Vegan Nacho Cheese Sauce

If you’re craving a deliciously creamy and flavorful sauce that brings the essence of nacho cheese without any dairy, you’re in for a treat with this Vegan Nacho Cheese Sauce. This sauce is not only incredibly easy to make, but it also packs a punch of nutrition thanks to wholesome ingredients like potatoes, sweet potatoes, and sunflower seeds. Perfect for drizzling over nachos, tacos, or even as a dip for veggies, this sauce will elevate your snacking game to a whole new level.

Why It Works Every Time

The magic behind this Vegan Nacho Cheese Sauce lies in the combination of wholesome vegetables and nuts that create a creamy texture and rich flavor. The potatoes and sweet potatoes provide a smooth base, while sunflower seeds add creaminess and a subtle nuttiness. Nutritional yeast brings that cheesy flavor we all crave, and spices like smoked paprika and chili powder give it a delightful kick. Best of all, it’s entirely plant-based, so everyone can enjoy it!

Ingredient List

• 1 cup Potato (diced, 1 medium)
• 1 cup Sweet potato (diced, 1 small/medium)
• 1 cup Carrot (diced, 1 medium)
• 1 cup Onion (chopped, 1 small)
• 1 clove Garlic
• 3 cups Veggie broth
• 1 cup Veggie broth (a.k.a. cooking water)
• ½ cup Sunflower seeds (raw, unsalted)
• 2 Tbsp Nutritional yeast
• 1 Tbsp Corn starch
• 1 Tbsp Lemon juice (freshly squeezed)
• ½ tsp Hot chili powder or flakes
• ½ tsp Sweet smoked paprika powder
• ½ tsp Salt
• ½ tsp Pepper
• ½ tsp Sriracha (or any other chili paste, optional depending on how hot you like your cheese sauce)

Gear Checklist

• High-speed blender or food processor – for achieving that creamy consistency.
• Medium pot – for cooking the vegetables.
• Measuring cups and spoons – for accurate ingredient measurements.
• Knife and cutting board – for chopping your veggies.

Make Vegan Nacho Cheese Sauce: A Simple Method

Step 1: Prepare Your Veggies

Start by washing and peeling your potatoes, sweet potatoes, carrots, and onion. Dice them into small, uniform pieces to ensure even cooking. Mince the garlic clove.

Step 2: Cook the Vegetables

In a medium pot, add the diced potato, sweet potato, carrot, onion, and minced garlic. Pour in 3 cups of veggie broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the veggies are tender.

Step 3: Blend It All Together

Once the veggies are cooked, reserve 1 cup of the cooking water and drain the rest. Transfer the cooked veggies to a high-speed blender or food processor. Add the reserved cooking water, sunflower seeds, nutritional yeast, corn starch, lemon juice, hot chili powder, smoked paprika, salt, pepper, and Sriracha (if using).

Step 4: Blend Until Smooth

Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides a couple of times to ensure everything is well incorporated. If the sauce is too thick, add a little more veggie broth until you reach your desired consistency.

Step 5: Adjust and Serve

Taste the sauce and adjust the seasoning as needed. If you prefer a spicier kick, add more Sriracha or chili flakes. Serve immediately over nachos, tacos, or as a dip, and enjoy!

Adaptations for Special Diets

• Nut-free: Substitute sunflower seeds with pumpkin seeds or omit them entirely for a lighter sauce.
• Gluten-free: Ensure the corn starch is certified gluten-free.
• Low-carb: Use cauliflower instead of potatoes for a lower-carb option.
• Spicy: Increase the chili powder or add jalapeños for an extra kick.

Cook’s Commentary

This Vegan Nacho Cheese Sauce is incredibly versatile. It pairs beautifully with a variety of dishes, making it an excellent addition to any meal. You can also play around with the spices to create a flavor profile that suits your taste buds. If you love a smoky flavor, feel free to add a bit more smoked paprika. This sauce can also be used as a pasta sauce or a drizzle over baked potatoes for a delightful twist!

Shelf Life & Storage

This Vegan Nacho Cheese Sauce can be stored in an airtight container in the refrigerator for up to 5 days. If you have leftovers, simply reheat them on the stovetop or in the microwave, adding a splash of veggie broth to loosen it up if needed. You can also freeze the sauce for up to 3 months; just make sure to store it in a freezer-safe container. When ready to use, thaw it in the refrigerator overnight, then reheat and enjoy!

Common Questions

Can I use other vegetables in this recipe?

Absolutely! Feel free to experiment with other vegetables like bell peppers or zucchini. Just be mindful that it may alter the flavor slightly.

Is this sauce really cheesy tasting?

Yes! The addition of nutritional yeast gives it that classic cheesy flavor, while the creamy texture comes from the veggies and sunflower seeds.

Can I make this sauce ahead of time?

Definitely! This sauce can be made in advance and stored in the fridge for up to 5 days, making it a great option for meal prep.

What can I serve this sauce with?

This Vegan Nacho Cheese Sauce is perfect for nachos, tacos, baked potatoes, over pasta, or as a dip for fresh veggies. The options are endless!

Quick Weeknight Wins

• Vegan Nachos – Top your nachos with this delightful sauce for a quick and satisfying meal.
• Vegan Baked Tacos – Drizzle this cheese sauce over your baked tacos for an extra layer of flavor.
• Creamy Vegan Mac and Cheese – Use this sauce to make a dreamy vegan mac and cheese dish the whole family will love.
• Loaded Vegan Baked Potatoes – Elevate your baked potatoes with a generous helping of Vegan Nacho Cheese Sauce.

Let’s Eat

Now that you have this scrumptious Vegan Nacho Cheese Sauce at your fingertips, it’s time to indulge. Whether you’re hosting a game day party, enjoying a cozy movie night, or just need a quick snack, this sauce is sure to impress. So grab your favorite chips, tacos, or veggies and get ready to dive into a world of flavor. Enjoy your deliciously cheesy, yet completely vegan, creation!

With a blend of wholesome ingredients and a commitment to flavor, this Vegan Nacho Cheese Sauce is a fantastic addition to your plant-based repertoire. Happy cooking!