Nacho Cheeze

#dairyfree #vegan

Who doesn't love nacho cheese, especially when it's vegan! Once you make this you'll never complain about vegan cheese again. ;)

This is an adaptation of the vegan nacho cheese sauce from Hot for Food.


  • 1 cup of potatoes, peeled and cubed into 1 inch pieces

  • 1/2 cup of carrots, peeled and cubed into 1 inch pieces

  • 1/4 cup of olive oil or vegetable oil

  • 1/4 cup of Hippie Mylk Unsweetened Oat & Hemp Mylk Blend

  • 3 tsp of lemon juice

  • 3 pickled jalapeño slices

  • 3 tbsp of jalapeño pickle brine

  • 1 tbsp of tomato paste

  • 1 1/2 tsp arrowroot flour

  • 1 1/2 tsp garlic powder

  • 1 tsp onion powder

  • 2 tbsp nutritional yeast

  • 3/4 tsp sea salt


  1. Boil the potatoes and carrots in pot of water until soft (approximately 10 mins).

  2. Drain them from the boiling water and add to a blender immediately. If you are not using a high powered blender, like a Magic Bullet, split the batch in half.

  3. Add all remaining ingredients to the blender and combine until smooth.

Whip this up and top it with black beans, micro-greens and fresh veggies for a 4 layer dip, like in the photo above.

This recipe freezes well. I often make a triple batch and freeze it in small portions so that I have it on hand at all times to make quick meals like quesadillas or nachos.

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