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Nacho Cheeze Sauce


Extremely Creamy & Delicious

And somewhat tastes like egg yolk!


2 cups mashed potatoes (2-2.5 medium potatoes)
2 big carrots
½ Cup Nutritional yeast
¼ Cup raw cashews
1/4 Cup extra Virgin Olive Oil
1/3 Cup water
1 Tbsp Lemon Juice (or more depending on taste)
1 tsp honey or maple syrup
2.5 tsp salt (I like it more prominent but less if you prefer less salty)
2 Tbsp Tapioca flour (optional)


Peel and boil potatoes and carrots, and cut into rough pieces.
Put all above ingredients including cooked potatoes and carrots into a blender and blend until very smooth.
Transfer to a pot on medium heat and cook and stir constantly until a little more gooey and thick about 5-7 minutes.
Transfer to a container and keep in fridge.

Note: Will keep nicely for 5 days in the fridge and will continue to stay in a gooey state.

Can be frozen and reheated, but be patient and keep stirring on medium heat, it will turn back to it’s original deliciously gooey state.

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