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vegan nacho cheese sauce in a white serving bowl with tortilla chips around it on a white platter
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Vegan Nacho Cheese Sauce

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! 
Course Condiment, Dip, Snack
Cuisine Gluten-Free, Vegan
Keyword gluten free, nut free, oil free, soy-free, vegan, vegan cheese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 (makes approximately 2 cups)
Calories 70kcal

Ingredients

Instructions

  • 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 very soft (approximately 10-15 minutes).
  • Add ½ 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 ½" or 7 ⅞" 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 ½ cup water, you can add 1-2 tablespoons more water and blend again.

Video

Notes

Cheese 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.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
This recipe was adapted from my vegan cheese sauce.

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Fiber: 2g