Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

So, fun story (completely, 100% UNrelated to this Vegan Nacho Cheese Sauce). Last week I took my cat to the vet to get spayed. I dropped her off and several hours later got a call from the vet. I figured they were just calling me to let me know that the surgery had gone well. However, the vet said that as they were prepping for the surgery, they discovered that my cat was pregnant. WHAT?

After explaining that my cat was only 6 months old, we have no other cats, and that she has literally never been outside our house, I insisted that there’s simply no way she was pregnant. They said they’d call me back.

30 minutes later the vet calls again, apologized, and said it was a false alarm. WHEW! I guess my cat had an extremely swollen something-or-another that felt just like a pregnant cat belly.

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All is well and I now have a cat that is not and never will be pregnant. Although, if I’m being 100% honest, I personally wouldn’t have minded a few kittens being forced on us….even if they had been miraculously conceived :)

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

OKAY! On to the recipe at hand because that ^^^^^^^^^^^^^ is PURE magic.

I’ve made vegan nacho cheese several different ways. I’ve seen people make it with cashews (which is tasty but a lot of extra fat), potatoes (haven’t actually tried it this way), and even with just red bell peppers and cauliflower and other veggie bases. The only common ingredient between most of the recipes is nutritional yeast.

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

THIS Vegan Nacho Cheese recipe actually uses white beans as the base. The beans are cooked (with some spices, broth, and a bit of jalapeno for a kick) and eventually pureed which results in a DELICIOUSLY creamy cheese sauce.

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

After it’s all simmered for a bit and the nutritional yeast and red pepper is added in, you’ll have something that looks a bit like this:

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

I simply used my blender (although an immersion blender or food processor would work just fine) and blended it all up until I got a nice, smooth, and creamy cheesy consistency.

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

I made this cheese sauce several times in the course of just about a week bc OMG it’s so GOOD!

The first time I made it for Stephen, I didn’t tell him what it was made out of and he didn’t seem to notice. He also didn’t seem to complain as he ate an entire LARGE plate of nachos covered in this cheese sauce :D

Vegan Nacho Cheese Sauce- this recipe is super easy to make, plant based, and delicious as a dip or on nachos!

If you’re looking for a plant based, dairy-free alternative for nacho cheese, this recipe is PERFECT! And even if you’re not looking for either of those things, I think you should still try it! :)

See How to Make the Vegan Nacho Cheese Sauce:

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Vegan Nacho Cheese


  • Author: B. Britnell
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 13 minutes
  • Yield: 3

Ingredients

  • 1 15 ounce can of white beans (I used cannellini beans), drained and rinsed
  • 2 cups of vegetable broth (I use this broth base)
  • 1 large jalapeno, roughly chopped
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1/3 cup of nutritional yeast
  • 2 tablespoons of dijon mustard
  • 2 heaping tablespoons of flour (can use all purpose, I used THIS gluten free flour blend)
  • 1/2 cup of red bell pepper, chopped
  • salt and pepper to taste (but it doesn’t need much!)

Instructions

  1. In a medium pot, stir together the beans, broth, jalapeno, and spices. Bring to a boil.
  2. Reduce heat to a simmer. Stir in the nutritional yeast, dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken. Remove from heat.
  3. Add in the bell pepper.
  4. Blend the mixture using an immersion blender OR in a blender/ food processor.
  5. Season to taste with S&P.
  6. ENJOY!!!!

Notes

Recipe adapted from 500 Vegan Recipes

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31 comments on “Vegan Nacho Cheese Sauce”

  1. Genius! When I was younger I loved not-real 100% processed questionable cheese sauces like the ones commonly found at concession stands. Although tasty, it’s not what I prefer to put in my body. This looks like a wonderful alternative. Love that it uses beans too so you get all the benefits of the beans, as well! Sneaky that you don’t actually use any cheese either.

    • OMG me too! Like the orange cheese that you get with nachos at a sports game? I loved that stuff! I love this recipe! Will definitely be making it for many years to come.

  2. looool, I know a lot of woman that got pregnant like that. They have 1-3 kids are still virgins :P

  3. looooo, I know a couple of woman that say they got pregnant like that. A mystery case. They have 1-3 kids but are still virgins, hahahaha :P

  4. This looks and sounds incredible, I love the gif!

    xx Kelly
    Sparkles and Shoes

  5. Can the bean drainage be used as aquafaba?

  6. Hi! The recipe calls for onion powder but the video says garlic powder. Just wondering which one is correct. Thanks!

    • Oh! good catch and so sorry about that! I’ve actually made it with both but typically I use garlic powder. I updated the recipe to reflect that. Thanks again!

  7. hi what about chick peas? It’s hard to find the others around here sometimes.

    • You mean chickpeas instead of white beans? I’ve never tried this. I think that it *could* work but it would definitely have a much different consistency (I think). Sorry I can’t be of more help here.

      • I tried it with the chickpeas and I thought it tasted amazing. Will have to try it with the others when I find them to see the difference but can attest for others that the chickpeas work just fine.

        • yay!! SO good to know. I might try that soon myself. I had a few other people asking so it’s to know that I can give them an alternative for the recipe!

  8. What veggie broth did you use..ingredients says “I used this broth base” (maybe I missed something)
    Thank you, June

    • Oops. Sorry about that! I switched over recipe cards on my blog and some of the links got lost. Here is what I was referring to: http://amzn.to/2anle4d I’ve been using this “better than bouillon” brand for a few months now and I really like it!

      • I used homemade veggie broth & this ‘cheese’ is divine !! (This way I’m in charge of the salt content of my broth😉)
        Making this for the 7 Layer Dip I’m making tomorrow! Can’t wait😋

  9. I can’t wait to try this! I stay away from the better than bouillon (and most other concentrated broth-things) because it contains MSG (“yeast extract”). I’m not trying to be elitist here (promise!) just wanting to inform others because the food industry is very sneaky and intentionally deceitful.

  10. Hi, which flour do you use cause it doesn’t show the link

  11. Can this awesome recipe be made in advance?

    • I’ve made it the day before serving it. Stored it in the fridge and then heated it up on the stove before eating. Hope that helps!!

  12. Omg! Thank you so much. This was amazing! I used tapioca starch to make it stretchy, and served it with salsa, cilantro and baked corn chips. This is the best substitute cheese sauce ever!

  13. This dip looks delicious!!!

  14. It says yields 3.. is that 3 cups or three servings, I am looking for nutrition information mainly.

  15. Incredible. I used five habanero peppers instead of jalapeno. Mixed in half at boil, half during simmer. Insanely spicy. And that better than bouillon stock base is amazing too. My mouth is currently on fire, great recipe.