Go Back

Vegan Nacho Cheese Sauce (with Hidden Vegetables)

This creamy Vegan Nacho Cheese Sauce is contains hidden veggies and tons of flavor - nut-free, dairy-free, and perfect with nachos!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dips & Spreads, Snack
Cuisine American

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