jenni says

    August 18, 2013 at 3:09 pm

    Reply
    • Lindsay says

      August 19, 2013 at 10:44 am

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  41. Robin says

    August 18, 2013 at 4:59 pm

    Reply
    • Lindsay says

      August 19, 2013 at 10:43 am

      Reply
  42. joanna says

    August 26, 2013 at 12:24 pm

    Reply
    • Lindsay says

      August 26, 2013 at 2:08 pm

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  43. Ruby says

    August 30, 2013 at 6:27 pm

    Reply
    • Lindsay says

      August 30, 2013 at 8:28 pm

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  44. OlyGrammy says

    August 31, 2013 at 8:47 pm

    Reply
    • Lindsay says

      September 1, 2013 at 8:14 pm

      Reply
  45. Linda says

    September 2, 2013 at 4:25 pm

    Reply
    • Lindsay says

      September 3, 2013 at 6:34 am

      Reply
      • Linda says

        September 9, 2013 at 7:51 pm

        Reply
        • Linda says

          September 9, 2013 at 9:17 pm

          Reply
          • Lindsay says

            September 10, 2013 at 6:58 pm

  46. Aarti says

    September 9, 2013 at 3:53 am

    Reply
  47. Carrie says

    September 12, 2013 at 2:17 pm

    https://www.facebook.com/FoodZebra

    Reply
    • Lindsay says

      September 15, 2013 at 10:27 am

      Reply
  48. Robin says

    September 14, 2013 at 2:30 pm

    Reply
    • Lindsay says

      September 15, 2013 at 10:24 am

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  49. sara says

    September 27, 2013 at 10:00 pm

    Reply
  50. Nicole says

    September 28, 2013 at 1:51 pm

    Reply
    • Lindsay says

      September 28, 2013 at 8:09 pm

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  51. Sara says

    October 5, 2013 at 4:19 pm

    Reply
    • Lindsay says

      October 5, 2013 at 10:42 pm

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    • Joan says

      April 10, 2015 at 12:00 am

      Reply
  52. Lindy B. says

    October 8, 2013 at 7:15 pm

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  53. wendy says

    October 12, 2013 at 4:56 pm

    Reply
    • Lindsay says

      October 13, 2013 at 10:22 am

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    • Stephanie says

      December 26, 2013 at 5:27 pm

      Reply
  54. wendy says

    June 7, 2019 at 5:38 pm

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

    Reply
  55. deborah4923 says

    October 16, 2013 at 7:46 am

    Reply
  56. angie says

    October 16, 2013 at 8:58 am

    Reply
  57. deborah4923 says

    June 7, 2019 at 5:38 pm

    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
  58. angie says

    June 7, 2019 at 5:38 pm

    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
  59. Yijun says

    October 17, 2013 at 8:45 pm

    Reply
    • Lindsay says

      October 18, 2013 at 8:57 pm

      Reply
      • Yijun says

        October 31, 2013 at 8:17 am

        Reply
  60. Yijun says

    June 7, 2019 at 5:38 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
  61. Rachel stern says

    October 21, 2013 at 12:09 pm

    Reply
    • Lindsay says

      October 23, 2013 at 8:23 pm

      Reply
  62. Rachel stern says

    June 7, 2019 at 5:38 pm

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

    Reply
  63. Brianna says

    October 21, 2013 at 6:26 pm

    http://breeveganrecipes.blogspot.com/

    Reply
    • Lindsay says

      October 23, 2013 at 8:23 pm

      Reply
  64. Brianna says

    June 7, 2019 at 5:38 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
  65. Lindsey says

    November 2, 2013 at 11:58 am

    Reply
    • Lindsay says

      November 6, 2013 at 8:29 pm

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  66. Lindsey says

    June 7, 2019 at 5:38 pm

    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
  67. Michou says

    November 2, 2013 at 4:45 pm

    Reply
    • Kari says

      November 18, 2013 at 3:57 pm

      Reply
  68. Michou says

    June 7, 2019 at 5:38 pm

    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!

    Reply
  69. Gary says

    November 22, 2013 at 7:18 pm

    Reply
    • Lindsay says

      November 22, 2013 at 7:27 pm

      Reply
  70. Gary says

    June 7, 2019 at 5:38 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
  71. TheVeganSuisseChic says

    November 23, 2013 at 11:26 pm

    Reply
    • Lindsay says

      November 24, 2013 at 12:27 am

      Reply
  72. TheVeganSuisseChic says

    June 7, 2019 at 5:38 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
  73. Rebecca says

    November 27, 2013 at 7:20 pm

    Reply
    • Stephanie says

      December 26, 2013 at 5:23 pm

      Reply
  74. Rebecca says

    June 7, 2019 at 5:38 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
  75. DK says

    November 29, 2013 at 4:56 pm

    Reply
  76. Tony says

    November 29, 2013 at 5:58 pm

    Reply
  77. DK says

    June 7, 2019 at 5:38 pm

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

    Reply
  78. Tony says

    June 7, 2019 at 5:38 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
  79. Denise says

    December 10, 2013 at 12:05 am

    Reply
  80. Denise says

    June 7, 2019 at 5:38 pm

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

    Reply
  81. Holly says

    December 21, 2013 at 11:30 pm

    Reply
  82. Holly says

    June 7, 2019 at 5:38 pm

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

    Reply
  83. Laurel says

    December 26, 2013 at 3:37 pm

    Reply
    • Lindsay says

      December 30, 2013 at 7:03 pm

      Reply
  84. Stephanie says

    December 26, 2013 at 5:19 pm

    Reply
    • Stephanie says

      December 26, 2013 at 5:21 pm

      Reply
    • Lindsay says

      December 30, 2013 at 7:02 pm

      Reply
  85. Laurel says

    June 7, 2019 at 5:38 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
  86. Stephanie says

    June 7, 2019 at 5:38 pm

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

    Reply
  87. Brandon says

    December 30, 2013 at 12:30 am

    Reply
  88. Brandon says

    June 7, 2019 at 5:38 pm

    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
  89. Ann Moore says

    January 1, 2014 at 3:18 pm

    Reply
  90. Ann Moore says

    June 7, 2019 at 5:38 pm

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

    Reply
  91. Renee says

    January 7, 2014 at 5:43 pm

    Reply
  92. Leena says

    January 7, 2014 at 5:51 pm

    Reply
  93. Renee says

    June 7, 2019 at 5:38 pm

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

    Reply
  94. Leena says

    June 7, 2019 at 5:38 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
  95. Carolyn Cupitt says

    January 9, 2014 at 5:56 pm

    Reply
    • Lindsay says

      January 10, 2014 at 6:37 pm

      Reply
  96. Carolyn Cupitt says

    June 7, 2019 at 5:38 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
  97. Josephine says

    January 11, 2014 at 2:21 pm

    Reply
  98. Nicole Fleming says

    January 11, 2014 at 2:30 pm

    Reply
  99. Josephine says

    June 7, 2019 at 5:38 pm

    Delicious. I shared with my vegan family. Thank you

    Reply
  100. Nicole Fleming says

    June 7, 2019 at 5:38 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
  101. tamara says

    January 14, 2014 at 2:35 pm

    Reply
  102. tamara says

    January 14, 2014 at 2:53 pm

    Reply
  103. tamara says

    June 7, 2019 at 5:38 pm

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

    Reply
  104. tamara says

    June 7, 2019 at 5:38 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
  105. Karissa says

    January 14, 2014 at 9:31 pm

    Reply
  106. Karissa says

    January 14, 2014 at 9:31 pm

    Reply
    • Lindsay says

      January 17, 2014 at 9:51 pm

      Reply
  107. Karissa says

    June 7, 2019 at 5:38 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
  108. Karissa says

    June 7, 2019 at 5:38 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
  109. tawana rochester says

    January 16, 2014 at 11:54 pm

    Reply
  110. tawana rochester says

    June 7, 2019 at 5:38 pm

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

    Reply
  111. Kristin says

    January 22, 2014 at 12:02 pm

    Reply
    • Lindsay says

      January 24, 2014 at 6:32 pm

      Reply
  112. Kristin says

    June 7, 2019 at 5:38 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
  113. Krista says

    January 25, 2014 at 12:09 am

    Reply
  114. Krista says

    June 7, 2019 at 5:38 pm

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

    Reply
  115. Jane says

    January 25, 2014 at 11:09 pm

    Reply
  116. Jane says

    June 7, 2019 at 5:38 pm

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

    Reply
  117. Steven says

    January 28, 2014 at 6:07 am

    Reply
    • Lindsay says

      January 28, 2014 at 10:37 pm

      Reply
  118. Steven says

    June 7, 2019 at 5:38 pm

    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
  119. Tamilyn says

    February 2, 2014 at 8:32 pm

    Reply
    • Lindsay says

      February 4, 2014 at 10:37 pm

      Reply
  120. Tamilyn says

    June 7, 2019 at 5:38 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
  121. D. P. Pruitt says

    February 3, 2014 at 9:04 am

    http://dishdestination.com

    Reply
    • Lindsay says

      February 4, 2014 at 10:37 pm

      Reply
  122. D. P. Pruitt says

    June 7, 2019 at 5:38 pm

    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
  123. Anne says

    February 4, 2014 at 12:19 am

    Reply
    • Lindsay says

      February 4, 2014 at 10:36 pm

      Reply
  124. Anne says

    June 7, 2019 at 5:38 pm

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

    Reply
  125. Tara says

    February 6, 2014 at 6:57 pm

    http://comeoverrover.info

    Reply
  126. Tara says

    June 7, 2019 at 5:38 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
  127. Chad says

    February 7, 2014 at 7:07 pm

    Reply
    • Pamela Vernardo says

      January 6, 2015 at 1:25 pm

      Reply
  128. Chad says

    June 7, 2019 at 5:38 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
  129. Allison McFadden says

    February 8, 2014 at 1:20 pm

    http://Allisonmcfadden.com

    Reply
    • Lindsay says

      February 8, 2014 at 11:35 pm

      Reply
  130. Allison McFadden says

    June 7, 2019 at 5:38 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
  131. Shanna says

    February 8, 2014 at 8:54 pm

    http://www.shopreusable.com

    Reply
    • Lindsay says

      February 8, 2014 at 11:34 pm

      Reply
  132. Shanna says

    June 7, 2019 at 5:38 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
  133. Jenifer says

    February 16, 2014 at 2:33 pm

    Reply
    • Lindsay says

      February 20, 2014 at 1:41 am

      Reply
  134. Jenifer says

    June 7, 2019 at 5:38 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
  135. Akasha says

    February 18, 2014 at 5:59 pm

    Reply
    • Lindsay says

      February 20, 2014 at 1:39 am

      Reply
  136. Akasha says

    June 7, 2019 at 5:38 pm

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

    Reply
  137. Mari says

    February 22, 2014 at 4:11 pm

    Reply
  138. Mari says

    June 7, 2019 at 5:38 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
  139. Ronin says

    February 23, 2014 at 2:17 pm

    Reply
    • Lindsay says

      February 23, 2014 at 5:35 pm

      Reply
  140. Ronin says

    June 7, 2019 at 5:38 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
  141. Sara Anderson says

    February 24, 2014 at 4:37 pm

    Reply
    • Lindsay says

      February 25, 2014 at 12:47 am

      Reply
  142. Sara Anderson says

    June 7, 2019 at 5:38 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
  143. Joemama says

    March 7, 2014 at 8:49 pm

    Reply
    • Lindsay says

      March 8, 2014 at 10:47 pm

      Reply
  144. Joemama says

    June 7, 2019 at 5:38 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
  145. Connie Johnson says

    March 16, 2014 at 1:29 pm

    Reply
    • Lindsay says

      March 16, 2014 at 4:30 pm

      Reply
  146. Connie Johnson says

    June 7, 2019 at 5:38 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
  147. Delina says

    March 16, 2014 at 5:53 pm

    Reply
    • Lindsay says

      March 16, 2014 at 7:54 pm

      Reply
  148. Delina says

    June 7, 2019 at 5:38 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 says

      June 7, 2019 at 5:38 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
  149. Melissa says

    March 23, 2014 at 8:00 pm

    Reply
  150. Melissa says

    June 7, 2019 at 5:38 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
  151. grace says

    March 25, 2014 at 2:11 am

    Reply
    • Lindsay says

      March 27, 2014 at 4:52 am

      Reply
  152. Nienke says

    March 25, 2014 at 4:30 am

    Reply
  153. grace says

    June 7, 2019 at 5:38 pm

    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 says

      June 7, 2019 at 5:38 pm

      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
  154. Nienke says

    June 7, 2019 at 5:38 pm

    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
  155. Steve-71 says

    March 28, 2014 at 4:43 pm

    Reply
  156. Steve-71 says

    June 7, 2019 at 5:38 pm

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

    Reply
  157. Lori says

    March 29, 2014 at 7:22 pm

    Reply
    • Lindsay says

      March 29, 2014 at 7:51 pm

      Reply
  158. Lori says

    June 7, 2019 at 5:38 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
  159. Aria says

    April 1, 2014 at 4:20 am

    http://artandbeautyfreak.blogspot.dk/

    Reply
    • Lindsay says

      April 1, 2014 at 1:41 pm

      Reply
  160. Aria says

    June 7, 2019 at 5:38 pm

    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
  161. Harmony says

    April 7, 2014 at 5:05 pm

    Reply
  162. Harmony says

    June 7, 2019 at 5:38 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
  163. evelyn says

    April 21, 2014 at 11:23 am

    Reply
    • Lindsay says

      April 22, 2014 at 3:50 am

      Reply
  164. evelyn says

    June 7, 2019 at 5:38 pm

    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
  165. Teresa says

    May 9, 2014 at 11:06 am

    Reply
  166. Teresa says

    June 7, 2019 at 5:38 pm

    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.

    Reply
  167. Kathy says

    May 25, 2014 at 4:21 pm

    Reply
    • Lindsay says

      May 26, 2014 at 5:57 pm

      Reply
  168. Kathy says

    June 7, 2019 at 5:38 pm

    This sounds so good! Do you know the calorie total per serving?
    And is the serving in tsps, tbsp or oz?
    Thanks.

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      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!

      Reply
  169. Alp says

    May 28, 2014 at 11:18 pm

    Reply
  170. Alp says

    June 7, 2019 at 5:38 pm

    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.

    Reply
  171. suzanne says

    June 11, 2014 at 7:59 pm

    Reply
    • Lindsay says

      June 11, 2014 at 10:41 pm

      Reply
  172. suzanne says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  173. Niki says

    June 19, 2014 at 2:01 pm

    Reply
  174. Niki says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  175. Samuel Y says

    June 23, 2014 at 3:48 am

    Reply
    • Lindsay says

      July 15, 2014 at 4:54 pm

      Reply
  176. Samuel Y says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  177. Paula says

    June 24, 2014 at 7:45 pm

    Reply
    • Lindsay says

      July 15, 2014 at 5:04 pm

      Reply
  178. Paula says

    June 7, 2019 at 5:35 pm

    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?

    Reply
  179. JO says

    June 25, 2014 at 10:43 am

    Reply
    • Lindsay says

      July 15, 2014 at 5:04 pm

      Reply
  180. JO says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  181. Natasha says

    July 8, 2014 at 11:36 am

    http://www.bambooblossom.co.za

    Reply
  182. Natasha says

    June 7, 2019 at 5:35 pm

    Just tried it and it’s a winner. Wow, this is going to be a regular.

    Reply
  183. Gabby says

    July 10, 2014 at 6:23 pm

    Reply
    • Lindsay says

      July 15, 2014 at 5:40 pm

      Reply
  184. Gabby says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  185. Jenny Hall says

    July 20, 2014 at 4:10 pm

    Reply
  186. Jenny Hall says

    June 7, 2019 at 5:35 pm

    Oh my gosh this is FANTASTIC! Thank you for sharing it!

    Reply
  187. Kristi says

    July 29, 2014 at 10:37 am

    http://www.poorandvegan.com

    Reply
  188. Kristi says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  189. Edie C. says

    August 3, 2014 at 10:11 am

    Reply
    • Lindsay says

      August 3, 2014 at 12:11 pm

      Reply
    • Lindsay says

      August 3, 2014 at 2:11 pm

      Reply
  190. Melanie says

    August 3, 2014 at 10:28 am

    Reply
    • Lindsay says

      August 3, 2014 at 12:16 pm

      Reply
  191. Edie C. says

    June 7, 2019 at 5:35 pm

    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.

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      LOL. I’d love to see your epic batch!

      Reply
  192. Melanie says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  193. karen says

    August 5, 2014 at 9:50 pm

    Reply
    • Lindsay says

      August 7, 2014 at 6:41 pm

      Reply
  194. karen says

    June 7, 2019 at 5:35 pm

    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?

    Reply
  195. Krystle says

    August 6, 2014 at 4:27 am

    Reply
    • Rosey says

      September 7, 2014 at 7:05 pm

      Reply
  196. Krystle says

    June 7, 2019 at 5:35 pm

    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?

    Reply
  197. Fancy says

    August 7, 2014 at 1:13 pm

    Reply
    • Lindsay says

      August 7, 2014 at 6:45 pm

      Reply
  198. Fancy says

    June 7, 2019 at 5:35 pm

    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?

    Reply
  199. EatFreeRecipes says

    August 15, 2014 at 9:57 am

    http://www.eatfreerecipes.com

    Reply
  200. EatFreeRecipes says

    June 7, 2019 at 5:35 pm

    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:)

    Reply
  201. Katy says

    August 22, 2014 at 9:10 pm

    Reply
  202. Katy says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  203. sarah says

    September 3, 2014 at 5:23 pm

    Reply
  204. sarah says

    June 7, 2019 at 5:35 pm

    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!!!

    Reply
  205. CJ says

    September 4, 2014 at 1:41 pm

    Reply
  206. CJ says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  207. Sarah says

    September 6, 2014 at 2:21 pm

    Reply
  208. Sarah says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  209. Rosey says

    September 7, 2014 at 6:02 pm

    Reply
  210. Rosey says

    June 7, 2019 at 5:35 pm

    I admit I was skeptical! But this turned out so good! YUM! Thanks for sharing :)

    Reply
  211. Lena Signavong says

    September 16, 2014 at 2:46 pm

    Reply
  212. Lena Signavong says

    June 7, 2019 at 5:35 pm

    So easy and yummy!!! Thank you for this great vegan nacho cheese!!!!

    Reply
  213. Lisa says

    October 1, 2014 at 12:33 pm

    Reply
  214. Lisa says

    June 7, 2019 at 5:35 pm

    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 :)

    Reply
  215. Danni says

    October 26, 2014 at 1:46 pm

    Reply
    • Lindsay says

      November 3, 2014 at 3:06 pm

      Reply
  216. Danni says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  217. Jessi says

    October 30, 2014 at 9:16 am

    Reply
    • Lindsay says

      November 3, 2014 at 3:04 pm

      Reply
  218. Jessi says

    June 7, 2019 at 5:35 pm

    Have you tried this with sweet potatoes by chance?

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      I haven’t, Jessi, but I’ve seen comments from some others who have, and they reported good results. :)

      Reply
  219. Christa says

    November 11, 2014 at 2:04 am

    Reply
  220. Christa says

    June 7, 2019 at 5:35 pm

    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! :)

    Reply
  221. Michelle says

    November 12, 2014 at 10:57 pm

    Reply
  222. Michelle says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  223. Sophia C says

    December 24, 2014 at 12:13 am

    Reply
    • VeganGal says

      December 30, 2014 at 1:45 am

      Reply
  224. Sophia C says

    June 7, 2019 at 5:35 pm

    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!!!

    Reply
  225. Sylvia says

    December 27, 2014 at 8:38 pm

    Reply
  226. Sylvia says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  227. Sue says

    December 29, 2014 at 5:35 pm

    Reply
  228. Sue says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  229. Kplan says

    January 22, 2015 at 10:17 pm

    Reply
  230. Kplan says

    June 7, 2019 at 5:35 pm

    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?

    Reply
  231. Hallie Mckeig says

    January 30, 2015 at 5:34 am

    Reply
  232. Hallie Mckeig says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  233. Alicia says

    February 1, 2015 at 11:46 am

    Reply
  234. Alicia says

    June 7, 2019 at 5:35 pm

    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!

    Reply
  235. jenn says

    February 1, 2015 at 5:10 pm

    Reply
  236. jenn says

    June 7, 2019 at 5:35 pm

    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.

    Reply
  237. Andrew says

    February 13, 2015 at 12:33 am

    Reply
  238. Andrew says

    June 7, 2019 at 5:34 pm

    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 !

    Reply
  239. Crystal says

    March 2, 2015 at 8:56 am

    Reply
  240. Crystal says

    June 7, 2019 at 5:34 pm

    Do you think boiled cauliflower, in place of potatoes, would work?

    Reply
  241. Kat says

    March 11, 2015 at 6:14 pm

    Reply
  242. Kat says

    June 7, 2019 at 5:34 pm

    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!

    Reply
  243. Genny says

    March 19, 2015 at 6:15 pm

    Reply
  244. Genny says

    June 7, 2019 at 5:34 pm

    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! :)

    Reply
  245. Raquel says

    April 25, 2015 at 4:51 pm

    http://www.interlinguisticsoftexas.com

    Reply
  246. Raquel says

    June 7, 2019 at 5:34 pm

    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!!!

    Reply
  247. Margo says

    May 3, 2015 at 7:02 pm

    Reply
  248. Margo says

    June 7, 2019 at 5:34 pm

    Oh wow, better than we imagined, devoured it!

    Reply
  249. April says

    May 6, 2015 at 4:29 pm

    Reply
  250. April says

    June 7, 2019 at 5:34 pm

    OH MY GOODNESS!!! This is the best ‘cheese’ replacement EVER!!!!!!!! Thank you so so so so much!

    Reply
  251. Randi says

    May 9, 2015 at 8:00 pm

    Reply
  252. Randi says

    June 7, 2019 at 5:34 pm

    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!

    Reply
  253. Nadine says

    May 13, 2015 at 5:17 am

    http://www.ourveganrevolution.com

    Reply
    • Lindsay says

      May 15, 2015 at 3:12 am

      Reply
  254. Nadine says

    June 7, 2019 at 5:34 pm

    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

    Reply
    • Lindsay says

      June 7, 2019 at 5:34 pm

      Nadine, the yeast flakes do really add some cheesy flavor, but you could totally add as little or as much as you want. :)

      Reply
  255. Sharon says

    June 5, 2015 at 12:03 pm

    Reply
    • Lindsay says

      June 5, 2015 at 5:29 pm

      Reply
  256. Sharon says

    June 7, 2019 at 5:34 pm

    Can you make it without the olive oil and have it turn out well? I am a low fat vegan.

    Reply
    • Kelly says

      March 15, 2021 at 2:54 pm

      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.

      Reply
      • Lindsay says

        March 18, 2021 at 11:04 am

        Great, Kelly! So glad it worked out without the oil. :)

        Reply
  257. Shawna Harrison says

    June 15, 2015 at 5:10 pm

    Reply
  258. Shawna Harrison says

    June 7, 2019 at 5:27 pm

    I absolutely LOVED it!!!!!!! THANK YOUUUUUUUU!!!!!!!!!!

    Reply
  259. Jennifer Manriquez says

    June 17, 2015 at 2:27 pm

    http://thinkingspoon.blogspot.com/

    Reply
  260. Jennifer Manriquez says

    June 7, 2019 at 5:27 pm

    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

    Reply
  261. Ashley says

    June 25, 2015 at 10:58 am

    Reply
  262. Ashley says

    June 7, 2019 at 5:27 pm

    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.

    Reply
  263. Pollyanna Rose says

    August 17, 2015 at 12:51 pm

    Reply
  264. Pollyanna Rose says

    June 7, 2019 at 5:27 pm

    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!!!!!!!

    Reply
  265. Elizabeth says

    August 30, 2015 at 1:07 pm

    Reply
  266. Elizabeth says

    June 7, 2019 at 5:27 pm

    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!

    Reply
  267. Jenny Badkins says

    September 26, 2015 at 10:53 pm

    Reply
  268. Jenny Badkins says

    June 7, 2019 at 5:27 pm

    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!

    Reply
  269. Some call me Tim says

    October 14, 2015 at 9:13 pm

    https://twitter.com/TimBarzyk

    Reply
  270. Some call me Tim says

    June 7, 2019 at 5:27 pm

    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!

    Reply
  271. jess says

    October 19, 2015 at 3:27 pm

    Reply
  272. jess says

    June 7, 2019 at 5:27 pm

    I LOVE this recipe! Thank you sooo much!

    Reply
  273. Deidre says

    November 2, 2015 at 8:33 pm

    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

    Reply
  274. Julie says

    November 25, 2015 at 2:57 pm

    Reply
  275. John O'Neal says

    December 27, 2015 at 1:31 pm

    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!

    Reply
  276. claudia puravet says

    February 13, 2016 at 5:21 pm

    What can I use in place of the oil?

    Reply
  277. Yvette says

    June 7, 2019 at 5:27 pm

    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

    Reply
  278. Lindsay @ VeganYumminess.com says

    March 15, 2016 at 4:47 pm

    Reply
  279. Ophelia says

    April 25, 2016 at 4:10 pm

    Reply
  280. Alana Miller says

    March 4, 2017 at 5:38 pm

    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.

    Reply
  281. Stephanie says

    August 13, 2017 at 2:41 pm

    Reply
  282. Mrs. D says

    October 31, 2017 at 4:22 am

    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.

    Reply
    • Katrina Colletti says

      January 8, 2018 at 1:13 pm

      I omit the oil and a bit less salt, but keep the rest of the recipe as is and it comes out absolutely amazing!

      Reply
  283. Vanessa Soto says

    December 16, 2017 at 7:38 pm

    Is the nutritional yeast really needed?
    I seriously dislike the smell.

    Reply
  284. Carol Hall Butler says

    February 24, 2018 at 10:31 am

    This did not taste anything like cheese to me.

    Reply
  285. Flor Ivette says

    February 27, 2018 at 9:10 pm

    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.

    Reply
  286. Geraldine Johnson says

    June 7, 2019 at 5:24 pm

    This tasted nothing like cheese, more like pureed baby food! yuck.

    Reply
  287. Emily says

    June 6, 2020 at 8:52 pm

    5 stars
    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!

    Reply
  288. Emily says

    January 4, 2025 at 3:35 pm

    5 stars
    I have been making this cheese sauce for YEARS. It’s always a hit! I think the trick is really in the adjusting to taste at the end. I almost always add extra lemon juice, exchange a bit of salt for liquid aminos (similar to soy sauce), and often add a dash of garlic powder and chili powder. Delicious!

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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