Go Back

Easy Gooey Tangy Vegan Nacho Cheese

A deliciously creamy and tangy vegan nacho cheese sauce made with simple ingredients, perfect for dipping or drizzling over your favorite dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine Vegan
Servings 4 servings
Calories 180 kcal

Ingredients
  

Vegetables

  • 6 oz diced Yukon Gold potatoes peeled
  • 1 medium medium-sized carrot
  • 4 tbsp tahini
  • ¼ cup cashews, raw and soaked 35g
  • ½ cup cooking water from potatoes and carrots starchy for creaminess
  • 4 tbsp nutritional yeast
  • 1 tbsp tapioca starch
  • 1 tsp psyllium husk powder optional
  • 1 tsp sea salt
  • 1 tbsp miso paste (white)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • a pinch chipotle powder
  • ⅛ tsp mustard powder
  • ¾ tsp smoked paprika
  • 1/2 lemon half lemon (juiced)
  • some green chiles green chiles to taste

Herbs

Instructions
 

  • Boil potatoes and carrots until soft, then blend with remaining ingredients until smooth.
  • Adjust seasoning and cook in a pot until sauce is stretchy and creamy.

Notes

For extra stretchiness, cook the sauce a bit longer until it becomes gooey.
Keyword Nacho Cheese