Lauren Toyota’s nacho cheese



1 cup
peeled, cubed white potato, (about one small potato)
1/2 cup
peeled, diced carrot, (about one carrot)
1/4 cup
1/4 cup
non-dairy milk, or water
1 tbsp
nutritional yeast
1 1/2 tsp
arrowroot flour
1 tsp
1/2 tsp
2 tsp
freshly squeezed lemon juice
pickled jalapeño, slices, plus 3 tbsp brine
1 tbsp


  • Bring a pot of water to a boil and cook the potato and carrot until fork- tender, 6 to 8 minutes. Drain the vegetables and immediately place in a high-powdered blender. If you cook the potatoes too long, they will become starchy and your sauce will not be smooth.
  • Add the remaining ingredients to the blender and combine on high until smooth. Your sauce may be hot enough to serve immediately from the blender. If not, heat it in a saucepan for a few minutes until just bubbling and warm or reheat in a microwave.
  • When you reheat the sauce, a small amount of nondairy milk or water may be required to get a smooth consistency again.


Hot tip: This is so good you could make more than you need and freeze it in portions. Can be frozen for up to 1 month. It keeps and reheats very well!

For those nights when you want mac & cheese, but you’re thinking “ain’t nobody got time for that,” just make a batch of The Nacho Cheese and boil some mac . . . there, done! You could add anything else you want to this easy mac & cheese like broccoli, green peas, sautéed onions, or veggie ground round. Also, if you’re nut-free, this is your mac!

Excerpted from Hot for Food Vegan Comfort Classics. Copyright © 2018 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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