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The Best Vegan Nacho Cheese Sauce (Dairy Free Queso)

A glossy, pourable dairy-free queso built from potato, carrot, and a few pantry staples, ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Sauce/Condiment
Cuisine: Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

Queso
  • 1 medium russet or Yukon gold potato peeled and diced
  • 1 medium carrot peeled and diced
  • 1/4 cup raw cashews
  • 1/2 cup water plus more as needed
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt plus more to taste
  • 1/4 to 1/2 tsp cayenne or diced jalapeño to taste
Optional
  • 2 tbsp salsa or diced tomatoes
  • Splash of pickled jalapeño brine

Method
 

  1. Simmer diced potato and carrot until fork-tender, about 12 to 15 minutes. Drain.
  2. Soak cashews in boiling water for 10 minutes, then drain.
  3. Blend potato, carrot, cashews, water, nutritional yeast, lemon juice, and seasonings until completely smooth.
  4. Adjust thickness with additional water as needed.
  5. Warm gently in a saucepan over low heat, stirring often.
  6. Serve immediately, stirring in optional salsa or jalapeño brine if using.

Notes

  • Softening the cashews first prevents a grainy texture, especially in a standard blender.
  • Blend longer than feels necessary for a silky-smooth result.
  • Reheat gently over low heat to prevent separating.