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Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

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  • Author: Georgia @


Delicious, smooth, melty, cheese sauce that is completely dairy-free. 100% vegan! Plus, easy, whole-food ingredients!


Units Scale
  • 2 medium potatoes – scrubbed, peeled, and chopped (russets or golden)
  • 3 large carrots – scrubbed, peeled, and chopped
  • 1/2 cup nutritional yeast
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 1 Tbs lemon juice
  • 1 1/2 tsp sea salt
  • 1 4 oz can diced jalapeño peppers, drained (optional) or fresh (see the Notes section)


  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.


  • adapted from recipe by Dr Brooke Goldner published in Vegan Health and Fitness magazine
  • A powerful, high-speed blender such as a Vitamix helps a lot. This requires complete blending of the ingredients.
  • We find its a LOT easier on the blender if you add everything EXCEPT the potatoes, blend, then add the potatoes in stages.
  • As always, we strongly recommend using organic ingredients. Since this recipe is primarily root veggies it will be healthier and taste richer, too!
  • We LOVE adding the jalapeños for the xtra kick. Canned, or jarred, is fine but for a little extra sharpness, consider fresh jalapeños, cut to a fine dice.