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Servings:

Cheeseless Nacho Cheese Sauce

This Cheeseless Nacho Cheese will give you all the flavor for none of the guilt. Vegan, low fat, full of protein, and perfect for dipping or pouring anywhere you'd want to use regular nacho cheese.

Total Time

30min

4.8

9 Ratings

Author: Lauren Holdcroft at SideChef

Servings:

Ingredients

•

Medium Carrot

•

1/4

Yellow Onion

•

1 cup

Soft Tofu

•

2 Tbsp

Nutritional Yeast

•

Lemon , juiced

•

as needed

Dijon Mustard

or Hot English or Yellow

•

1 tsp

Distilled White Vinegar

•

1 tsp

Garlic Powder

•

1 tsp

Paprika

•

as needed

Chili Powder

•

as needed

Ground Cumin

•

as needed

Salt

•

5 slices

Pickled Jalapeño Peppers

(optional)

Cooking Instructions

Roughly chop the Carrot (1) . Finely dice the Yellow Onion (1/4) (you want 1/4 cup of onion).

Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium heat for 15-20 minutes, or until carrot pieces are soft and easily piercable with a fork.

Add the boiled carrot, Soft Tofu (1 cup) , onion, and Nutritional Yeast (2 Tbsp) to a blender.

Next add the juice from Lemon (1) , Distilled White Vinegar (1 tsp) , Garlic Powder (1 tsp) , Paprika (1 tsp) , Chili Powder (as needed) , Ground Cumin (as needed) , Dijon Mustard (as needed) , and Salt (as needed) . If desired, throw in some Pickled Jalapeño Peppers (5 slices) as well. Blend all ingredients until combined.

Use as a dip for chips, the star of a loaded vegan nacho plate, slathered all over some plant-based enchiladas, or however you would use nacho cheese!

Author's Notes

Store in a clean, airtight container for up to a week.

Nutrition Per Serving

CALORIES

FAT

1.0 g

PROTEIN

2.7 g

CARBS

3.5 g