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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
Cook Time20 minutes
Total Time25 minutes
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

Ingredients

Instructions

  • 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!

Notes

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.

Nutrition

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