Nacho Cheese Sauce

Nacho Cheese Sauce

The base of this particular recipe is potatoes and carrots. They are cooked and blended to make the sauce. Don’t worry it won’t taste like vegetables! This sauce makes a great addition to your cheeseboard, since you can dip bread, crackers or crudités into it.



  • 450g (1lb) Yukon potatoes
  • 2 large carrots
  • 120ml (4 fl oz) water, used from boiling potatoes
  • 6 pickled jalapeño slices
  • 3 tbsp jalapeño pickling liquid
  • 1 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 2 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt


  1. Wash and scrub both the potatoes and carrots and peel if desired. We peeled the carrots but left the skin on the potatoes. Chop into uniform pieces and boil for 10 minutes. Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender.
  2. Add 120ml (4 fl oz) of the boiled potato water and pulse to mix.
  3. Add remaining ingredients and blend until smooth and creamy.
  4. Can be served cold or hot.

Recipe from Rachel Lessenden, Health My Lifestyle,, @healthmylifestyle