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 mins
Cook Time10 mins
Total Time20 mins
- 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
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.
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.
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