Easiest Way to Make Appetizing Flavorful Vegan Nacho Cheese

Flavorful Vegan Nacho Cheese. Vegan nacho cheese is easy, zesty, creamy, and flavorful! Enjoy it as a healthy dip, dressing, spread, or sauce. This DAIRY FREE, magic in a bottle is the perfect accompaniment to any dish where cheese could be used.

Made with tomatoes, almonds, savory herbs, spices and Himalayan Salt add. Some bell pepper, individual spices so that you can adjust the flavor profile rather than depend on a pre-mixed chili powder, nutritional yeast for cheesiness and jalapeno make this a fabulous queso. Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over nachos! You can cook Flavorful Vegan Nacho Cheese using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Flavorful Vegan Nacho Cheese

1. You need 2 of Yukon gold potatoes, diced.
2. Prepare 2 of whole carrots, chopped.
3. You need 1 of yellow onion, halved and sliced.
4. It's 2 cloves of garlic, chopped.
5. Prepare of canola oil, enough to saute plus some.
6. You need of unsweetened almond milk, enough to float veggies in blender.
7. It's 1/4 c. of nutritional yeast.
8. It's of juice of 1 lemon.
9. Prepare 2 tbsp of salt.
10. Prepare of generous dash of cayenne.

This vegan nacho cheese is seriously tasty. My mother's non-vegan partner went nuts for this stuff when he happened to be visiting at the same time as we were testing this recipe. Believe it or not, boiled potatoes and carrots give this vegan cheese it's creamy and smooth texture - and orange color! Blended with nutritional yeast and spices, you get a super flavorful cheese that is perfect on top of tortillas, in a bean burrito, on smashed potato nachos, and anything else your heart desires!

Flavorful Vegan Nacho Cheese instructions

1. Put water on to boil. Cut potatoes and carrots. On a separate board, cut onions and garlic..
2. Heat canola oil in pan on low heat. Add potatoes and carrots to boiling water, and onions and garlic to pan..
3. Boil/saute for apprx. 10-15 minutes (variations in stoves will determine proper cooking time). Carrots should be soft and onions should brown on edges..
4. Add almond milk into blender, covering blade. Add boiled veggies to blender. Fill blender with almond milk until almost covering veggies..
5. Add onions and garlic to blender (include oil if desired). Fill blender with oil to cover onions..
6. Add lemon juice, nutritional yeast, salt and cayenne to blender. Gradually increase blend speed to highest speed, removing cap if necessary (whipped heat will create pressure, this should not be attempted in a bullet blender). Blend apprx 1-2 minutes depending on blender capabilities. Product should be smooth with only trace specks of cayenne visible..

This vegan nacho cheese sauce is rich, velvety and easy to make with no gluten or oil! Made with a base of potatoes, carrots and pumpkin seeds, this plant-based cheese sauce is nut-free and soy-free too. This flavorful vegan sauce is perfect for vegan nachos, tacos, and more! Before I became vegan, I loved nacho cheese! Especially at the movie theater it was one of my favorites.

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