Oil-Free Nacho Cheese
Make vegan oil-free nacho cheese with potatoes, carrots and nutritional yeast! Perfect for nachos, burritos, fries, and more.
Servings: 6 (Recipe yields 3 cups)
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.
Nutrition is an estimate and does not include optional ingredients.
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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