Vegan Nacho Cheese (No Nuts!)

this vegan nacho cheese sauce is something you need to make. completely nut free, made with potatoes and red lentils for some protein. only a few simple ingredients, I promise you will love it.

When I first went vegan one of the first vegan cheese sauces I ever tried was from Hot for Food. Lauren’s recipe totally blew me away, it was in that moment that I thought maybe I could be vegan. I loved cheese so much so I was scared to give it up. But now it is almost 8 years later and I am still loving vegan cheese.

Why Potatoes?

As you may know potatoes are a very starchy vegetable, you can feel and see it after you cut or peel one. Luckily for us that starch is what helps to make the vegan nacho cheese thick, gooey, and cheese-like in texture. You can do this with any potato but my preference is a Yukon Gold. They are a bit softer, their color is slightly more yellow, and I just prefer them.

Why Red Lentils?

A few years ago I wanted to develop a vegan cheese recipe that actually had some protein. So, I thought about how much I love red lentils. They are thick, the color is great for a “cheese” so I figured I would try it! I made a Vegan Cheddar Cheese and a Vegan Mac and Cheese with it. Both of which are so delicious. So, I figured why not use it to make a vegan nacho cheese sauce with! It is important to use red lentils only. Do not use brown/green or black lentils for this.

More Cheesy Recipes

Where Can I Use This Nacho Cheese?

This homemade vegan nacho cheese can be used in so many fun ways! You don’t need to be limited to just nachos!

• Okay, well nachos duh.
• Dip or queso
• Quesadillas
• Enchiladas
• Vegan Crunchwraps
• Vegan Mac & Cheese
• Taquitos
• Quesarito
• On Burgers

Vegan Nacho Cheese FAQ

• How long will this last in the fridge? Up to 4 days. You can reheat it or microwave it.
• How long will this last in the freezer? Up to 3 months.
• Can I add other spices to this? Sure. If you want it to be a bit spicier add in some cayenne or red pepper flakes. Otherwise, add whatever you like.
• Can I use different lentils? No, the red lentils are important for the recipe. They should be very easy to find.

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Vegan Nacho Cheese

This vegan nacho cheese sauce is made with potatoes and lentils! Fully nut, soy, and gluten free. Great for anyone to enjoy in a multitude of ways.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Cheese

Servings 6 servings

Ingredients

  

1x2x3x

• ½ cup (90g) red lentils
• 1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
• 1 tablespoons (5g) nutritional yeast
• ¼ teaspoon paprika
• ½ teaspoon salt
• ⅛ teaspoon turmeric
• ¼ teaspoon garlic powder
• 1 tablespoon buffalo sauce or to taste

Instructions

 

• In a medium pot add the lentils and chopped potatoes. Cover with water about 2 to 3 cups depending on the size of your pot. Bring to a boil over medium high heat and continue to let it boil for 20 to 30 minutes or until the potatoes are fork tender. Most of the water should be absorbed by the potatoes and lentils.
• Transfer the potatoes and lentils into a high speed blender. Do not drain out any liquid. Add the remaining ingredients (seasonings and hot sauce).
• Blend until creamy and smooth. Taste and add more seasonings to your preference.
• Pour into a serving bowl and serve with chips and veggies or use how you want.

Video

Notes

• The potato does not need to be peeled. However, if you want to peel it you can.
• If you need to leave out the nutritional yeast you can but I recommend you don’t as it adds a cheesy flavor, umami, and B vitamins.

Keyword easy vegan cheese making, vegan cheese, vegan nacho cheese

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