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

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.

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.

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