The nacho cheese


  • 1 cup peeled, cubed white potato (about 1 small potato)
  • 1/2 cup peeled, diced carrot (about 1 carrot)
  • 1/4 cup vegetable oil
  • 1/4 cup nondairy milk or water (I used Silk plain, unsweetened soy milk)
  • 1 Tbsp. nutritional yeast
  • 1 1/2 teaspoons arrowroot flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons freshly squeezed lemon juice
  • 6 pickled jalapeño slices or to taste, plus 3 tablespoons brine (we used 6 pickled jalapeño slices and 2 tablespoons brine)
  • 1 tablespoon tomato paste (I used Hunt’s)


  1. Bring a pot of water to a boil and cook the potato and carrot until fork-tender, 6 to 8 minutes. Drain the vegetables and immediately place in a high-powered blender. If you cook the potatoes too long, they will become starchy and your sauce will not be smooth.
  2. Add the remaining ingredients to the blender and combined on high until smooth. Your sauce may be hot enough to serve immediately from the blender. If not, heat it in a saucepan for a few minutes until just bubbling and warm or reheat in a microwave.
  3. When you reheat the sauce, a small amount of nondairy milk or water may be required to get a smooth consistency again.

Makes about 1 1/2 cups

I originally made this because I had a hankering for pretzels with cheese. Even though this is “nacho” cheese I decided to try it with a pretzel. For some reason the flavor didn’t mesh with the pretzel but it tasted fantastic with chips though !

This recipe came from Vegan Comfort Classics by Lauren Toyota.

I wasn’t paid in any form to promote Silk, Hunt’s, or Vegan Comfort Classics by Lauren Toyota.

Take care y’all !

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