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Vegan Cheese Sauce (Nut-Free)


  • Author: Shane Martin
  • Prep Time: 5 mins.
  • Cook Time: 20 mins.
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
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Ingredients

  • 2 cups potatoes, peeled and roughly chopped
  • 1 cup peeled carrots, diced
  • 1/4 of small-sized onion roughly chopped
  • Juice of one lemon
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. turmeric (optional but I love the extra rich color)
  • 1/2 tsp. salt
  • 3/4 cup of warm water

Instructions

  1. Boil the potatoes, carrots, and onion until soft – usually 15-20 minutes. Once they’re finished drain them and add to your blender. 
  2. Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy. If it’s too thick you can add a little more water while you’re blending. You shouldn’t have to heat up on the stove as the veggies will still be hot.
  3. Pour into a bowl and enjoy. 
  4. Store leftovers in airtight container up to a week.

Optional

Stir in one can of diced tomatoes and green chiles for a tex-mex kick.

 


Equipment

  • Category: Dips & Spreads
  • Method: Blend
  • Cuisine: Vegan

Keywords: cheese dip, vegan, fat-free, healthy, vegan cheese dip, nacho cheese

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