Vegan Nacho Cheese Sauce
This vegan nacho cheese sauce without nuts is loaded with plant-based veggies, and is oil free, dairy free, so good, and so good FOR you! Made with super flavorful roasted vegetables and spices, this cheese sauce is a fantastic recipe to dip chips into, load onto a burrito, or drizzle over fries.
Servings: 12 servings
Calories: 45kcal
Cost: $1
Equipment
Ingredients
- 2 carrots roughly chopped
- 1 potatoes diced
- 1 sweet onion sliced
- 1 tablespoon lemon juice
- 1/2 teaspoon Sea Salt
- 2 cups unsweetened soy or oat milk
- 1/3 cup nutritional yeast
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon Crushed Red Pepper Flakes optional
Instructions
- Preheat oven to 400 degrees Fahrenheit. Cover a sheet pan with parchment paper, and add the carrots, potato, onion, lemon juice, and salt. Toss and roast for 30 minutes, flipping halfway.
- When vegetables are finished roasting, add to a blender with the reminder of the ingredients.
- Blend on high for 2 minutes until sauce is thick and creamy. If sauce is too thick, add an additional 1/4 cup of plant milk at a time until the sauce reaches desired consistency.
Nutrition
Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1878IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg