Description
This hidden veggie nacho cheese sauce recipe is a delicious dairy-free/vegan alternative that happens to also be nut-free. Grab yourself some chips because this stuff is perfect for dipping!
Ingredients
Scale
- 1 cup peeled and chopped potatoes (thin skinned white or yellow potato)
- 1/2 cup peeled and chopped carrots
- 1/2 cup finely chopped red bell pepper (approx. 1/2 a pepper)
- 1/4 – 1/2 cup nutritional yeast (depends on the intensity that you prefer – I like using 1/2 cup)
- 3 tablespoons water
- 3 tablespoons avocado oil
- 1 tablespoon fresh lemon juice (approx. 1/2 lemon)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- sea salt and cayenne pepper, to taste
Instructions
- Boil potatoes and carrots: 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).
- Prep remaining ingredients: Meanwhile, add the remaining ingredients (except for salt and cayenne) into a high speed blender and set aside.
- Blend: 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.
- Season + Serve: 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
