Vegan Nacho Cheese

5 from 6 votes

The easiest vegan nacho cheese you'll ever make! No need to boil carrots and potatoes! Silky smooth and so cheesy in minutes!

Cook Time5

Total Time5

Course: Sides

Cuisine: American, Mexican

Keyword: vegan nacho cheese

Servings:

Calories: 135kcal

Grate the carrots and place in the cup of a high-speed blender or food processor. Add the soy milk and blend or process for 1 minute or until the milk looks slightly golden in colour and the carrot is very finely blended.
2 carrots, 480 ml soy milk
Place a nut milk bag over a medium bowl and pour the milk through. Squeeze out all the milk into the bowl and discard the carrot pulp. Rinse out the blender and return the golden milk to it. Add the remaining ingredients and blend until smooth.
3 tablespoon tapioca starch, 2 tablespoon cornstarch, 3 tablespoon pickled jalapeño brine, 1 teaspoon lime juice, 1 tablespoon chipotle paste, ½ tablespoon tomato puree, 4 tablespoon nutritional yeast, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon fine sea salt, 40 g vegan butter
Transfer the blended mixture to a medium saucepan and place over medium/low heat. Stirring constantly with a silicone spatula, heat the mixture until it thickens enough to coat the back of a spoon. This will take around 5 minutes. The mixture should still be runny but should fall in ribbons.
Serve the vegan nacho cheese while still hot. To reheat, stir in a few tablespoons of water and place over a low heat. Stir constantly until hot and smooth again.