JessicaMy kids love nachos, they frequently ask for nachos for dinner. They don’t always get it but they still ask. I find it’s a great way to get them to try different flavours, because everything spread onto the tortilla chips. This cheese sauce is definitely one of their favourite toppings. Tortilla chips and cheese sauce is also a favourite snack in our house. Add in some salsa and my cashew sour cream, yum!
This cheese sauce is nut free, I use a russet potato and a carrot so bonus, you are getting some veggies in! The sauce does thicken a little once cooled and it can then easily be spread on crackers or even celery sticks the same way I used to eat Cheez Whiz a long, long, time ago. To heat it back up to use for nachos simply put it into a microwave proof bowl and heat it up for 10 seconds at a time.
I like to chop up my potato and carrot into 1 cm cubes or smaller because the smaller they are the faster they will cook. While they are cooking I measure out all of my other ingredients and add them to the blender.
Once the potato and carrot are cooked, drain and add them straight to the blender. Be careful while blending because it is hot! It can be poured right into a jar and serve immediately or let it cool down and then store it in the refrigerator for 3 to 5 days.
If I am making nachos I like to make this ahead of time and then pour it over the nachos and place in the oven at 400°F for 10 minutes. Enjoy!
Cheese Sauce
Nut free, dairy free cheese sauce that is perfect for nachos
8
servings5
minutes11
minutes29
kcal16
minutesKeep the screen of your device on
Ingredients
1 cup russet potato, peeled and cubed
1/2 cup carrot, peeled and cubed
1/3 cup nutritional yeast
1/3 cup water
1 tbsp lemon juice
1 tbsp pickled jalapeño juice + 1 jalapeño slice
2 tsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/8 tsp ground turmeric
Directions
- Peel and cut the potato and carrot into small cubes. Add them to a small pot and cover them with cold water. Cover the pot and bring the water to boil over high heat, once boiling turn the heat down to medium low and cook for 7 to 10 minutes or until the pieces can easily be pierced with a knife.
- While the potatoes and carrots are cooking add the remaining ingredients to a high speed blender.
- When the potatoes and carrots are cooked, drain them add add directly to the blender.
- Blend everything, starting low and slowly going to a higher speed. Blend for 30 seconds to 1 minute or until everything is smooth, scraping the slides if need be.
- Pour the cheese sauce into a jar and use immediately or let cool and then cover and store in the refrigerator for 3 to 5 days.
Notes
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 8
- Calories: 29kcal
- Carbohydrates: 5.1g
- Protein: 2.4g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 171.4mg
- Potassium: 74.8mg
- Fiber: 1.1g
- Sugar: 0.6g
