Vegan Nacho Cheese Sauce Made With Potatoes and Carrots – Oil Free

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Published on June 12, 2015 by Jill McKeever

Have you tried this vegan nacho cheese sauce made with potatoes and carrots, yet? It's all the rage across the vegan interweb. I got several emails from the audience asking me to try it out and make a video. I was already wondering if it was a truly good cheese sauce or another "you have to be high to like it" recipe.
I called the kids into the kitchen and have them give us there honest take on it. Check it out.

HERE'S ALL IT TAKES
made almost 5 cups

2 cups potato, cubed
1 cup carrot, cubed
1 cup onion, chopped
1/2 cup cashews
2 1/4 cup unsweetened, plain soy milk

1/3 cup nutritional yeast
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon Smoked Sweet Paprika
1/4 teaspoon Chipotle pepper powder
1 teaspoon salt (optional)

Simmer potatoes, carrots, onion and cashews in soy milk over medium heat for 10-15 minutes, until the potatoes are tender.

Transfer veggies and milk to a blender. Add nutritional yeast, lemon juice, mustard, and spices. Blend on high for 15 seconds.

Serve as a dip straight up. Add spicy tomatoes to make it into queso. Use it drizzle over enchiladas, burritos or nachos.

After the video, I added 1/2 can rotel tomatoes and that seem to do the trick. I've read this stuff will last a week in the icebox.

If you are overwhelmed with the desire to support my work in inspiring others to eat plant-based, become my patron via this PATREON link: https://www.patreon.com/jillmckeever

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