Vegan Nacho Cheese

  • Author: B. Britnell
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 13 minutes
  • Yield: 3 1x


  • 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!)


  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!!!!


Recipe adapted from 500 Vegan Recipes