Description
If you’ve ever wondered how to make the creamiest, dreamiest Vegan Nacho Cheese Without Cashews, you’ve come to the right place. My nut-free, soy-free, and dairy-free nacho cheese recipe has all the flavor and pourable consistency you crave but is completely plant-based. Best of all, it is made with just 10 simple ingredients in only 30 minutes!
Ingredients
Scale
- 1 cup potatoes, diced
- 1/2 cup carrots, diced
- 1/2 cup onion, diced
- 1/4-1/2 cup of water from the pot
- 1/3 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Juice from 1/2 lemon
- 1/2 cup plant-based milk (I used oat milk for this recipe)
- Optional: 1/4 teaspoon ground turmeric for color
- Optional garnishes: jalapeños, cilantro, or green onions
Instructions
- Bring a pot of water to boil, and place the potatoes, carrots, and onions in the pot once it's boiling. Boil for about 15-20 minutes or until the potatoes are fork-tender. Save at least 1/2 cup of the water from the pot, then drain and transfer the potatoes, carrots, and onions to a high-speed blender.
- Add the remaining ingredients along with the boiled veggies into the blender, starting with 1/4 cup of the water reserved from the pot and adding more to get your desired consistency. Blend until completely smooth, and adjust any seasonings to your liking.
- Pour into a serving bowl, garnish with jalapenos, green onions, and/or cilantro, and serve with chips for dipping!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American
Nutrition
- Calories: 41
- Sugar: 2.9g
- Sodium: 211mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Carbohydrates: 8.6g
- Fiber: 1.5g
- Protein: 1.4g
- Cholesterol: 0mg
