Want to how to make vegan cheese sauce? It’s easy, peasy using a few simple ingredients! This spicy vegan cheese sauce is perfect for dipping up with chips or adding to your favorite Mexican recipes. It’s super versatile and can be easily changed to go with a variety of dishes.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 66kcal
Ingredients
12ouncesrusset potatoespeeled and cut into 1-inch cubes
1small carrotpeeled and cut into ½-inch pieces (about ⅓ cup)
Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain in colander and reserve the cooking water.
While the potatoes and carrots are cooking, heat 1 tablespoon oil in a saucepan over medium-high heat until shimmering. Add onion and jalapeno and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds; remove from heat and set aside.
Combine cooked potatoes and carrots, ½ cup cooking water, nutritional yeast, vinegar, and salt in blender.
Pulse until chopped and mixed together, stopping the blender and scraping down sides of blender jar as needed. It may take a few times for the mixture to come together. Add 1 tablespoon water at a time needed to thin out cheese sauce.
Process mixture on high speed until very smooth, about 2 minutes.
Stir the pureed potato mixture into the veggie mixture in the saucepan and heat slowly to a boil over medium heat. Transfer to bowl and serve immediately.
To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm on the stovetop, whisking occasionally, and thinning with water as needed. Serve with corn chips or crudités.
Notes
djust the consistency. Make your vegan cheese sauce exactly how you like it by adding more or less cooking water.
Don’t rush the blending. Give the sauce time to blend so that it comes out perfectly creamy and smooth.
Watch the onions and garlic closely. These ingredients add a nice flavor base to the queso but if they burn, their flavors become quite bitter.
Cook the potatoes and carrots until soft. For this recipe, you don’t want crisp-tender veggies. They should be soft but not falling apart so they will blend up smoothly in the blender.