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This vegan nacho cheese sauce is rich, velvety and easy to make with no gluten or oil! Made with a base of potatoes, carrots and pumpkin seeds, this plant-based cheese sauce is nut-free and soy-free too. This flavorful vegan sauce is perfect for vegan nachos, tacos, and more!
I hope you have a stash of tortilla chips handy because you're gonna need 'em.
Because this nacho cheese sauce is seriously addictive.
It's actually based off my basic vegan cheese sauce recipe but with a bit of a kick to it.
So, what's in it?
So glad you asked!
- Raw Pumpkin Seeds (Pepitas)
- Yukon Gold Potatoes
- Nutritional Yeast
- Lemon Juice
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Red Pepper Hot Sauce
- Chopped Jalapeno
How to make vegan cheese sauce
Start by softening the pumpkin seeds. Cover the seeds with boiling water and set them aside for 20 minutes.
While the pumpkin seeds are soaking, peel and cut the potatoes and carrots into very small chunks. Add the potatoes and carrots to a 2-quart pot.
Cover with water, and bring to a boil and cook until tender (approximately 10 minutes).
Add nutritional yeast, water, lemon juice, salt, garlic powder, onion powder, smoked paprika and hot sauce to a high-powered blender.
Drain pumpkin seeds along with the potatoes and carrots in a mesh strainer and add to the blender.
Secure the lid and blend on high.
Stop to scrape down the sides as needed, and keep blending until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes).
If you prefer the sauce a little thinner, you can add 1-2 tablespoons more water.
Transfer to a serving bowl and top with chopped jalapeno.
Now, grab those chips and
dig dip in!
If you're using for nachos or tacos, stir in the chopped jalapeno...
and pour on...generously. 😉
Make it nacho night and try this cheese with our sheet pan vegan nachos.
Or, make it taco night and try this this sauce with our smashed pinto bean tacos.
You can also use the sauce to jazz up a baked potato, sweet potato or even French fries.
Storing and reheating the sauce
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat leftovers in a microwave safe dish in 15-second intervals, stirring in between.
You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout.
For more veganized cheese recipes, check out these next:
You might also enjoy:
Vegan Nacho Cheese Sauce
- 1/4 cup raw pumpkin seeds (pepitas)
- 1 3/4 cup peeled and chopped yellow or gold potatoes (chopped into small pieces of similar size)
- 1 cup peeled and diced carrots
- 1/2 cup filtered water (plus more if needed)
- 1/2 cup nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- 2 tsp sea salt or kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1 1/2 tsp red pepper hot sauce (I used Cholula)
- 1 medium jalapeno, seeded and chopped
- Cover pumpkin seeds with boiling water and set aside for 20 minutes
- While the pumpkin seeds are soaking, add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until tender (approximately 10 minutes).
- Add 1/2 cup water, nutritional yeast, lemon juice, salt, garlic powder, onion powder, smoked paprika and red pepper hot sauce to a high-powered blender.
- Drain pumpkin seeds along with the potatoes and carrots in a mesh strainer (5 1/2" or 7 7/8" size) and add to the blender.
- Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes). If the sauce is too thick for your liking after you've used 1/2 cup water, you can add 1-2 tablespoons more water and blend again.
(Please refer to the post above for instructional photographs for this recipe)
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