Na-Cho Average Cheese Dip

If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.

Nacho Cheese

Yield 16 oz.


1/2 cup filtered water, for boiling

2 cups russet potatoes, chopped

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

Pinch of smoked paprika


  1. In a small pot with 1/2 cup water, boil the potatoes and carrots until fork tender. Drain and place into a blender.
  2. In the blender, combine the remaining  ingredients and blend until smooth.
  3. Serve either hot or cold

Chef’s tip: Add a jalapeño and diced tomatoes for the best queso dip