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

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… Recipes Vegan Nacho Cheese Sauce European Print Recipe
Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 74 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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10 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 ?

Reply
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

Reply
Jill Dalton September 21, 2020 - 4:37 pm

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

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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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