Skinny Nacho “Cheese” Sauce

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.

First, the beauty of this cheese sauce is the variety of ways you can change its flavor by changing just a few ingredients. Secondly, you can make a large amount of base cheese sauce in advance, and add that special flavor for whatever occasion you choose. See the notes in the recipe.

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. 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!

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.

Yield: 12 servings

Skinny Nacho Cheese Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

If you like it 'cheesy,' you will love this skinny nacho cheese sauce. Made of only vegetables, it is fat-free and oil-free.

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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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