Vegan recipe: Nacho cheese
Servings Prep Time
1cup 10minutes
Cook Time
10 minutes
Servings Prep Time
1cup 10minutes
Cook Time
10 minutes
  • 1cup peeled potato cut into small cubes
  • 1/2cup non-dairy milk
  • 2tbsp vegetable oil*
  • 1tsp tomato paste
  • 1/2tsp ground turmeric
  • 1/2tsp ground paprika
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tbsp nutritional yeast
  • 1/2 tsp corn starch
  • 1 small, pickled red chili pepper (optional)
  • 1tbsp chili pickling liquid or 1/2 tbsp apple cider vinegar**
  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.