Sweet Potato Nacho Cheese

Sweet Potato Nacho Cheese

This Sweet Potato Nacho Cheese works well as a dip, slathered on nachos, or used in a taco salad. It can be eaten hot or cold.
Course Dip
Cuisine vegan, gluten free
Keyword sweet potato nacho cheese, vegan nacho cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 36kcal
Author Willow Moon


  • 1 medium sweet potato (2 cupsĀ chopped)
  • 3 tablespoons nutritional yeast
  • 1/2 cup plain soy milk
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons lemon juice
  • 1/2 cup diced hot green chiles roasted or canned


  • Cut sweet potato into large chunks. Put in a pan and cover with cold water. Bring water to a boil, then reduce to a simmer. Cook until sweet potato is tender. Drain water, and set aside to cool.
  • Mix sweet potato with the rest of ingredients in a food processor. Pour the mixture in a saucepan and cook on medium heat until heated through or serve cold.


Calories: 36kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 52mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2470IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.4mg