Healthy Vegan Nacho Cheese Recipe
This nacho cheese sauce is so versatile and delicious! Use it to top broccoli, nachos, potatoes or mix with rotel to make a great queso!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer, Sauce
Cuisine: American
Keyword: 30 min or less recipes, dairy free, Gluten Free, no-oil baked tortilla chips, vegan nacho cheese, vegan queso, whole food plant based
Servings: 12
Calories: 103kcal
Author: Kim Murphy
Peel and chop carrot into chunks. Place in to a large pot of water and bring to a boil. Boil carrots for about 20 minutes or until soft. Drain the carrots.
Once carrots are tender, place all the ingredients in a high powdered blender and blend until smooth and creamy. Serve as a dip or pour over nachos, potatoes, or other vegetables! To warm, heat for 15 seconds in the microwave.
If you do not have a high powdered blender, soak the cashews in hot water for 20 minutes while the carrot is cooking.
Want it spicier? Add in some jarred or fresh jalapeno slices when blending!
Store in an airtight container in the refrigerator. Will stay fresh for about 3-4 days.
To make this nut free, use 1 large potato instead of cashews. Cut into chunks and boil with the carrots.
To save time, use a microwave steam bag of carrots - about 1 cup.
Calories: 103kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 957IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg