Skinny Nacho Cheese Sauce

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


If you like it ‘cheesy,’ you will love this skinny nacho cheese sauce. Made of only vegetables, it is fat-free and oil-free.



  • 3 small Idaho potatoes, washed, scrubbed, skin left on
  • 3 large carrots
  • 1/2 cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon paprika
  • 1 cup vegetable broth
  • 1 Tablespoon Tamari, liquid aminos or soy sauce
  • 1 Jalapeno; seeded and cut
  • 1 Tablespoon hot sauce (I used Chalupa)
  • 1/2 cup water


  • Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
  • Clean and cut three large carrots and chop them the same size as potatoes
  • Place in a pot and cover with water
  • Add a few sprinkles of salt to the water
  • Boil for 20 minutes
  • While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
  • Drain potatoes and carrots
  • Put potatoes and carrots into a blender; blend until smooth
  • Mixture will be thick; add water
  • Transfer ‘cheese’ mixture into a medium-sized sauce pan

I use the sauce on top of grilled fajita burritos, or you can serve with chips, or on top of a potato, broccoli, or anything else you like spicy and cheesy.



  • Add a can of Rotel tomatoes (do not blend) for a nacho cheese dip
  • Remove Jalapeño and hot sauce and add a Tablespoon of liquid smoke for a smokey cheese sauce
  • Like it a little hotter? Add an adobe chili pepper

Keywords: nacho cheese, spicy nacho cheese, vegan cheese, skinny cheese sauce, skinny cheese dip