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Classic Notcho Cheeze

Kacy’s classic notcho cheeze is great for chip & veggie dipping, taco drizzling, baked potato topping, sandwich dunking, spoon eating, bathing — you name it.

Be prepared for friends to demand that you bring a big, giant bowl of it wherever you go.


  • 2 cups potato, chopped

  • 1 cup carrot, chopped

  • 1 cup onion, chopped

  • 5 cloves garlic

  • 1/2 to 2/3 cup water (reserved from cooking)

  • 1/3 cup olive oil

  • 1 tsp salt

  • 1.5 tsp yellow mustard

  • 2 tsp hot sauce

  • 1 tbsp rice wine vinegar

  • 3/4 cup nutritional yeast

  • 1 tsp vegan bullion base (like Better Than Bouillon)

What to do:

Boil the potato, carrot, onion, and garlic until soft. Reserve about a cup of the cooking water, and then drain the veggies.

Add drained veggies, half the reserved water, and all other ingredients to a blender. Blend on high until smooth and creamy. Add more reserved cooking water as needed to reach desired consistency. That's it!

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