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.
Melty Vegan Cheese Sauce We Use on Everything
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.
Simple To Prepare
First of all, how easy is it that the main ingredients are carrots and potatoes?! Who knew, right? The ingredient list for this vegan nacho cheese sauce is short, and there are only a few steps (just the way we like it). You simply cook the potatoes and carrots, then everything goes into the blender.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).
Potatoes and carrots ready to become nacho cheese sauce in the Vitamix
Delicious black bean and veggie enchiladas, topped with the amazing nacho cheese sauce and sour cream. Dig in!
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).