Go Back
a bright yellow jar of vegan nacho cheese sitting on a white countertop

Vegan Nacho Cheese With Hidden Veggies

Print Recipe
A healthy version of everyone's favorite nacho topping that packs tons of flavor!
Course Appetizer, Essentials
Cuisine American, Mexican
Keyword dairy free cheese, easy vegan cheese, homemade vegan cheese, lactose free cheese, nut free vegan cheese, vegan cheese alternative, vegan cheese sauce, vegan nacho cheese, vegan queso
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 98.1
Author carleigh

Equipment

Ingredients

  • ½ cup cashews or sunflower seeds soaked
  • 1 sweet potato medium, cubed
  • 1 carrot medium, chopped
  • 1 red onion quartered or chopped
  • 1 clove garlic
  • 1 tsp mustard omit if allergic
  • ½ cup nutritional yeast
  • 1 lemon juiced
  • 2 tbsp pickled banana peppers
  • 1 ½ tsp salt
  • ½ tsp paprika
  • ½ cup water

Instructions

  • On a sheet pan, add the sweet potato, carrot, garlic and red onion. Bake at 400F for 30 minutes, until soft.
  • In the meantime, boil the sunflower seeds for 10 minutes.
  • Once the vegetables are cooked and the sunflower seeds are soft, when safe to handle, transfer to a high speed blender with all remaining ingredients and combine until smooth. Add more water as needed to thin. Enjoy with nachos, or as a delicious pasta sauce. 

Nutrition

Calories: 98.1kcal | Carbohydrates: 12.1g | Protein: 4g | Fat: 4.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.6g | Sodium: 466.6mg | Potassium: 280mg | Fiber: 3.2g | Sugar: 2.8g | Vitamin A: 5311.8IU | Vitamin C: 13mg | Calcium: 26.5mg | Iron: 0.9mg