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Just LOOK At That Bowl Of Cheese Sauce! Where Are The Chips??

This vegan nacho cheese sauce is one of the best vegan cheese alternatives that we have found in the 2 years that we have been experimenting with them. There is no question that recreating the mouth feel and texture of a dairy cheese sauce is difficult, but so many traditional foods and comfort foods incorporate that very experience. It matters.

We started using this recipe (found in Vegan Health and Fitness Magazine) for our Black Bean and Veggie Enchiladas and have made it many times since then. We tweaked it and threw in a small can of diced jalapeno peppers for a little extra zing. It is a house favorite, used as a dip for chips, a sandwich spread, a topping for potatoes or beans and rice. Seriously, you will find yourself with a bowl of it in one hand while you look through the fridge for something to dip into it, or spread it on. It has all the gooey, creamy texture you could hope for in a “cheese sauce”. Go ahead. Fool someone with it.

FYI: this recipe can be a little tough on a standard household blender, so proceed carefully. We use, and love, our heavy duty Vitamix (affiliate link).

Just LOOK at that bowl of cheese sauce! Where are the chips??

Just LOOK at that bowl of cheese sauce! Where are the chips??

Let’s Make Some Vegan Nacho Cheese Sauce!

Vegan Nacho Cheese Sauce
Delicious, smooth, melty, cheese sauce that is completely dairy-free. 100% vegan!
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Ingredients
  1. 2 medium potatoes, scrubbed and chopped
  2. 3 large carrots, scrubbed and chopped
  3. 1/2 cup nutritional yeast
  4. 1/3 cup extra virgin olive oil
  5. 1/3 cup water
  6. 1 Tbs lemon juice
  7. 1 1/2 tsp sea salt
  8. 1 4 oz can diced jalapeรฑo peppers, drained (optional)
Instructions
  1. Steam potatoes and carrots together until soft.
  2. Blend with remaining ingredients, except peppers, in blender (we LOVE our Vitamix) until smooth and creamy.
  3. Stir in peppers and enjoy as a sauce or dip for chips.
Notes
  1. adapted from recipe by Dr Brooke Goldner published in Vegan Health and Fitness magazine
  2. A powerful, high-speed blender such as a Vitamix helps a lot. This requires complete blending of the ingredients.
Full of Beans http://www.fullofbeans.us/
 

 

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 60 Comments
    1. Hey Amrita, so glad you liked it! That stuff is just CRAZY! We might just pop it in a bowl and eat it straight next time.

        1. Hi Gorgie
          1 quick question. I’m from the UK and bit sure what you mean by a “cup”. What would that be in say tablespoons or mls or ounces please. I am desparate to try this recipe and it looks amazing but obviously need to get correct measurements.
          Thank you and I’ve sent this link to my niece as she is extremely gluten intolerant.
          Kind regards
          Eve

          1. Hi Eve, thanks for the question. The Imperial/Metric conversion is something that we have not attempted on the site so we appreciate the confusion it can cause. 1 cup equals about 1/4L (237ml, to be exact). We hope this helps, and remember that this isn’t baking so slight variations in amounts are absolutely fine.
            Please let us know what you think and how it goes. Thanks for passing it along to your niece, too. As a matter of fact, our nice is gluten-intolerant, too. She LOVES this sauce and makes it ALL the time. ๐Ÿ™‚

            Greg and Georgia

  1. Yumm! That looks so amazing. I love trying out new vegan cheeses and cheese sauces. I have to give it a try because it looks so good! I already see myself eating the cheese with tortilla chips.

    1. Hi Bianca, it’s really yummy and a simple recipe. Straight up with tortilla chips is a winner – we have been there, believe me! ๐Ÿ™‚ Please let us know what you think and how you served it! -Greg

  2. I just made this and it was surprisingly easy and quick! It was soo good! It was creamy and tangy, I put it on top of a baked potato and it was great!

    1. Hi Veronica! Yay! So glad that you enjoyed the sauce – isn’t it yummy? Plus that recipe makes a big old pile of it so there is (usually) plenty more. ๐Ÿ™‚
      – Greg & Georgia

      1. Made this last night – had everything on hand and I was trying to throw together a sauce for my “bowl” of red quinoa, mixed heirloom beans and steamed kale.

        I used red potatoes, mixed color carrots and a can of diced green chilies. Next time, I may try chipotle peppers in adobo sauce. I actually blended the chilies in because I wasn’t really reading the recipe. But, hubby said he thinks he would prefer that anyway. So, hurray.

        Told hubby last night, “Just wait till you taste this sauce – it is incredible! You’ll NEVER guess what’s in it!”

        Any excuse to use a bunch of nooch – and this is a GREAT sauce! This will be a repeat player, for sure!

    1. LOL! Hi Julia, that’s just how we feel. We look around for stuff to dip in it, or to put it on, and sometimes it’s just a spoon! -Greg

  3. Hello
    I would love to try this nacho cheese recipe. All I see in the ingredients is 2 medium potatoes listed twice. Then it states to steam the carrots with the potatoes. Then to mix it with the other ingredients. Can you let me know what else goes into this?
    Thank you

    1. Hi Christine, we would love you to try it too! We are having some weird problems with that recipe “card”. I have just fixed it (again) . Please give the page another try and let us know if you still have trouble. -Greg

  4. Super yum! Finally got around to making this after my sister sent me the pin. I just had to walk away from it so I wouldn’t eat it all.

    I roasted the veggies instead of boiling them. Also, I used almond milk instead of water and wound up adding more milk since my veggies were drier. I used diced green chiles and added some Chipotle hot sauce.

    It’s super creamy, tangy, and delicious! Thanks for the great recipe; I’ll definitely be making this again.

    1. Hi Kim! So glad you enjoyed it and your “customization” sounds FANTASTIC! ? We love it when readers make the recipes their own. We might just do it your way next time! Thanks for trying it and sharing your comments. Hope to hear from you again.
      Greg and Georgia

  5. This cheese sauce is Divine! What a treat to be able to enjoy this at the holidays while celebrating alongside non-vegan family members. Thanks so much for sharing this recipe.

    1. Hi Amy! Thank you SO much for the sweet comment. We know exactly what you mean about the celebrating with non-vegans. (but they are going to want some too! ?)

    1. Hi Jenna!
      It does depend on the size of your potatoes and carrots, but it makes a lot! We estimate about 4-5 cups. You’ll have many meals worth of the sauce. ๐Ÿ™‚

  6. This recipe is seriously AMAZING. I use it as nacho cheese, as a sandwich spread, and as a mac n cheese sauce. My boyfriend and I have been making this as mac n cheese almost every week for the past year. It’s crazy delicious and so easy to make. Thanks!

    1. Hey Christina! That’s awesome! Thank you so much for letting us know. We feel the same way about it, actually. We just made a batch the other day and sat around with chips until it was all gone! lol

    1. Hi Stella, the volume this recipe makes is a large amount for our Vitamix, so it might be tough with a Bullet. (we had one for a while) You might try a smaller batch (maybe 1/2) or doing it in pieces and then combining it all in a big bowl.
      Try it and please let us know how it goes. We can add a note to the post about your experience!

      Peace, Greg and Georgia

    1. Hi Bianca!
      You can steam in a large pot by using an inch or so of water, drop everything in, and cover. You can also purchase a steaming basket to keep the veggies just above the water. However, college students we know say boiling works just fine, too. ๐Ÿ™‚

      Let us know how you like the sauce!

    1. Hi Kristin,

      So sorry that it took a few hours before we realized you had left this comment. (we need to have a chat feature on the site!)
      Its probably just fine. You could have taken the peels, steamed them, too, and added to the blender. But we hope you just forged ahead and gave it a try. Please let us know if everything seemed to work out. Our bet is its going to be great!

      Greg

    2. Hey Kristin!

      Greg here again. I asked Georgia (and our daughter who made this a lot at college) and peeling is fine. As a mater of fact its how they usually are making the Nacho Cheese Sauce these days. The blending is a little tough on a blender and sometimes the peels don’t get completely blended up. Either way is fine – no worries!

      Greg

      1. I have a strong blender, so just threw in a handful with all the other ingredients. If you don’t have a really powerful one, sosk thecashews for st least 4 hrs.

    1. I have a strong blender, so just threw in a handful with all the other ingredients. If you don’t have a really powerful one, sosk thecashews for st least 4 hrs.

  7. Is there a substitute for the carrots? My son is allergic to carrots…yes seriously allergic to carrots. He’s 17 and recently forgot he’s allergic to carrots…his allergies expand every year. It’s very hard to keep up with. He had 2 carrot chips before he remembered and it hot quickly! Seriously allergic.

    1. Oh, my, so sorry to hear that. Allergies can be such a struggle.
      We could play around with the recipe and figure out an alternative. But we would start with parsnips (and you might add some sweet potato for color). If you try it, please let us know what you think.

      Georgia

    2. I googled carrot substitute and many things were suggested. Parsnip, kohlrabi, daikon radish, rutabaga/turnip, and my fav. butternut squash, also celeriac root. ๐Ÿ˜Š I would try with squash first, since my favourite.

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