Vegan Nacho Cheese Sauce (with Hidden Vegetables)
Today we are making a Vegan Nacho Cheese Sauce (with Hidden Vegetables)! When it comes to nacho cheese sauce, it’s all about that rich, creamy texture and bold, cheesy flavor. But what if you could enjoy all that deliciousness without any dairy, and with a secret boost of nutrition? Enter this Vegan Nacho Cheese Sauce with Hidden Vegetables—a game-changer for anyone looking to indulge in a classic snack while keeping it plant-based and healthy. This sauce is perfect for drizzling over nachos, dipping your favorite snacks, or even adding a cheesy touch to your tacos and burritos.
What makes this recipe truly special is the hidden vegetables. We’ve incorporated carrots, potatoes, and butternut squash to create a sauce that’s not only creamy and flavorful but also packed with vitamins and minerals. These veggies blend seamlessly with nutritional yeast, spices, and a touch of lemon juice, creating a rich, cheesy flavor without any dairy. And don’t worry—no one will ever guess that this indulgent sauce is actually full of nutritious ingredients!
Whether you’re catering to a crowd with dietary restrictions or just want a healthier alternative to traditional nacho cheese, this vegan version is a must-try. It’s free from cashews, making it accessible to those with nut allergies, and it’s incredibly versatile. With a quick blend of simple ingredients, you’ll have a delicious, guilt-free cheese sauce that everyone will love.
Why You’ll Love This Vegan Nacho Cheese Sauce
Sneaky Veggie Boost: This sauce isn’t just creamy and delicious—it’s also packed with hidden vegetables like carrots, potatoes, and butternut squash. You’ll get all the cheesy goodness you crave while sneaking in extra nutrients without anyone even noticing.
Allergen-Friendly and Versatile: Unlike many vegan cheese sauces, this recipe is completely nut-free, making it perfect for those with nut allergies. Plus, it’s incredibly versatile—you can drizzle it over nachos, use it as a dip, or even add it to your favorite pasta for a creamy, cheesy twist!
Substitutions
Potato: Try 1½ cups cooked cauliflower for a lighter texture or 1½ cups cooked butternut squash for a slightly sweeter flavor.
Sunflower Seeds: Swap in pine nuts or pumpkin seeds.
Nutritional Yeast: This is also known as nooch. It’s a deactivated yeast, often used in cooking and baking for its cheesy, umami flavor. It comes in the form of yellow flakes or powder and can be sprinkled on dishes like popcorn, pasta, or salads to add a savory depth of flavor. You can find this online, in health food stores or in the natural foods aisle of the grocery store. Bob’s Red Mill brand is my go-to for this.
Plant-Based Milk: Use a non-dairy milk of choice. Choose an unsweetened version (no added sugar in the ingredients, and not vanilla flavor – just plain). To keep it nut-free and soy-free, use oat milk instead of soy, coconut, almond or cashew milk. When choosing the milk, opt for one that has a neutral flavor, versus coconut milk which has a stronger flavor. This comes through in the dip and overpowers the other ingredients. I used almond milk for this recipe.
Vegan Nacho Cheese Sauce Recipe Notes
- Depending on how thick or thin you like your cheese sauce, you can easily adjust the consistency by adding more or less plant-based milk. Start with ¾ cup and add more if needed until you reach your desired texture.
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If you make this vegan Nacho Cheese Sauce, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Nacho Cheese Sauce (with Hidden Vegetables)
Equipment
- High-speed blender or food processor
- Skillet to cook the potatoes and carrots + to heat the cheese sauce
- Small Pot to soak the sunflower seeds
Ingredients
- ½ cup carrots peeled and chopped
- 1½ cups white potato peeled and chopped
- ¼ cup raw sunflower seeds soaked in hot water for 30 minutes, then drained
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp turmeric powder
- 1 tsp apple cider vinegar
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp pink salt
- ¼ tsp black pepper
- ½ tsp chili powder optional
- 1 cup plant-based milk unsweetened
Instructions
- In a medium skillet, bring the water to a boil and add the chopped carrot and potato. Cook for about 10-15 minutes, or until the vegetables are soft and easily pierced with a fork. Drain and set aside.
- In a high-speed blender, combine the soaked and drained sunflower seeds, boiled potato and carrots, sunflower seeds, and all remaining ingredients except the milk. Add ¾ cup of milk to start.
- Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, add more almond milk, a little at a time, until you reach your desired consistency.
- Pour the blended cheese sauce into a skillet and heat over medium-low, stirring constantly until warm and slightly thickened. Taste and adjust seasoning if needed. This will take a few minutes.
- Serve the vegan nacho cheese sauce warm over nachos, drizzled on tacos, or as a dip with your favorite snacks.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days. Reheat before using.
