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Vegan Nacho Cheese Sauce

This Vegan Nacho Cheese Sauce is a creamy, dairy-free delight! Packed with wholesome ingredients, it's perfect for nachos, tacos, or as a dip!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 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)

Instructions

  • 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.
  • 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.
  • 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).
  • 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.
  • 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!

Equipment

  • High-speed blender or food processor
  • Medium Pot
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This sauce can be frozen for up to 3 months; thaw in the refrigerator before reheating.
  • Feel free to experiment with different vegetables for unique flavors.