The Best Spicy Vegan Cheese Sauce
A delicious and super addicting spicy vegan cheese sauce that’s perfect for mac and cheese, dips, baked potatoes and more!
Ever since I found out that I was intolerant to dairy, my world crumbled before my eyes (pun intended)! So, you are trying to tell me that I cannot have mac and cheese, cheese on my pizza or queso from Mexican restaurants!? Are you trying to kill me!?
Since then, I have been scouring the web for the best dairy-free alternatives! To be honest, it’s hard finding alternatives that are not overly processed or inexpensive. But even though grocery stores are getting better at providing alternatives, it’s nice to know I can make something quick at home with staple ingredients that are always on hand. And I can do it on the cheap!
This is where I bring you to my most favorite recipe of them all, spicy vegan cheese sauce! When I was making a batch to take photos, I literally ate half the macaroni and cheese and the entire dip with chips within two hours; it is that addicting!
What makes this my favorite is that it’s crazy how easy and fast it is to make it! You see all these vegan cheese recipes with a million ingredients and the direction list are fifteen steps long and you're sitting there like, “Who has time for that?”
That’s why this recipe is easy. Simply boil the potato and carrots until mushy, transfer them to a blender along with the rest of the ingredients and blend until smooth. Boom, that’s it! Double boom because the sauce is already hot so no need to transfer it to a skillet or oven to heat up.
Even if you are not vegan or dairy free, this recipe is great to serve to your kids or that picky eater that struggles with incorporating veggies into their diet. Even better, you can get away with hiding them in popular dishes like mac and cheese, baked potato and chips and dip!
You could also use this recipe on a few From the Roots classics like kale and pesto cauliflower rice, Verde carne asada tostadas, turkey meatballs, and sweet potato hash breakfast skillet.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
A delicious and super addicting spicy vegan cheese sauce that’s perfect for mac and cheese, dips, baked potatoes and more!
INGREDIENTS
1 large russet potato (skin off)
2 large carrots
1 can (10 oz) low-sodium rotel (spicy)
1/4 cup nutritional yeast
1 Tbsp juice of fresh lemon
1/4 tsp salt
1/4 tsp pepper
DIRECTIONS
Cut potatoes and carrots into cubes and add to boiling water. Boil until vegetables are mushy.
Drain vegetables from water and transfer to a high powered blender. Add the rest of the ingredients to the blender and blend until smooth and creamy.
May add additional salt if bland or more nutritional yeast for desired “cheesy flavor.”
Serve immediately or refrigerate for up to a week.
NOTES
If you are making this into a dip, garnish with smoked paprika, diced green chilies or jalapenos!
For a more spicy taste, simply add hot sauce or green chilies for that desired taste.
Warning: if you use a regular can of Rotel, this sauce will taste "tomato-y" and not like a cheese dip flavor.