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Writer and expert2 months ago
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  • Splash of Mighty Unsweetened
  • 500 g potatoes peeled and cut into bite-sized chunks
  • 175 g carrots peeled and diced
  • 6 tbsp cooking water (the water the veggies were cooked in)
  • 75 g nutritional yeast flakes
  • 1 tbsp garlic powder or 2-3 cloves garlic
  • 5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp wholegrain mustard
  • 1 tbsp white miso paste (or soy sauce)
  • 1 tsp Tabasco sauce (or your favourite hot sauce)
  • ¼ tsp salt


  1. Bring a medium-large pan of water to the boil.
  2. Add your carrots and potatoes and boil for around 15 mins until the vegetables are soft.
  3. Once cooked, drain (keeping the water) and add to a blender, with the rest of the ingredients.
  4. Blend for a few mins, until you get a nice, thick, creamy nacho sauce.
  5. Drizzle all over your nachos and top with whatever loaded nacho toppings you fancy.
Writer and expert
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