Go Back
+ servings
Print Recipe
3.64 from 36 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 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Tex-Mex
Servings: 6
Calories: 168kcal


  • 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.
*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.


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