Craving that classic nacho cheese flavor without the dairy? Get ready to revolutionize your snack game with this mind-blowing vegan nacho cheese recipe that proves plant-based eating can be absolutely delicious! Imagine a creamy, rich cheese sauce that's not only dairy-free but packed with nutrients and bursting with flavor - all ready in just 15 minutes. Whether you're a committed vegan, lactose-intolerant, or just looking to try something new, this game-changing recipe will have you saying goodbye to traditional cheese forever!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup peeled and diced potatoes
- 1/2 cup diced carrots
- 1/4 cup nutritional yeast
- 1/4 cup almond milk (or any plant milk)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Salt to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes into small cubes, and do the same with the carrots. This will help them cook evenly and quickly.
- In a medium-sized pot, add the diced potatoes and carrots. Fill the pot with enough water to cover the vegetables completely.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the vegetables simmer for about 10 minutes, or until they are fork-tender.
- While the potatoes and carrots are cooking, gather the remaining ingredients: nutritional yeast, almond milk (or your choice of plant milk), garlic powder, onion powder, chili powder, and salt.
- Once the potatoes and carrots are cooked, drain the water and transfer them to a blender or food processor.
- Add the nutritional yeast, almond milk, garlic powder, onion powder, chili powder, and salt to the blender with the cooked vegetables.
- Blend the mixture on high speed until it is completely smooth and creamy. If the mixture is too thick, add a little more almond milk to reach your desired consistency.
- Taste the nacho cheese and adjust the seasoning if necessary, adding more salt or spices according to your preference.
- Once blended, transfer the vegan nacho cheese to a serving bowl. You can serve it warm or cold, depending on your preference.
- Enjoy your vegan nacho cheese with tortilla chips, fresh veggies, or as a topping for nachos!
Tips
- For the smoothest texture, ensure your potatoes and carrots are cooked until completely tender before blending.
- Use a high-powered blender for the creamiest consistency possible.
- Experiment with different plant milks to find your favorite flavor profile.
- If you want a spicier kick, add a pinch of cayenne pepper or some diced jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a warmer, more dippable consistency, gently reheat the cheese sauce on the stove or in the microwave.
- Try using this versatile sauce as a topping for baked potatoes, in mac and cheese, or as a dip for vegetables.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 15g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
