Bring your broth 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, remove from heat and add your cooked potatoes and carrots along with broth to your high speed blender.
Then add your nutritional yeast, lemon juice, garlic powder, onion powder, sea salt, chili powder, and cumin powder to your blend.
If needed add additional water to get your blender going being sure to not add to much to prevent a watery cheese sauce.
Turn your blender on and turn up the dial to high. Blend on high speed for about 1 to 2 minutes until ingredients are fully combined and smooth.
Once done, transfer your vegan nacho cheese sauce to a bowl and top with your choice of toppings. Serve fresh and warm with tortilla chips.
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DO NOT skip adding the cumin and chili powder. It really makes the difference in how your real your vegan nacho cheese sauce will taste.
Be sure to use a high speed blender for this! High speed blenders like Vitamix will ensure your ingredients are well combined and come out smooth. This blender will "cook" your cheese sauce the longer it's blended. This will help it become thicker like real cheese sauce.
DO NOT skip the nutritional yeast. It's needed to ensure that "cheesy" flavor.
You can substitute squash for carrots (same amount) to get that orange color in your vegan nacho cheese.
This vegan nacho cheese recipe is best when fresh but will last for 2 - 3 days in the refrigerator. It is not freezer friendly.