Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce
Course Appetizer
Cuisine vegan
Prep Time 15 minutes
Servings 4
Author Living Vegan Staff


  • 1 medium White Potato cubed & cooked
  • 1 large Carrot cubed & cooked
  • 1/4 c Coconut Oil melted
  • 1/3 -1/2 c Almond Milk or other non-dairy milk
  • 2 tsp Lemon Juice
  • 1 small Dill Pickle OR Jalapeno or more to taste
  • 3-4 tbsp Pickle or Jalapeno JUICE or more to taste
  • 2 tbsp Tomato Paste
  • 1-1/2 tsp Arrowroot Starch
  • 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 - 2 tbsp Nutritional Yeast OR Vegan Parmesan
  • Salt & Pepper, to taste


  • Peel and cube the potatoes and carrots.  Place in a pot of boiling water together and cook until tender, but do not OVER cook.  Drain and discard the cooking water.
  • Add the HOT vegetables to a high speed blender with the remaining ingredients and puree until completely smooth.
  • At this point, adjust for both texture and seasoning.  If it's too thick, you can add more almond milk, pickle juice or even some leftover vegetable broth if you have it.
    Taste for seasoning/spice and adjust as needed.  
  • Serve immediately or reheat in a pan.  Use for dipping tortilla chips, veggies and creating your favorite nachos!  It's also great for serving over broccoli or cauliflower florets.