Vegan Nacho Cheeeese !!

I tested this delicious cheese recipe for you! It is sooooo good, I highly recommend it! Its food, made from food! Wonderful concept! 😉 I don’t think I could eat this everyday but every now and again it would be a wonderful treat! It would also be a good dip to serve at parties and for guests.


I made a few minor modifications for my taste but the recipe is very good to begin with, I found it here:

My version:

  • 2 cups potatoes, diced medium
  • 1 cups carrots, diced medium
  • 1/2 cup water (add more, if needed, until you reach your desired consistency)
  • 1/4 cup olive oil
  • 1 & 1/2 tsp. salt
  • 2 Tbsp. lemon juice (fresh is best!)
  • 1/2 cup nutritional yeast flakes (Do you know what this is?? It’s available at most natural grocery stores, it gives dishes a cheesy flavor and when fortified it can also be a healthy source of vitamin B12. Here is some more info on it:
  • 1/2 tsp. onion powder (optional but recommended)
  • 1/2 tsp. garlic powder (optional but recommended)
  • Cayenne pepper to taste if you would like a spicier cheese (optional)
  1. Boil the potatoes and carrots in water until soft about 20 minutes, drain.
  2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender a regular blender would work ok but may not give as creamy of a texture.


The best part about this recipe is that it uses simple ingredients….. real food….. potatoes and carrots, both of these veggies can be a great sauce base. The other great part is that this recipe is very easy, no complex steps.


Blended along with other ingredients in my high-speed blender.


Here you have it!! Delicious Nacho Cheese!!! Great for dipping.


I also poured it over some steamed veggies, it would also be great over a baked potato.


I also made these delicious nachos! They got a bit soggy in the middle but were so good! So great I could enjoy nachos, minus the cruelty! Also much more healthy than diary and other animal products.


Finally, I made this broccoli-cheese soup from the leftovers. I added about a 1/4 cup non-diary milk per 1 cup of cheese sauce and then added some chopped and steamed broccoli and carrots. Then cooked on low for about ten more minutes. You could also add a little water to thin it, or more non-diary milk to achieve your desired texture. This was fantastic! It would be so good served in a bread bowl. This cheese sauce is so diverse you could also make mac and cheese, grilled cheese sandwiches or quesadillas with it or add variety to it in so many ways. Have fun and get creative with it!! Hope you enjoy!! 🙂

5 thoughts on “Vegan Nacho Cheeeese !!

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