Something I’ve missed since becoming vegan is cheese. So when a teacher in high school made a cheese sauce that almost perfectly resembled nacho cheese, I was floored. And kept going back for more. 😉 I’ve been working on tweaking and perfecting a recipe since then, and am very happy to share this truly unbelievable vegan cheese sauce with you!
It’s creamy, smooth, melty, and savory. And the best part is that it’s FULL of veggies – which means that you don’t have to feel one bit guilty when eating [lots of] it.
My toddler literally eats this cheese sauce with a spoon whenever she can get away with it, and it’s also a favorite with my husband and I. It’s perfect with chips and salsa, on burritos, enchiladas, tacos, haystacks (basically a build-your-own taco salad) – and just about anything else you would normally eat nacho cheese with.
This is based off of a recipe from Lindsey at Vegan Yumminess (who also just happens to be my former teacher’s sister). If you haven’t checked out her blog, you SHOULD. She has so many delicious recipes, which played a large part in helping me realize that vegan food can truly be yummy. Plus, she’s also a mom and understands the importance of eating healthy even in the midst of crazy schedules.
Do yourself a favor and add this cheese to your menu this week! I think you’ll love it just as much as we do. 🙂
- 2 heaping cups cubed potatoes (about 3 medium potatoes)
- 1 cup sliced carrots (about 2 large carrots)
- ½ cup water
- 2 Tbsp lemon juice
- ½ cup nutritional yeast flakes
- 1½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ⅓ cup olive oil (reserve till end)
- Peel and chop potatoes and carrots, then place in a medium saucepan. Cover with water, and bring to a boil. Cook until tender. Drain.
- In a blender, combine all ingredients except olive oil. Begin to blend on high.
- While blending, slowly add olive oil and blend until completely smooth (your blender will determine how long this takes).
- Serve warm with chips, or your favorite Mexican dish!
- Keeps well in the fridge for up to a week. If chilled, reheat on the stove or in a microwave, stirring constantly until it thins out again.