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Dairy Free Nacho Cheese sauce is easy to make and just as indulgent as the real thing. It's nut free and the perfect dip for tortillas or to pour over tacos and vegan nachos!
What is Vegan Nacho Cheese Made Out of?
- Nutritional Yeast. This is the "secret" ingredient that really makes your vegan nacho cheese taste like the real thing. Nutritional yeast tastes cheesy, a touch nutty and has a creamy quality making it the perfect addition to a vegan cheese sauce. To learn more about the this ingredient check out What is Nutritional Yeast?
- Carrots. The root vegetable gives the sauce that signature cheddar cheese color and comes with a long list of health benefits.
- Canned Green Chiles. These two spices really give your vegan cheese sauce that delicious "nacho flavor."
How to Make Dairy Free Nacho Cheese?
*Please read detailed and printable recipe card below for full ingredients and instructions.
- First cook your potatoes and carrots in broth until done and tender. (Photo 1)
- Add your potatoes, carrots, broth, spices and additional water if need, to a high speed blender and blend until smooth. (Photos 2 & 3)
- Add your cheese sauce to a pot and stir until it becomes thicken. (Photo 4)
- Pour cheese sauce into a bowl and top with your favorite toppings and serve with tortilla chips. (Photo 5 & 6)
Substitution, Cook, and Storage Tips:
- The carrots are mainly there for added color. No need to add more than the recommended amount in order to prevent your nacho cheese from being sweet.
- You can substitute squash for carrots (same amount) to get that orange color in your vegan nacho cheese.
- Get creative with your toppings! You can top this with lentils, black beans, vegan chili, etc whatever you desire!
- This vegan nacho cheese recipe is best when fresh but will last for 2 - 3 days in the refrigerator. It is not freezer friendly.
More Vegan Cheese Recipes You'll Love
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Dairy Free Nacho Cheese Recipe
Ingredients
Vegan Cheese Powder
- ½ cup nutritional yeast
- 1 teaspoon EACH of onion powder and garlic powder
- 2 teaspoon EACH of paprika and sea salt
- ¼ teaspoon organic cane sugar
Vegan Nacho Cheese Sauce
- 2 cup vegetable broth or water
- 1 cups potatoes, chopped and peeled
- ¼ cup carrots, chopped (1 medium carrot)
- 3 tablespoons Vegan Cheese Powder (recipe above)
- ¼ cup tapioca starch or arrowroot flour
- 4 ounce canned green chilies (mild)
Equipment
Instructions
- First make your vegan cheese powder by combining nutritional yeast, onion powder, garlic powder, paprika, sea salt, and organic cane sugar in a jar and mix together. Set aside
- Bring your vegetable broth or water to a boil. Add your chopped carrots and chopped and peeled potatoes to boiling broth and boil until tender for about 10 - 15 minutes. Once done boiling, remove from heat reserving 1½ cup of water or broth from the pot. Add and add your cooked potatoes and carrots along with broth to your high speed blender.
- Then add your vegan cheese powder made earlier, tapioca starch or arrowroot flour, and canned green chiles to your blender. Turn your blender on and turn up the dial to high. Blend on high speed until ingredients are fully combined and smooth.
- Once done blending, transfer your vegan nacho cheese to an empty pot (you can use the same pot you used to cook your potatoes and carrots), and place pot on low medium heat. Stir for a few minutes until your sauce starts to thicken to a stretchy texture.
- Remove from heat and serve your vegan cheese sauce in a bowl and top with your choice of toppings. These are also great to serve over Oyster Mushroom Nachos.
Video
Notes
- The carrots are mainly there for added color. No need to add more than the recommended amount in order to prevent your nacho cheese from being sweet.
- You can substitute squash for carrots (same amount) to get that orange color in your vegan nacho cheese.
- Get creative with your toppings! You can top this with lentils, black beans, vegan chili, etc whatever you desire!
- This vegan nacho cheese recipe is best when fresh but will last for 2 - 3 days in the refrigerator. It is not freezer friendly.
Nutrition
Update Notes: This post was originally published on April 29, 2019, but was republished with step by step instructions, updated recipe instructions, and tips on March 10, 2021.
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Esther
Tasted great still and had a good texture! It worked great for our nacho bar!
Brianna
My daughter is newly vegan but loves cheese, I can't wait to make this for her!
Gina Marie
Let me know how she likes it when you do!
Allyssa
taste amazing! So easy to make! Thank you so much for sharing this one! Will surely make it again!
Katina
OMG!! I made this tonight and it was everything!! Thanks so much for sharing!
Gina Marie
You are very welcome!!
Gina Marie
It's soooo good! Let me know how it turns out for you!
EA The Spicy RD
I've never made vegan nacho sauce before, but you make it look so easy and delicious! I have all of the ingredients, so can't wait to make this!