Dairy Free Vegan Nacho Cheese

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12


  • 2 cups Yukon Gold Potatoes - peeled and cubed into 1 inch pieces
  • 1 cup Carrots - peeled and sliced into 1/8 inch thick rounds
  • 6-8 tbsp Cooking Water from Boiling Pot
  • 5 tbsp Extra Virgin Olive Oil
  • 1.5 cups Nutritional Yeast
  • 1 tbsp Yellow Mustard
  • 1 tsp Garlic Powder taste and add more if preferred
  • 1 tsp Onion Powder taste and add more if preferred
  • 1/4 tsp Sea Salt taste and add more if preferred
  • dash White Pepper taste and add more if preferred

Optional Ingredients for Spicy Nacho Cheese

  • 1 tbsp Diced Jalapeno Peper - fresh or picked optional
  • 2 tsp Hot Sauce (Tabasco or Cholula) optional
  • 1 tsp Cayenne Pepper optional


  • Fill a medium sized pot with enough water to cover your veggies, then place on burner and bring to a boil
  • Prepare your veggies while you wait for the water to boil
  • Carefully add your potatoes and carrots to the boiling water and set a timer for 15 minutes
  • When timer goes off, check to make sure the veggies are fully cooked and soft, continue cooking if they aren't soft (you will end up with chunky cheese sauce if they are not soft all the way through)
  • Drain the potatoes and carrots once they are thoroughly cooked and soft then place them in your blender jar or food processor bowl
  • Add remaining ingredients and blend for a couple of minutes until you have a smooth creamy sauce. If it's too thick you can add a few more tablespoons of water, just add it little by little
  • Enjoy now, or cool and reserve in a glass mason jar for later. Note: you may have to adjust the consistency again or heat the sauce prior to use after being refrigerated. This cheese sauce can be served warm or chilled, and should last at least a week in the refrigerator