This vegan nacho sweet potato cheese is made from, wait for it...sweet potatoes! Specifically, sweet potatoes that are blended with creamy coconut milk with zesty seasonings. Be amazed.
This is going to happen from time to time. The beauty of publishing your own website is that you can say pretty much whatever you want.
The curse of publishing your own website is that you can pretty much say whatever you want.
In my case that means occasionally blurting out post titles like this one.
The great thing about this post is that it is, in fact, nacho sweet potato cheese! But at the same time, it is your sweet potato cheese, because I'm sharing it with you. Lucky you.
About this sweet potato cheese, it really tastes like nacho cheese sauce.
I had mentioned that I was going to make this to my husband. I think he kind of forgot about it or blew it off, thinking whatever, weird food blog things, not his concern. Anyway, when I busted out of the kitchen with a dish of this stuff and offered him a taste he was all "What's this? It tastes like nacho cheese! Vegan? Sweet potato? No way!"
So, why sweet potatoes? Well, it's winter and I love sweet potatoes, for starters. I've also been aware for a while of folks making similar saucy vegan cheeses out of all kinds of veggie bases. Potatoes seem a popular one. I was kind of surprised that I hadn't come across a sweet potato one. The sweetness seemed like it'd lend a nice flavor. Then there's the fact that sweet taters are less starchy than regular old potatoes, so the resultant cheese should be smoother. Oh, and it's orange. Like nacho cheese. Bam!
I think I'll be making this one all the time and putting it to all kinds of uses. Maybe more than coconut bacon. Maybe more than cashew cream cheese. This is it. Stick around.
📖 Recipe
That's Nacho Sweet Potato Cheese!
Ingredients
- 1 medium sweet potato, peeled and diced into ½ to 1 inch cubes
- ¼ cup coconut milk
- 3 tablespoons nutritional yeast flakes
- 3 tablespoons olive oil or other vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon sriracha sauce (or to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
Instructions
- Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.
- Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again.
- Serve with chips.
Notes
I made my batch very thick. If you'd like yours thinner, just add water or unflavored non-dairy milk until desired consistency is reached.
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Wow - this recipe is next level!! Thank you very much. I have problems with dairy and have been craving a sauce for a long time that could fill the cheese gap in my life. This recipe is 10/10. :)
Thank you so much for this, it was so delicious. I didn't have nutritional yeast but had some vegan cheese I used a little bit in it. Love it
Y’all!!! This recipe is PHENOMENAL!
I found it a tad too salty, so I’m using it in a vegan 7-layer dip, cilantro and green onion included. It is absolutely stunning.
I used coconut aminos, oat milk and added a fresh garlic clove; everything blended up beautifully in the blender. In the future I’ll play around with adding a little cashew cream for a tad more luxury.
We’re so excited to play around with some vegan nachos. I’m really grateful for this delicious ditty! Thank you!
This is so much better than the vegan cheese my sister makes using tofu (I'm having problems wrapping my taste buds around tofu). I used a red yam and hemp milk instead of coconut milk.
This looks really good! I have seen recipes using white potatoes and cashews but not sweet potatoes. What would you recommend if I cannot use coconut milk or oil? Would any non dairy milk work as well in terms of taste? Should I add tapioca or anything else to make it more creamy or stretchy?
You could substitute another non-dairy milk if you'd like. I use coconut because it's the thickest and richest variety that's readily available. No need to make any other modifications!
So good! I made it to dip jackfruit taquitos and it didn't disappoint! I didn't have the canned tomatoes so I subbed 1/2 cup of fresh salsa and it was perfect!
I used to make this dip all the time before covid.
Tonight (two years later!!) one of my old coworkers came to have dinner with me and asked "can you make that nacho cheese dip that you used to bring to work?"
It's even better than either of us remembered. This recipe is a work of ART. Better than actual queso cause it's more flavorful than plain cheese AND you can eat as much as you want!
I adore this recipe! Thank you so much!
thank you for including the nutrition facts. How much is a serving?
A serving is one sixth of the total recipe, which is about a quarter cup, although this will vary a bit from batch to batch.
I used frozen butternut squash and forgot my own advice to add salt afterward. Otherwise, I think it turned out great and WITHOUT the calories from all the oil. It's creamy. I'll keep it!
This is REALLY good and I love that it uses sweet potato
AMAZING recipe!! Thank you so much for sharing!