Vegan Nacho Cheese Sauce

by Jill Dalton

Life is just better with Vegan Nacho Cheese Sauce. It is definitely a family favorite condiment of ours and this plant based version will knock your socks off. We use it to top off bowls of beans and greens, as a dip for chips, and as a sauce for burgers and sandwiches. Being so popular and versatile, we always have a container of it in the fridge.

Vegan Nacho Cheese Sauce

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 89 voted )

Ingredients

1 cup raw, unsalted cashews (substitute for nut allergies: 1 cup rolled oats)
1/4 cup raisins
1 tsp smoked paprika
1 1/2 tsp onion powder
2 Tbsp nutritional yeast
1 tsp Braggs liquid amino acids
2 Tbsp white wine vinegar
1 cup water 

 

Instructions

  1. Add all ingredients to blender and blend until smooth.
  2. Add a little water if necessary to get it blended well.
  3. As is sits, it thickens.
  4. Keep in an airtight container in the fridge for up to a week.
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13 comments

Mrs Gillian M Rowe June 7, 2020 - 4:51 am

It’s a pleasure to have found this site. I’m in Scotland…right at the top edge..far away from everything but we grow all our veg in a polytunnel and have planted an orchard..and have soft fruit trees. There are many things we can’t get up here…but I enjoy finding the alternatives to ingredients not available. Your eeducational shows are so clear and informative. Thanks Jill…

Reply
Laura June 8, 2020 - 7:52 pm

Just made this 1/2&1/2 oats/cashews to lower the cost and fat content. It is sweet. Was that the desired taste? Not spicey.

Reply
Sandra Prudames June 10, 2020 - 6:23 pm

What can you use to replace the Braggs liquid aminos ?

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Louise Bakley June 18, 2020 - 3:57 pm

Greetings I gave this a try today, following the recipe to the t. Unfortunately it does not taste like nacho cheese. it actually isn’t the same color. Too sweet and paprika too strong.
I was so hoping as we have company coming for Mexican Night:-(

Reply
Donna Tecce September 19, 2020 - 9:01 pm

Hi, me too. Lol. W raisins, mine was dark not yellow and tasted more like an onion dip which I love but want that cheese dip taste. Jill pls help. Lolol

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Jill Dalton September 21, 2020 - 4:37 pm

You can add more nutritional yeast. Some have a stronger taste than others.

Reply
Magda November 17, 2020 - 10:16 am

Very sweet, I don’t find cheese. Nice for salad or coleslaw dressing. I keep looking for a cheesier version.

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Kay July 13, 2020 - 2:28 pm

Can you please tell us how to bake the corn chips and can I use flour tortillas?

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Jill Dalton July 14, 2020 - 9:58 am

I just put the whole tortillas on the oven racks at 400°F and watch them carefully so they don’t burn. Flour tortillas work too, just watch them close because they burn even faster.

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Lori August 12, 2020 - 2:04 pm

This is my go to cheese sauce. I love it! It is easy to make and so very tasty. I can eat it by the spoonful…and, I do! It is delicious atop a freshly baked potato. Jill thanks for experimenting in the kitchen and coming up with this awesome alternative to dairy cheese. It’s the best!

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Michael September 12, 2020 - 4:28 pm

I finally tried your version of nacho cheese using 50/50 cashews and oatmeal. I have only tried no nut versions before that use potato/carrots.

I did find it too sweet for a cheese sauce but perfect for a dressing, next time I will use half the raisins. I used this for a bagged coleslaw mix for the dressing with some added vinegar and it was perfect. Thank you.

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Lorraine November 5, 2020 - 1:21 pm

I find this much too sweet rather than cheesy or tasty.

Reply
Shannon December 14, 2020 - 5:58 pm

I have a very similar recipe that tastes just like nacho cheese IMO; I have found 1 cup of nutritional yeast to 1 cup of liquid (milk, water, vegetable broth, or any combo of those) to be a good ratio, then you only need ¼ cup cashews because of the thickness added from all the nutritional yeast. The rest of the recipe can remain the same, but NO raisins! I agree that adding the raisins would turn it into a dressing.

Reply

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