This is the best vegan nacho cheese sauce recipe you can make! It stretches, looks like real cheese nacho sauce and it tastes delicious!
This vegan nacho cheese sauce is another recipe I’ve been wanting to try since I started my Best Vegan Cheese Challenge. I am so happy it turned out just like I wanted it to be! It’s stretchy, has a lovely, vibrant color just like cheddar sauce would look like, taste awesome and it’s absolutely perfect for nachos.
I was inspired by Lindsay’s Nacho Cheese Recipe recipe and adapted it from there. I modified the quantities, added some new ingredients and the result exceeded my expectations!
Who would have thought that you can use potatoes and carrots to make an awesome cheese sauce?! Really.. this was awesome! 🙂
Just take a look at the GIF below. See how it stretches?! Pure awesomeness! 🙂
I used this vegan nacho cheese recipe for pasta as well. I will post that recipe soon. The quantities mentioned in the recipe below will be enough for a big bowl of nacho sauce just like the one in the photos, plus for 2-3 servings of delicious nacho cheese pasta. You can eat it just as it is too! It is addictive!
Hope you’ll give this recipe a try and let me know how it turned out for you! 🙂
Best Vegan Nacho Cheese Sauce
This is the best vegan nacho cheese sauce recipe you can make! It stretches, looks like real cheese nacho sauce and it tastes delicious!
Ingredients
- 2 medium potatoes, cut in small cubes
- 2 large carrots, sliced
- 5 Tbsps nutritional yeast flakes
- 3 Tbsps extra virgin olive oil
- 5 Tbsps tapioca starch/flour
- some water, the water from boiled veggies
- 1 Tbsp lemon juice
- 1 tsp sweet paprika
- 1 ½ tsp salt
Instructions
- Boil veggies until tender - 20 minutes. Remove from heat and leave them in the water for 10 more minutes.
- Drain them, save some water, about 1 1/2 cup, maybe a little bit more.
- Put all ingredients in the food processor. Blend until smooth.
- Add water, little by little, until you reach the desired consistency. It has to be smooth and semi-liquid.
- Pour the mixture in a large pan over medium heat.
- Stir continuously. You'll see that this "sauce" will thicken and get sticky. Stir for about 10 minutes.
- Serve!
Nutrition Information
Yield
6Amount Per Serving Calories 179Total Fat 7gCarbohydrates 22.3gProtein 6.6g
Cary
Tuesday 21st of March 2023
I needed more flavor so I added curry powder and miso, and omg it was so delicious that this now my new found veg curry sauce!
Vidhi
Tuesday 7th of July 2020
Can i skip the nutritional yeast since its not aVailable
Ruxandra
Thursday 3rd of September 2020
Hi! Unfortunately, it won't be the same, it won't have a cheesy taste without it.
Bonnie
Saturday 30th of March 2019
Will the recipe still work if I omit the oil or is it an essential ingredient?
Ruxandra Micu
Friday 12th of April 2019
Sure!
Cyndee
Monday 25th of March 2019
Oh my goodness!!!! This was perfect. I have so many food allergies that I have not had any kind of cheese sauce in so long, they all had some ingredient I was allergic to. Not yours. I gave it a shot and I am thrilled. Thank you!!!
Ruxandra Micu
Sunday 21st of April 2019
Hey, Cyndee, I'm super glad you liked the recipe! :) It's one of my favorites as well!
William
Thursday 10th of January 2019
Can any potatoes be used or is there a preference to the type ?
Ruxandra Micu
Tuesday 22nd of January 2019
Here in Romania, we have just two types of potatoes - white and red. :)) I used white. I have no idea what type they were though. Maybe choose a type that gets stickier when mashed?