Vegan nacho cheese made with potato and carrot is a creamy, flavorful, and plant-based cheese sauce. It’s perfect for dipping and topping nachos or enhancing your favorite dishes. It’s healthy and versatile, making it ideal for nachos, pasta, or as a dip for veggies and chips.
This simple yet delicious recipe is both plant-based and nutritious, making it a perfect choice for any meal.
Benefits of Vegan Nacho Cheese
A perfect gluten-free recipe that’s naturally prepared and vegan-friendly, ideal for plant-based diets. This dairy-free and nut-free vegan cheese is safe for those with allergies, making it a versatile and inclusive choice for everyone.
Why Choose Potato-Carrot Nacho Cheese?
These vegan cheese products contain no artificial preservatives. They are cost-effective, made with widely available ingredients like potatoes and carrots.
Ingredients:
- 2 medium potatoes
- 1 medium carrot
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 cup olive oil or neutral vegetable oil
- 1/4 cup water
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions:
- Cook the Vegetables:
- Boil the diced potatoes and carrots in water until soft (about 10-12 minutes). Drain and set aside.
- Blend the Ingredients:
- Add the boiled potatoes, carrots, and all other ingredients (including the optional cashews) to a high-speed blender or food processor.
- Blend Until Smooth:
- Blend on high until the mixture becomes smooth and creamy. Scrape down the sides as needed to ensure everything is well mixed.
- Adjust the Consistency:
- Add more water, a tablespoon at a time, if the sauce is too thick.
- Taste and Adjust:
- Taste the cheese sauce and adjust seasoning as needed—add more salt, lemon juice, or nutritional yeast for extra flavor.
- Serve Warm:
- Heat the sauce gently in a saucepan if needed and serve over nachos, pasta, or as a dip for veggies.
Nutritions (per 1/4 cup serving)
Calories: 100-120
Carbs: 10-12 g
Protein: 2-3 g
Fats: 6-8 g
Fiber: 2 g
Sodium: 150-200 mg
Vitamin A: ~30% DV
Potassium: 250-300 mg