Vegan Nacho Cheese Sauce

Creamy, tangy, dreamy vegan nacho cheese sauce is perfect for chip dipping, plates of nachos, tacos, burritos, flautas- the list goes on!

This vegan nacho cheese sauce is a weekly staple in our house. We make it for all occasions: for dipping chips, flautas, or mini burritos, for smothering on tacos or pouring over biiiig plates of nachos or even baked potatoes with broccoli. It keeps well in the fridge too, though it doesn’t last very long around here.

My husband has been asking me to post this vegan nacho cheese sauce recipe forever. He tells all his friends about it, and then when they ask for the recipe he has nothing to send them. To be honest, it’s one of those recipes that I know by heart and I make by taste every single time. BUT! I finally measured and wrote everything out so we can share. It still should be tasted and adjusted to preference, but at least we have a starting point!

I’m not kidding when I say we make this vegan nacho cheese sauce ALL. THE. TIME. We use it for nachos, dipping tortilla chips, on burritos or tacos, dipping flautas- the list goes on and on. It’s super addicting, even the kiddos love it, and it usually has us dipping chips into the blender before I even have a chance to pour it into a bowl (be careful if you do this, by the way).

Ingredient Notes

Carrots- A lot of other recipes use potato and carrot in them. I find the potato to be too rich and starchy, but we do use carrot for color and sweetness.

Cashews- These add creaminess to this smooth sauce. Soaking is ideal before blending, but most high-speed blenders should be fine if unsoaked.

Nutritional Yeast- Key for adding the cheesy flavor!

Tomato Paste- This adds to the depth of flavor and helps with that orange color, too.

Agave- This adds sweetness to help round out all the other flavors.

White Miso- If you don’t have this or don’t want to buy, feel free to skip. However, it is one of the best secrets for adding depth of flavor. It’s hard to explain “umami” or depth of flavor but I’ve made this sauce without it and you can definitely tell the difference in the depth of flavor.

Pickled Jalapeno Brine– This one is weird, I know. But it adds the best flavor without adding too much spice. But, feel free to throw in some actual jalapenos for some added spice if that’s your thing!

FAQ

How long does this last?

This vegan nacho cheese sauce will last 2-3 days in an airtight container in the fridge.

How to reheat?

To reheat, microwave in 10-second increments, stirring in between. Microwaving too long will scorch the sides.

Cooking Tips

This recipe uses uses filtered water to boil the carrots because the carrot water becomes the liquid used to blend the cheese sauce together. Between the cooked carrots and warm water, the cheese sauce should be warm enough without having to cook additionally.

Recipe

Vegan Nacho Cheese Sauce

Creamy, tangy, dreamy vegan nacho cheese sauce is perfect for chip dipping, plates of nachos, tacos, burritos, flautas- the list goes on!

Course Appetizer, Side Dish

Prep Time 10

Cook Time 5

Total Time 10

Servings 2 cups

Equipment

high speed blender

Ingredients

1 cup raw cashews, soaked or blanched
1 medium sized carrot, peeled and sliced
2 cups filtered water
¼ cup white miso
1 tbsp nutritional yeast
1 tsp tomato paste
1 tsp agave
⅛ tsp onion powder
⅛ tsp garlic powder
⅛ tsp paprika
2 tbsp lemon juice, plus more to taste
2 tsp pickled jalapeño brine, plus more to taste
½ tsp salt, plus more to taste

Instructions

Start by soaking your cashews, if soaking.
Next peel (or wash well) your carrot. Slice into thick "coins".
Add carrot slices and filtered water to a small saucepan. Place on stove over medium heat. Let carrots boil until tender.
Meanwhile, place the rest of the ingredients in the blender: cashews, miso, nutritional yeast, tomato paste, agave, onion powder, garlic powder, paprika, lemon juice, pickled jalapeño brine, and salt.
Once carrots are cooked, add them to the blender along with about half of the remaining water from boiling.
Blend on high until sauce is well-blended and smooth. Add more water as needed. I'll typically add the rest of the pot and sometimes need additional filtered water as well, depending on desired consistency.
Taste for seasoning (using a chip is best). Add more salt, lemon juice, and/or jalapeño brine as needed to taste. Often times, all 3 are needed until preferred flavor is reached.
Once done, pour cheese sauce into a bowl and enjoy!