Nacho Cheese

2017-09-20

Skill Level: Easy

This AMAZING Nacho Cheese recipe is from my book, The Super Easy Vegan Slow Cooker Cookbook! You can add it to tacos, burritos, use it as a mac n cheese sauce — the possibilities are endless!

Thank you to Lively Days for bringing this video to life.

Ingredients

2 cups peeled chopped russet potatoes
1 cup chopped carrots
1/2 cup water
1 tablespoon lemon juice
1/2 cup nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 cup salsa

Method

Step 1

Boil the potatoes and carrots until soft, about 10 minutes. Drain water.

Step 2

Put softened potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa in a blender. Blend until completely smooth.

Recipe Type: Dips and Sauces, Snacks, Toppings and Fillings Tags: nacho cheese sauce, oil-free

Toni Okamoto

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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Recipe Comments

Comments (5)

posted by Kate Heger on September 22, 2017

This sounds perfect for what I want, thank you I can’t wait to read the rest of the book on my Kindle

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posted by Richelle Payne on September 27, 2017

I made it…I printed this recipe out and thought, I’ll make this one day. Well one day ended up being Sunday, I already had all the ingredients. I’m not vegan, yet, but need to get away from dairy as much as possible and this is a wonderful substitute. I also added a little to my fajita bowl the other night and it was great! Thanks!

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posted by Jessica on October 3, 2017

Can this be made ahead of time and stored or even frozen or canned?

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posted by Rebekah on November 11, 2017

I made this tonight and it was fantastic! We made tater tot nachos with it…a huge hit with the kids. 🙂 Thank you for sharing such a delicious, frugal, and healthy recipe!

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posted by Vinnie on November 28, 2017

Thank you for such a great recipe. We put it over macaroni shells for mac n cheese. We use it as a dip, we eat it on chili potato stew. It is great! we have also used it with tacos.

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