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tortilla chip being dipped in vegan nacho cheese sauce

Easy Vegan Nacho Cheese Sauce (GF)


  • Author: Verna
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1/4 cups 1x
  • Diet: Vegan

Description

This Easy vegan nacho Cheese Sauce is made from cashews, spices, nutritional yeast & dairy free cheese. 10 Minutes to make! great on chips or poured over potato and steamed broccoli. Kid friendly! Gluten free.


Ingredients

Scale
  • 1 cup raw cashews (no need to soak)
  • 2 cups water
  • 1/3 cup nutritional yeast
  • 1/2 cup grated Daiya cheddar cheese, (grated from the block)
  • 1/4 cup plain vegan yogurt, I use Silk brand unsweetened Cultured Coconut Yogurt
  • 1 tablespoon tapioca starch (flour)
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon seasoning salt or regular salt
  • 1 teaspoon Better Than Bouillon Seasoned Vegetable Base
  • 1 tablespoon fresh lemon juice or pickled jalapeño juice or both!
  • 1 tablespoon pickled jalapeños, chopped small

Instructions

 

  1. Add cashews, water, nutritional yeast, vegan yogurt, cheese, and rest of ingredients -(except chopped pickled jalapeños) to your Nutra Bullet or blender (like a vitamix) and process until smooth. I don’t soak the cashews for this recipe and it works great! Super creamy!
  1. Now add the sauce and chopped jalapeños to a medium heavy bottomed pot .Bring to a simmer over medium heat and whisk continuously for a few minutes until it thickens.
  2. Serve warm with tortilla chips, loaded vegan nachos, burritos, quesadillas, or any mexican inspired dishes, or potatoes, over pasta,…etc! Enjoy!

Notes

  • if you want sauce even cheesier feel free to add another 1/4 cup or so of Daiya cheese, or if you would like to omit the Daiya completely, substitute 1/4 cup of nutritional yeast
  • I use my Nutra Bullet for this recipe and it works perfectly! (the big cup).
  • I have not tried using a food processor but would recommend soaking your cashews in boiling water for 10-15 minutes first.
  • To store: keep covered in the fridge for 3-5 days. Reheat leftover sauce on the stove or in the microwave
  • Category: Sauces & Dressings, gluten free
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: vegan nacho cheese sauce, dip, vegan nacho cheese dip, Mexican cheese dip, easy vegan cheese sauce, vegan cheddar cheese sauce, vegan cheese sauce, vegan nacho cheese