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small bowl of vegan nacho cheese surrounded by tortilla chips with a hand holding a dipped chip
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4.89 from 9 votes

Oil-Free Nacho Cheese

Make vegan oil-free nacho cheese with potatoes, carrots and nutritional yeast! Perfect for nachos, burritos, fries, and more.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Sauce, Snack
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: nacho cheese, oil-free nacho cheese, oil-free vegan nacho cheese, vegan nacho cheese, vegan oil-free nacho cheese
Servings: 6 (Recipe yields 3 cups)
Calories: 142kcal

Equipment

  • potato peeler
  • medium-sized pot
  • knife
  • cutting board
  • strainer
  • measuring cup and spoons
  • blender or food processor
  • medium-sized bowl
  • whisk

Ingredients

Instructions

  • Wash and peel the potatoes and carrots. Cut them into 3-4 inch pieces, and add them to a medium-sized pot with water. Bring to a boil and simmer for about 20 minutes or until the potatoes and carrots are fully cooked.
  • Strain the potatoes and carrots and add them to a blender along with the oat milk, lemon juice, miso, nutritional yeast, and garlic and onion powder. Blend until smooth and creamy.
  • Add the cheese sauce to a bowl and whisk in sea salt and crushed red pepper flakes to taste.

Notes

Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!

Nutrition

Serving: 143g | Calories: 142kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 275mg | Potassium: 766mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5143IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 1mg