This nut-free vegan Nacho Cheese is easy to make and good for you! Add it to tacos, burritos, nachos, mac and cheese, and more. The possibilities are endless! Plus, it's ready in just 20 minutes!
Fill a large pot with water and add the peeled potatoes and carrots. Over medium-high heat, bring the water to a boil and keep cooking for 10 minutes or until the veggies are soft. Remove from the heat and drain the water.
In a blender, blend the boiled potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa until completely smooth.
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Notes
If you can’t find nutritional yeast: Try using debittered brewer’s yeast. It’s not exactly the same (in fact, I recommend reducing the amount used slightly), but will do in a pinch.
Experiment with potatoes: While I usually use russet potatoes, most potatoes I’ve tried (like Yukon Gold’s) have worked well. You can even swap out some of the potato for cauliflower (but not all if you want the thick cheesy texture!) if you’re running low.
The lemon juice: You can substitute the lemon for lime or even a little apple cider vinegar. For a little more tang, you could even add in a drop of mustard or pickle juice (trust me).