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Tortilla chip being dipped into a jar of vegan + nut free nacho cheese sauce

Vegan Nacho Cheese Sauce (Nut Free!)

  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: approx. 1 1/4 cups
  • Category: Appetizer, Sauce
  • Method: Blender
  • Cuisine: American, Tex Mex

Description

This Vegan Nacho Cheese Sauce recipe is not only delicious, easy to make and totally addictive but also dairy-free and nut-free!


Scale

Ingredients


Instructions

  1. Place the chopped potatoes and carrots in a small pot and cover with water.  Bring to a boil and cook until very soft (approx. 10-15 min).
  2. Meanwhile, add the remaining ingredients (except for salt and cayenne) into a high speed blender and set aside.
  3. Drain the cooked potatoes and carrots and add to the blender.  Blend on high until smooth.  Add more water or avocado oil if needed to achieve the perfect consistency.
  4. Season to taste with salt and cayenne pepper.  Serve immediately or keep warm in a small pot over very low heat until ready to serve.

Notes

  • Storage + Reheating:  Store leftover sauce in the fridge for up to 4 days.  Reheat in a small pot over low heat (whisking in a bit of water if too thick).
  • Smooth Consistency:  To achieve a smooth and creamy texture, make sure to cook your potatoes and carrots until they are very soft and use a high speed blender like this Vitamix that I love.
  • Ways To Use It:  Serve it as a dip with tortilla chips, veggies or fries.  Drizzle it over steamed broccoli, baked potatoes, nachos or pasta.  Can be used in any “cheesy” way you can think of

Keywords: vegan nacho cheese, vegan cheese sauce, nut free, dairy free, gluten free