This easy and healthy nacho cheese dip is completely fat-free, flavorful, easy to make and so versatile! Serve with tortilla chips or nachos and make double batches during meal prep.
Let’s combine delicious flavor with nutritious ingredients to make this ultimate healthy nacho cheese dip!
Made with mostly vegetables and a flavorful spice mixture, this low-fat vegan cheese dip is so more-ish but low in calories.
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Instead of creating a rich nut-based or oil-based vegan nacho cheese, we wanted to share this low-calorie version that hides a bunch of veggies but still tastes fantastic!
Perfect for anyone dealing with allergies or trying to lose weight, this creamy dip is really versatile and kids love it, too.
We love this cheesy delight as a dip for oil-free tortillas or veggies, over roasted broccoli or mixed with any kind of pasta (hello, healthy mac and cheese!)
Be sure to also try out high-protein vegan cheese sauce and mozzarella cheese.
Recipe overview
- Very low-fat & low-calorie
- Super budget-friendly
- Great for kids and parties
- Easy to make & veggie-packed
- Nut-free, dairy-free and oil-free
- Great for meal prep
We love to enjoy this fat-free vegan nacho cheese in a plethora of ways and are positive that you will soon be serving this healthy dip with anything and everything, too!
Ingredients needed
- Potato — all white varieties work for this recipe!
- Carrots — for some orange color, essential nutrients and hidden veggies!
- Onion — we like to use cooked white onion but if you don’t have any, feel free to swap for onion powder.
- Vegetable Broth — that’s where we cook the vegetables in and what doubles for our liquid to blend the low-fat nacho cheese!
- Nutritional Yeast — this ingredient can’t be skipped when making any cheesy vegan recipe! Don’t mistake it for brewer’s yeast.
- Lemon Juice — for a tangy hint, better nutrient absorption and richer taste. Can be swapped for white vinegar!
- Spice Mix — our recipe calls for paprika, salt, garlic and cayenne but feel free to go crazy here.
Sounds pretty accessible, right? In terms of kitchen equipment, you’ll need a small pot, blender, chopping board, knife and measuring equipment.
How to make healthy nacho cheese
- Chop potatoes, carrots and onion and add them together with vegetable broth to a small pot.
- Cook for 15 minutes, covered with a lid, until tender.
- Add to a blender together with plant-based milk, tomato paste and spices.
- Blend until creamy.
- Adjust to taste preferences, then serve!
Find the exact amounts for all ingredients in the recipe card below. We’ll share some customization ideas in just a bit!
Storage & serving
Any leftovers can be stored in an airtight container in the fridge for up to a week, but in our house, it’s usually devoured much sooner than that!
You can also freeze this healthy nacho dip for a couple of months and thaw it at room temperature. Should it separate, simply give it a good whisk or quick blend again before serving!
We love to use this low-fat nacho cheese primarily as a dip for tortilla or veggie chips, but we also like to combine it with guacamole and salsa to make seven layer bean dip!
Top your stuffed bell peppers or zucchini, baked potatoes, pizza, plant-based casseroles, bean burritos — or add it to tacos, bean burgers or enchiladas.
Add-ins
- Roasted red peppers
- Smoked paprika
- Sriracha
- Mustard
- Chipotle powder
- Pickled jalapeños
- Salsa
- Cumin
- Vegan yogurt
- Soy sauce
Replacements & swaps
- Use sweet potatoes, cauliflower or butternut squash instead of carrots or potatoes.
- Feel free to use pre-cooked potatoes for the sauce to save time!
- For a richer nacho cheese dip, you can add cashews, almonds, olive oil or tahini before blending it!
- Make it a higher protein vegan nacho cheese sauce by adding silken tofu or white beans.
- Depending on whether you want to use this nacho cheese as a dip or sauce, add more or less liquid to it!
More healthy condiments
Creating healthy plant-based dips and sauces is totally our thing, so be sure to check out the following goodness next!
Did you make our healthy nacho cheese? Share with us in the comments below, leave a rating and don’t forget to Pin it here!
Ingredients
- 1 medium potato peeled and chopped
- 2 carrots finely chopped
- 1 white onion chopped
- 1 cup low sodium vegetable broth 240 ml
- ¼ cup soy milk unsweetened (60 ml)
- 1 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp lemon juice
- ½ tsp garlic powder
- 1 tsp paprika
- ¼ tsp salt
- Cayenne pepper to taste
- Pickled jalapeños or salsa optional
Instructions
- Heat a medium-sized saucepan over medium heat, and add the potato, carrots and onion. Cover with vegetable broth, put on the lid and bring to a boil.
- Turn down the heat and let simmer until very tender for about 15 minutes.
- Once cooked, transfer the veggies and the cooking water to a blender and add the rest of the ingredients for your vegan nacho cheese.
- Blend until smooth and adjust with spices to your liking. Serve immediately or store in a lidded in the fridge for up to a week.
Notes
- To create a richer vegan nacho cheese, add some nuts or nut butter.
- For a deeper flavor, add a spritz of tamari or soy sauce! You can also add chipotle powder, mustard, hot sauce or smoked paprika.
- Serve with tortilla chips, baked potatoes, pasta dishes or any other way you like!
- Find many more ideas and tips in the article.
Nachos are my favorite and so is cheese! Love that there are vegan alternatives in making dairy-free cheese. :) We also tried making our own vegan cheese and we loved it so much!