Creamy Nut-Free Vegan Nacho Cheese Sauce (Gluten-Free, Paleo, Allergy-Free)
No dairy needed in this Creamy Nut-Free Vegan Nacho Cheese Sauce! Low-fat, gluten-free, paleo, and allergy-free; everyone can enjoy some healthy dipping! A tummy-friendly recipe, made quick & easy in a blender. You'll be using this queso sauce for more than just chips!
- Cook Time: 6 mins
- Total Time: 6 mins
- Yield: 3 Cups 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
Scale
- 3 Cups Cubed Red Skinned Potatoes
- 1 Cup Unsweetened Non-Dairy Milk
- 1/4 Cup Pimentos
- 3 TB Nutritional Yeast
- 2 TB Green Chiles (optional)
- 2 TB Arrowroot Starch
- 1/2 Tsp Turmeric
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Mustard Powder
- 1/4 Tsp Paprika
Instructions
- Place the cubed potatoes and milk in the GoWISE blender and allow the contents to heat on the "soup" function for 5 minutes.
- Then press the "chop" function, while the contents are still heating, to pulse the mixture until the potatoes have mostly blended up into the milk.
- Turn the blender off and add the rest of the cheese sauce ingredients to the blender.
- Use the "pulse" function and allow the sauce to blend together for 20 seconds.
- Pour into a bowl to serve or allow to cool and store in an airtight container in the fridge for 3-4 days.
Notes
*Don't fret! You can always make this nacho cheese sauce "traditionally" by boiling the potatoes on the stove to soften and then adding all of the ingredients into a normal blender or food processor to blend together.