Back in the day, prior to healthy eating and eating plant-based, my mom used to make a nacho cheese sauce from Velveeta Cheese and Rotel tomatoes. Of course, it was our favorite snack to dip tortilla chips. At the time, however, I didn’t know anything about nutrition, or that Vetvetta wasn’t even food. Since then, I created a fabulous vegan nacho cheese sauce recipe with a variety of variations, we eat all the time. And, my vegan nacho cheese sauce is made with only vegetables.
When I transitioned to a plant-based diet, I struggled with giving up cheese. In fact, the only time I ever swayed was when cheese was involved. Back then, vegan cheese products were anything but good. Not only did imitation cheese taste like plastic, it certainly didn’t melt. So, I went on a mission to make a vegan nacho cheese sauce made with vegetables that tasted like cheese.
Needless to say, I wouldn’t eat Velveeta if you paid me, but I had an epiphany today about how to give my ‘cheese’ sauce the little kick it needed, and it worked!
Although there are a ton of vegan nacho ‘cheese’ sauce recipes made from potatoes and carrots, sweet potatoes, butternut squash, or white beans, I wanted to make an oil-free nacho “cheese” sauce with a little kick. And, I wanted to be able to use that base recipe to make different flavored vegan nacho cheese sauce recipes.
WHAT INGREDIENTS ARE NEEDED FOR VEGAN NACHO CHEESE SAUCE?
- 3 small Idaho potatoes, washed, scrubbed, skin left on
- 3 large carrots
- 1/2 cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon paprika
- 1 cup vegetable broth
- 1 Tablespoon Tamari, liquid aminos or soy sauce
- 1 Jalapeno; seeded and cut
- 1 Tablespoon hot sauce (I used Chalupa)
- 1/2 cup water
First, the beauty of this vegan nacho cheese sauce is the variety of ways you can change its flavor by changing just a few ingredients. For example, for a smokey cheese sauce, I simply remove the jalapeno and hot sauce and add 1 Tablespoon of liquid smoke.
Another suggestion to transform vegan nacho cheese sauce is to make a Mustard Cheese Dip for pretzels or vegetables by adding a little water and some yellow mustard. If you aren’t a mustard fan, add a little of your favorite beer, for beer cheese.
Furthermore, I use vegan nacho cheese dip as the base for my favorite Skinny & Cheesy Spinach Artichoke Dip. Not only is this recipe a family favorite, I always bring this recipe to parties.
WHAT IS ADDED TO THE BASE VEGAN NACHO CHEESE SAUCE TO MAKE SKINNY & CHEESY SPINACH DIP?
- 1 can artichokes, in water (not oil), drain and cut into small pieces
- 1 package frozen, chopped spinach, thawed and drained (squeeze it DRY)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Sriracha swirled on the top in a pretty circle
In addition, I use vegan nacho cheese sauce for the base of my Vegan Chili Mac recipe, which is definitely one of my kids’ favorite meals.
In order to make my Vegan Chili Mac recipe, I use the same skinny nacho cheese sauce recipe, noodles of choice and add:
VEGAN CHILI
- 1 bag Beyond Meat Crumbles (pea protein); or 2 cups cooked lentils
- 2 cans Meur Glen Organic Tomato Sauce
- 1 can Roasted Tomatoes
- 1 large white onion, diced
- 1 red pepper, diced
- 2 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced (leave out if you don’t like a little spice)
- 1 package vegan chili seasoning
For example, my vegan nacho cheese sauce recipe is also used for the base cheese sauce in my Crunchwrap Supreme Recipe, which is one of my personal favorites. Instead of going to Taco Bell, make healthy Taco Bell at home.
Another one of my favorite recipes using vegan nacho cheese sauce as the base is my Skinny Chili Cheese Dip, which is another party favorite!
Regardless of what you plan to make, vegan nacho cheese dip can transform any cheesy meal. Make a large amount of base cheese sauce in advance, and add that special flavor for whatever occasion you choose. Or, simply add it to your recipes with cheese as the main ingredient. You won’t be disappointed.
There isn’t a carnivore alive that would have any idea this isn’t the real deal, and it happens to be oil-free and virtually fat-free as well. So, give it a try, and don’t tell those plant-based skeptics the truth. It’s our little secret.
OTHER RECIPES TO USE VEGAN NACHO CHEESE SAUCE
- Vegan Chipotle Mac and Cheese
- Easy Cheesy No Oil Hash Brown Casserole
- Skinny Cauliflower Nachos
- Vegan Guilt-Free Potato Nachos; A Game Day Treat!
- Skinny Vegan Potato Skins
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Skinny Buffalo Cauliflower Mac and Cheese
Vegan Nacho Cheese Sauce
If you like it 'cheesy,' you will love this vegan nacho cheese sauce recipe. Made of only vegetables, it is fat-free and oil-free.
Ingredients
"Cheesy" Sauce
- 3 small Idaho potatoes, washed, scrubbed, skin left on
- 3 large carrots
- 1/2 cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon paprika
- 1 cup vegetable broth
- 1 Tablespoon Tamari, liquid aminos or soy sauce
- 1 Jalapeno; seeded and cut
- 1 Tablespoon hot sauce (I used Chalupa)
- 1/2 cup water
Instructions
- Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
- Clean and cut three large carrots and chop them the same size as potatoes
- Place in a pot and cover with water
- Add a few sprinkles of salt to the water
- Boil for 20 minutes
- While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
- Drain potatoes and carrots
- Put potatoes and carrots into a blender; blend until smooth
- Mixture will be thick; add water
- Transfer ‘cheese’ mixture into a medium-sized sauce pan
I use the sauce on top of grilled fajita burritos, or you can serve with chips, or on top of a potato, broccoli, or anything else you like spicy and cheesy.
Notes
Variations:
- Add a can of Rotel tomatoes (do not blend) for a nacho cheese dip
- Remove Jalapeño and hot sauce and add a Tablespoon of liquid smoke for a smokey cheese sauce
- Like it a little hotter? Add an adobe chili pepper
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Brenda
I am new to vegan lifestyle and excited to try this cheese sauce. I have seen “Daiya” cheese shreds and wonder if you have tried them. I do think your cheese sauce appears to use much healthier ingredients.
Kathy Carmichael
Hi Brenda, I have tried Daiya, and I am not a fan. As far as store-bought vegan cheese goes, I like Follow Your Heart Slices (shreds aren’t as good). I also like Violife vegan cheese. Let me know if you like it 🙂
Simone
Just made the skinny nacho cheese sauce and am now enjoying a yummy bowl of nacho mac n cheese. It’s taken me some time to get to the stage of being able to truly enjoy a cheese replacement and every mouth full is bliss. I will be making this regularly. Thank you 🙂
Kathy Carmichael
Simone, I am so glad you liked it. And I appreciate the feedback. Please let me know if you try any other recipes. I love to know what works and what doesn’t and if you give it your own personal touch. Thank you!
Paulette
I’m looking forward to trying your recipe but was wondering why you transfer the mixture to a sauce pan on the last step. Thanks for the clarification!
Kathy Carmichael
Hi Paulette, I usually reheat the cheese since I allow it to cool a bit, so I don’t burn my hands when blending the ingredients in the blender. Depending on the recipe you are using it for, it may need to be heated. Also, depending on the size of your blender, I blend in batches and return it to the pan. And, I usually make a double batch and separate it and make different flavors, such as smokey cheese sauce by adding liquid smoke or making it spicier by adding ancho chili peppers. I hope this answers your question. Let me know if you enjoy the recipe. Stay safe and healthy.
Cathryn Hutton
I have just made your Cheese Sauce pretty much exactly as written (although being in Australia getting Idaho potatoes was unrealistic). My sauce was really yummy but more like a thick soup than a sauce. I even ended up putting some tapioca flour to it in an attempt to get a more “cheese” consistency. Any suggestions as to how I could improve it? Great site – often cook your recipes.
Kathy Carmichael
Hi Cathryn, if you are looking for a more elastically cheese, like for a sandwich, I would suggest adding 2 teaspoons of agar agar, when heating after blending. Agar-agar or just agar in culinary circles is a vegetarian gelatin substitute produced from seaweed. When the agar powder is dissolved in a liquid in a small saucepan over medium-high heat, brought to a boil, and then simmered until slightly thickened for about five to seven minutes. Then, it’s chilled in the refrigerator until set and eaten cold as sliced cheese, or you can use it for a sandwich. I hope this answers your question. Stay safe and healthy.
Victoria
Is it possible to make this with red potatoes?
Kathy Carmichael
Hi Victoria, yes it is possible to make the nacho cheese sauce with red potatoes. Just make sure you boil them long enough so they are soft. Let me know if you enjoy the sauce. Stay safe and healthy!
Kathy Carmichael
Hi Victoria, you can use red potatoes, but baking potatoes are a bit more starchy, so the sauce will turn out a little thinner. It tastes just as yummy though. I hope this helps. Let me know if you like the recipe.
Joe C
Hey – just tried this sauce to include in your Crunchwrap recipe – it’s amazing! Any recommendations on storage? Wondering how long it will last and whether it will last longer by freezing, as the recipe calls for more “cheese” than we need!
Kathy Carmichael
Hi Joe, It lasts 5 days in the refrigerator or you can freeze it. if you freeze it, however, I suggest letting it thaw completely before reheating it. Also, leave about an inch of air between the top of the container and the cheese sauce to avoid getting freezer burn. I’m glad you like it. The sauce is great for noodles (mac and cheese) or on top of vegetables. It usually doesn’t last long in my house. 🙂
Kaelan
Can you make this without the yeast?
Kathy Carmichael
Kaelan, yes you can make it without the nutritional yeast. It gives it an added cheesy taste, but if you don’t like it, just leave it out.
Catherine Grant
Hello! Could you give a weight estimate for the potatoes and carrots please?
Thank you!
Kathy Carmichael
Hi Catherine, I have never actually weighed them, but it is about 3 cups of each if that helps.
NDF92
I have found the cutting board addition Daiya melts and tastes better than the original. It’s definitely an acquired taste. Their American slices make the best grilled cheese sandwiches!
Kathy Carmichael
Nicole, I have never seen those. I will definitely have to try them.
Cathy Grant
Yes, that helps! Thank you!
Kathy Carmichael
Let me know if you like it! Stay safe and healthy 🙂
Maria
I just made this and didn’t realize how much it is!! It is really good by the way. Can I freeze it? If so, what is the best way to do so? How long will it last in the fridge?
Kathy Carmichael
Hi Maria, the nacho cheese will last about 5 days in the refrigerator. You can freeze it. I suggest leaving a 1/2 inch between the top and the fill line to make sure you don’t get freezer burn. When you plan to use it, make sure it thaws completely before you reheat it. Sometimes, I separate it and make different cheese flavors before I serve it, such as a smokey sauce with liquid smoke, or a mustard cheese sauce by adding yellow mustard. I’m so glad you liked it. Thank you for reaching out.