nacho cheese

Delicious nut-free Vegan Cheese Sauce made with potatoes, carrots, and onion. It's smooth, creamy, low-fat, and healthy! Pour over veggies or use to make some incredible guilt-free nachos.

Vegan Cheese Sauce (Nut-Free)

potatoes,

carrots, diced

onion

nutritional yeast

lemon juice

garlic powder

onion powder

salt

warm water

Boil the potatoes, carrots, and onion until soft &#8211; usually 15-20 minutes. Once they&#8217;re finished drain them and add to your blender. 

Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy. If it&#8217;s too thick you can add a little more water while you&#8217;re blending. You shouldn&#8217;t have to heat up on the stove as the veggies will still be hot.

Store leftovers in airtight container up to a week.

Thanks, Linda! And, I LOVE the sweet potato idea. Have a great day!!!

It's a good recipe but I agree to much smoky from paprika. I decide to add fire roasted tomatoes with green chilies . Probably not greatest canned addition but helped me handle taste.

Hi Shane, i was making enchildas and wanted something to take the place of cheese. Wasn’t sure how this sauce would work when baked inside a tortilla. Fabulous! Will definately make this again.

15yr old son approved. That means a great deal!

I just love this recipe! My favorite vegan cheese sauce and I’ve tried so many. Thank you!!!

I loved this sauce. I poured it on my asparagus , cauliflower, and tonight on whole wheat pasta. It's just me eating it so tomorrow it be on baked tortilla chips and beans for nachos.

https://content.jwplatform.com/videos/ufeY9drf.mp4

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The EASIEST recipe for concession-style nacho cheese sauce made totally from scratch! All it takes is a small handful of ingredients you probably already have on hand.

Nacho Cheese Recipe

tbsp butter

tbsp all purpose flour

milk

processed American Cheese

tsp salt

tbsp jalapenos, chopped

Melt butter in a saucepan over medium heat. Stir in flour.

Pour in milk and stir until mixture thickens.

Add cheese and salt. Stir over heat until cheese has melted and ingredients have blended together.

If you like spice, add jalapenos, salsa or even some hot sauce to the cheese mixture. Serve immediately.

Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? Here's how to make nachos (with our favorite insanely easy recipe), including how to make it healthy, the best toppings, and what kind of cheese to use on them.

Nachos Supreme

olive oil

onion,

beef

garlic cloves,

tbsp. taco seasoning

kosher salt

refried beans

water

tortilla chips

c. shredded cheddar

c. Shredded Monterey jack

black beans,

jalapeños

tomato,

avocado, diced

c. thinly sliced green onions

c. fresh cilantro leaves (optional)

Sour cream,

sauce,

Wow! I followed your recipe and the Nachos that I made were the BEST I EVER HAD! Way better than any restaurant Nachos...Better than the best Nachos I've had anywhere...This recipe is a keeper! Thanks for sharing this recipe!

These are terrible directions. In step 3 you should said in the foil lined pan etc, I almost put chips in hot pan with meat.

I followed this recipe to the letter, I would never again mix refried beans with the ground beef. It made the tortilla chip soggy. It was awful. Next time I would layer the meat and cheese pop it in the oven then add toppings. Toast chips in oven and the use them to scoop up the beef cheese and toppings.

omg best nachos ever. nachos should never be made any other way. soooo tasty.

It turned out delicious! Had a 5hr card game for 5 men & still had leftovers- it definitely will feed more than described. However, I heated it at 400 degrees for about 6 minutes until the cheese melted. 425 degrees for 15 minutes is too high, too long.

Hilarious video... I like the music. Washing down those delicious nachos with a Budweiser... perfection!

https://streaming.hearstdigitalstudios.com/manual_upload/58b58d4bbbddbd1734ce48ee/mp4/Loaded_Nachos_Supreme_-_FRONT_V2_1488293232_4000_hd_v3.mp4

Nachos Supreme are What Dreams are Made Of!

This from-scratch Homemade Nacho Cheese Sauce is made with only five all-natural ingredients, and takes 10 minutes to make. Perfect for football snacking!

Nacho Cheese Sauce

tbsp all-purpose flour

cayenne pepper

oz block sharp cheddar cheese* (grated)

Melt&nbsp;the butter in a medium size skillet over medium heat.

Once the butter is melted add the flour.

Whisk until it combines into a smooth blond paste and starts to bubble around the edges.

Add the milk to the skillet and continue whisking.

Once the milk is incorporated, raise the heat to high and bring to a boil.

Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.

Add the cayenne pepper and salt and whisk to combine.

Turn off the heat, and remove the skillet from the stove**. Add the cheese and gently stir, allowing the cheese to melt.

When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.

This vegan nacho cheese sauce is addicting and life changing!&nbsp;

C white potatoes,

C carrots,

C vegetable oil

C nondairy milk

jalapeño

tbsp jalapeño pickle brine

tomato paste

tsp arrowroot flour

yeast

tsp sea salt

Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth.&nbsp;This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You'll need a Vitamix or Blendtec. I've made it in a Magic Bullet in a half batch and it also worked well.

Add the remaining&nbsp;ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.&nbsp;

Beer and cheddar go better together! Dive into this bread bowl filled to the brim with an incredible cheesy dip no one would ever guess is vegan.

vegan beer & cheddar bread bowl dip

C diced white potato

C diced carrot

C diced yellow onion

celery stalk, roughly chopped

vegetable oil

garlic cloves, roughly chopped

tsp black pepper

C lager or ale

C nutritional yeast

C unsweetened nondairy milk

tsp apple cider vinegar

tsp chili powder

sourdough bread

C vegan cheddar style shreds

tbsp finely chopped green onion

C coconut fakin' bacon

Preheat oven to 350°F.

Heat a pan over medium heat with vegetable oil. Ensure your potato, carrot, onion, and celery are all chopped to roughly the same size and not too large, as you want them to cook evenly in the pan. Add potato and carrot and sauté for 5 minutes. Then add onion and celery and continue to cook for 10 minutes, stirring occasionally. You want some color and caramelization to develop on the vegetables. Lower the heat slightly if the onion starts to burn.

Add garlic and 1/4 teaspoon of sea salt and ground black pepper. Cook for another 5 minutes. Add the beer and allow it to simmer for 5 minutes or until most of the liquid is absorbed.

Drain and rinse the cashews from the soaking water and add to a high-powered blender. Then add the sautéed vegetable and beer mixture along with 1 teaspoon of sea salt, and the chili powder, apple cider vinegar, lemon juice, jalapeños, nondairy milk and nutritional yeast. Blend on high until very smooth. You should not need to add any more liquid, but be sure to stop the blender and shake the contents once or twice to get it moving and blending consistently until smooth.

For the bread bowl, cut into the top of the loaf diagonally and around the circumference. Remove any excess bread with your hands to create a good bowl-like shape, but be careful not to tear through the crust of the loaf.&nbsp;

Tear all the excess bread with your hands into bite size pieces and arrange them on a large baking sheet with the hollowed out bread bowl. Toast this in the oven for approximately 10 to 12 minutes so it's crusty and warm, but not excessively hard.

The cheddar dip should still be warm from blending the cooked vegetables and beer, but if it's had too much time to cool down you should warm it up in a sauce pan before adding it to the bread bowl. It will also heat up a little bit while under the broiler, but not enough if it's too cold or you made it ahead of time and refrigerated it.

Pour the dip into the bowl and top with vegan cheddar style shreds, if desired.&nbsp;Place under the broiler for approximately 5 minutes until the cheese is melted and slightly golden around the edges of the bread bowl.&nbsp;

Top with chopped green onion or chives and the coconut fakin' bacon for even more indulgence!

Homemade Cheez Whiz for nachos, cheese fries or dipping can be made in 15 minutes without adding scary chemicals or preservatives. You're welcome.

Homemade Cheez Whiz

cornstarch

mustard powder

turmeric

sugar

cream cheese, sliced

(4 ounces; 113 grams) shredded Cheddar cheese

Whisk the cornstarch, salt, garlic powder, onion powder,...

Whisk the cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar together in a small bowl.

Add the milk and cream cheese to a...

Add the milk and cream cheese to a small (1 quart or smaller) saucepan. Bring to a simmer over medium-low heat, whisking frequently, until the cream cheese has dissolved into the milk.

Whisk the spice blend into the simmering liquid...

Whisk the spice blend into the simmering liquid and continue to cook for a minute more until it thickens.

Turn off the heat and gently stir in...

Turn off the heat and gently stir in the shredded cheese, folding it into the liquid until completely melted and incorporated.

Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/yetakcxzulei3kyz1iok.mp4

This vegan nacho cheese sauce is easy and tastes unbelievably like the real thing! Essentially a plant based queso, it's creamy and packed with favor.

Vegan Nacho Cheese (Easy Blender Queso!)

raw unsalted whole cashews

mild green chiles

yellow mustard

chili powder (make sure it’s not spicy!)

cumin

turmeric (for color, optional)

Soak or boil the cashews

Place the cashews in a bowl with water and allow them to soak for at least 1 hour (or longer, overnight if you think ahead.) OR Time saver trick! Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil 10 minutes (for high speed blender) or 15 minutes (for standard blender). 

Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

Thank You Thank You for making a vegan nacho cheese recipe that doesn’t contain the disgusting ingredient nutritional yeast!!!!

I'm making this nacho cheese right now to have on some baked potatoes. I followed the directions exactly, and the boiling of the cashews is an amazing trick that I'll use every time now—it makes smoother cashew cheese than soaking overnight!

I did add a couple of ingredients: two tbsp nutritional yeast and a generous splash of warm water. That really perfected it for me!

I loved the simplicity of the recipe.  Next time I will use 1/2 tablespoons of mustard because it overpowered.   After reading the comments, I used 2 tablespoons of nutritional yeast and 1/2 pickled jalapeño and carrots.

https://www.youtube.com/watch?v=HD1KDlMy_kU

Want to make a healthy vegan nacho cheese sauce at home? Basically vegan queso, this cashew cheese sauce recipe is ultra simple and delicious! 

RECIPE LINK: https://www.acouplecooks.com/how-to-make-vegan-nacho-cheese 

FULL RECIPE: 
1 cup raw unsalted whole cashews
1 7 ounce can mild green chiles
1 tablespoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder (make sure it's not spicy!)
1/2 teaspoon cumin
1/2 teaspoon turmeric (for color, optional)
1 teaspoon kosher salt
1/2 cup water

Place the cashews in a bowl with water and allow them to soak for at least 30 minutes. (You can soak even longer if time allows, or even overnight if desired. If you don't have a high speed blender, we recommend soaking at least 1 hour.)

Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

FOLLOW:
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How to Make Vegan Nacho Cheese

This easy no-roux nacho cheese sauce recipe is smooth, melty, and absolutely fool-proof. Great for nachos, vegetables, and more!

Easy Nacho Cheese

sharp cheddar (2.49)

evaporated milk (1.00)

tsp chili powder (0.02)

Tbsp pickled jalapeño brine (optional) (0.10)

salt (0.01)

Shred the cheddar cheese.

Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.

Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.

Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!

Nachos Compuestos

corn tortillas

Olive oil

Salt,

(15 oz.) cans pinto beans or 3 cups cooked bayo beans

tbsp lard (or bacon fat,

garlic,

jalapeños diced (optional)

cheddar cheese

Preheat oven to 375F. Slice tortillas into quarters. 

Spread tortillas onto the baking sheet in an even layer (no overlap!) and lightly brush or spray with olive oil. Sprinkle with salt. Bake for 10 minutes or until crispy.

Preheat a large skillet to medium-high. Add the lard (or bacon fat/oil). Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

Add the beans with their liquid to the pan. Start smashing the beans using a potato masher or the bottom of a mug, twisting as you press down.

Continue stirring and mashing until the beans resemble soft mashed potatoes. Taste and adjust the seasoning with salt as necessary.

Assemble chips into an even layer on a baking sheet (no piles!), topping each individual oversized chip with a smear of beans and generous sprinkle of cheese.

Top 11 nacho cheese recipes from across the web

The most viewed nacho cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cheese Sauce (Nut-Free)

Nacho Cheese Recipe

Nachos Supreme

Nacho Cheese Sauce

nacho cheese

vegan beer & cheddar bread bowl dip

nacho cheese

Homemade Cheez Whiz

Vegan Nacho Cheese (Easy Blender Qu...

Easy Nacho Cheese

Nachos Compuestos

Top 11 nacho cheese recipes from across the web

The most viewed nacho cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cheese Sauce (Nut-Free)

Nacho Cheese Recipe

Nachos Supreme

Nacho Cheese Sauce

nacho cheese

vegan beer & cheddar bread bowl dip

nacho cheese

Homemade Cheez Whiz

Vegan Nacho Cheese (Easy Blender Qu...

Easy Nacho Cheese

Nachos Compuestos

The most viewed nacho cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine