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. 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 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.
Reviews
Sharon Rinehart on 2025-08-11 (5 stars): This vegan nacho cheese sauce is creamy, tangy, and totally guilt-free—made from potatoes, carrots, and not a single nut in sight. The magic lies in pickled jalapeños and their brine, giving it that nostalgic, nacho-stand flavor you just can’t fake. No bland, weird-tasting cheese imposters here—just a rich, scoopable, melt-in-your-mouth dip that’s perfect for nachos, tacos, or pouring over fries during your next binge-watch session. Speaking of which, if you need something to watch while you snack, check out the KissKH—a free streaming app packed with shows and movies to keep the party going.
Aquarius on 2025-07-22 (5 stars): Don’t worry, this vegan nacho cheese sauce is totally harmless—made from wholesome potatoes and carrots, and 100% nut-free! Creamy, flavorful, and guilt-free, it’s the original recipe that took the vegan internet by storm (yep, this is the one everyone copied). Whether you're dipping chips during movie night or pouring it over your favorite plant-based dish, this sauce hits every cheesy note—without the cheese. While you're enjoying your snack, make it a full-on cozy night in: visit our site and download MovieBox, the top free streaming app, and start watching your favorite films instantly!
Keith Poole on 2025-07-12 (5 stars): This vegan nacho cheese is a game-changer you never knew you needed, so you really must try it! Yes, it is cheesy, creamy, and completely irresistible. Ideal for movie evenings, particularly when you're using Spotify, the best free app for continuous entertainment, to stream your favorite series. You'll become obsessed with the app and the cheese after you dip in, I promise!
Prabik on 2025-06-16 (5 stars): This recipe totally exceeded my expectations — the creamy texture and cheesy flavor are unreal, especially considering it’s all plant-based and nut-free! The pickled jalapeño brine is genius and gives it that authentic nacho cheese tang. I actually packed a small jar of it for a recent trip along the Annapurna Circuit Trek — it held up surprisingly well and made a fun, comforting dip during rest days. Seriously, this is a game-changer for vegan comfort food. Thank you so much for sharing such a creative, high-quality recipe!
Kendra on 2025-05-06 (5 stars): You have to try this—vegan nacho cheese is seriously the game-changer you didn’t know you needed! It's creamy, cheesy (yes, really!), and totally addictive. Perfect for movie nights, especially when you're streaming your favorite shows on Tele Latino, the top free app for non-stop entertainment. Trust me, once you dip in, both the cheese and the app will be your new obsessions!
Boreas on 2025-04-05 (5 stars): I love this recipe. Sometimes I make this without the jalapenos and use it for macaroni and cheese.
michelle on 2024-12-04 (5 stars): I have made this recipe probably a hundred times. It’s one of my favourite vegan recipes ever!! Today though, I didn’t have any carrots — I replaced the potato and carrot with 1.5 cups butternut squash. It turned out great! Really can’t tell the difference. I’ll keep doing it the normal way though :)
I like to add this sauce to spaghetti or ramen noodles and add some peas or edamame.
Charlotte Tunstall on 2024-11-06 (5 stars): I've probably made about 150 servings of this recipe and for some reason never left a review. I even have it saved as a bookmark on my phone front screen!
Genuinely incredible, and everyone that tries it says the same. My daughter scores it as her joint favourite recipe, and even gave some to her school friends yesterday when she took it for lunch. She prefers it cold for school lunch which I can't get behind, but apparently all of her friends loved it and she asked for a double portion this morning!
I made 10x the recipe on Sunday night and it'll all be gone from the fridge and freezer soon enough, it's so good over pasta!
Rebecca on 2024-09-16 (5 stars): I've gotta say, I would put this up against movie or stadium nacho cheese. Does it pass for real cheese? No. But does it have great texture and a great flavor? Yes! The jalapeno juice is pretty genius as far as making it taste like stadium nachos (in the best possible way).
gabriella on 2024-04-24 (5 stars): Just made a double batch of this last night to put our it over macaroni pasta for one meal, and over stir fried broccoli, cauliflower and roast squash for another meal. It tasted delicious with both meal versions versions!
Have a small amount left which I'll use as dipping sauce with tortilla chips to go with the BBQ pulled mushroom and artichoke recipe I plan to make from this blog in a couple of days (I'll be filling them into mini tortilla wraps along with coleslaw for bite size taco 'sliders').
Substitutions I used were cauliflower (cooked in water with a pinch of veg bullion) instead of white potatoes and butternut squash (roasted in oven) instead of carrots. Also subbed plant milk for same quantity leftover cooking water from the cauliflower and only used 3 slices of pickled jalapenos as the jar I had was quite a hot kind so the heat and flavour was plenty even with just 3 slices in the double batch. For neutral oil I used sunflower and everything tasted excellent! Next time I'll try adding a teaspoon smoked paprika into the mix as well for a little more complex flavour profile.
Thank you so much for this recipe Lauren, I can't wait to make the pulled BBQ mushrooms and artichoke next!
