Vegan recipe: The best nacho cheese

This nacho cheese is ridiculously good! We use it as a dip for corn chips, on top of nachos, in burgers; the options are endless!

It’s super simple to make and with potatoes as the base it’s a great, healthy alternative to dairy cheese. We whip this up almost every week, it’s that good!

Vegan recipe: Nacho cheese

Print Recipe

Servings	Prep Time
1 cup	10 minutes

Cook Time

10 minutes

Servings Prep Time 1 cup 10 minutes

Cook Time 10 minutes

Vegan recipe: Nacho cheese Print Recipe Servings Prep Time 1 cup 10 minutes Cook Time 10 minutes Servings Prep Time 1 cup 10 minutes Cook Time 10 minutes

Ingredients

• 1 cup peeled potato cut into small cubes
• 1/2 cup non-dairy milk
• 2 tbsp vegetable oil*
• 1 tsp tomato paste
• 1/2 tsp ground turmeric
• 1/2 tsp ground paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp nutritional yeast
• 1/2 tsp corn starch
• 1 small, pickled red chili pepper (optional)
• 1 tbsp chili pickling liquid or 1/2 tbsp apple cider vinegar**

Servings: cup

Instructions

1. Add the peeled, cubed potatoes to a small pot and over with water. Bring to the boil and boil for approx. 8 minutes. The potatoes should be tender or they won't blend smoothly.
2. Drain the potatoes and add them to a blender with all the remaining ingredients except for the pickled chili pepper. Blend until smooth. Dice up the chili pepper, add to the blender and blend for a further few seconds. If you are using a food processor rather than a blender, puree the potato in the food processor first and then add all of the dry ingredients, oil and tomato paste and blend. Slowly add the milk (you may need less than 1/2 a cup) to the food processor until you get the desired consistency and then add the chili pepper and pulse for a few seconds.
3. Serve immediately (the sauce should still be warm) or store in the fridge in an air tight container and warm gently in a pot when you are ready to use it.

   

Recipe Notes

*Don't use an oil with a strong taste such as olive or coconut oil for this, stick with oils that don't have much flavour e.g. sunflower oil, canola oil etc.

**If you don't want any spice you can omit the chili pepper and substitute 1/2 tbsp apple cider vinegar for the pickling liquid.

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