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Vegan Nacho Cheese

  • Author: Brita Britnell
  • 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
  • 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 (I used al purpose flour but oat flour would be a great gf alternative!)
  • 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

  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Category: dips
  • Method: stovetop
  • Cuisine: american

Keywords: vegan sauce, nacho sauce, healthy nacho sauce