Nacho Cheese
User Reviews
4.8
Nacho Cheese
Description
This Nacho Cheese sauce uses peeled and diced russet potatoes and sliced carrots boiled until tender, then blended with lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa. The simmered vegetables provide a creamy base once pureed, while nutritional yeast adds a cheesy, nutty flavor without dairy.
The lemon juice brightens the flavor and balances the richness. Spices like onion and garlic powders enhance the savory profile, and salsa adds a touch of tang and mild heat. The result is a smooth, thick sauce that can be used as a dip, spreading, or topping alternative to conventional cheese sauces.
This sauce suits dairy-free and vegan diets, providing a versatile, homemade cheese sauce replacement.
Notes suggest substituting debittered brewer’s yeast if nutritional yeast is unavailable and experimenting with different potatoes or incorporating some cauliflower for texture variation. Lemon juice can be replaced by lime or apple cider vinegar, and a drop of mustard or pickle juice can increase tang.
Ingredients
- 2 cups russet potato peeled, diced
- 1 cup carrot sliced
- ½ cup of water
- 1 tablespoon lemon juice
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup salsa
Instructions
- Fill a large pot with water and add the peeled potatoes and carrots. Over medium-high heat, bring the water to a boil and keep cooking for 10 minutes or until the veggies are soft. Remove from the heat and drain the water.
- In a blender, blend the boiled potatoes, carrots, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and salsa until completely smooth.
Notes
- Debittered brewer’s yeast can substitute nutritional yeast, though reduce the amount slightly for best flavor.
- Russet potatoes are preferred, but Yukon Gold or other potatoes work well.
- Partially substituting potatoes with cauliflower can alter texture, but avoid replacing all to maintain thickness.
- Lemon juice can be replaced with lime juice or apple cider vinegar for acidity.
- Adding a drop of mustard or pickle juice increases tanginess to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1medium bowl
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 85g | 28% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 1702mg | 71% |
| Potassium | 2344mg | 50% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 21702IU | 434% |
| Vitamin C | 34mg | 38% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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