Best Ever Vegan Nacho Cheese Sauce

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Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

It is stretchy, has a lovely color like cheddar sauce would look like, taste amazing and it is absolutely ideal for nachos.

Lindsay’s Nacho Cheese Recipe recipe motivated me and adapted it from there. I added some ingredients and the result exceeded my expectations!

Who’d have thought that you could use carrots and potatoes to create an cheese sauce?! Really. . This was wonderful!
I used this nacho cheese recipe for pasta. I will post that recipe. The quantities below will be sufficient for a bowl of nacho sauce just plus for 2-3 portions of nacho cheese pasta that is tasty. You can eat it because it’s too! It’s addictive!

Hope know how it turned out for you!

  • 2 medium potatoes, cut in small cubes
  • 2 large carrots, sliced
  • 5 Tbsps nutritional yeast flakes
  • 3 Tbsps extra virgin olive oil
  • 5 Tbsps tapioca starch/flour
  • some water (the water from boiled veggies)
  • 1 Tbsp lemon juice
  • 1 tsp sweet paprika
  • 1½ tsp salt
  1. Boil veggies until tender – 20 minutes. Remove from heat and leave them in the water for 10 more minutes.
  2. Drain them, save some water, about 1½ cup, maybe a little bit more.
  3. Put all ingredients in the food processor. Blend until smooth.
  4. Add water, little by little, until you reach the desired consistency. It has to be smooth and semi-liquid.
  5. Pour the mixture in a large pan over medium heat.
  6. Stir continuously. You’ll see that this “sauce” will thicken and get sticky. Stir for about 10 minutes.
  7. Serve!
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