Vegan Nacho Cheese Sauce

on May 10, 2024, Updated Jul 25, 2024

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You’re going to wonder where this vegan nacho cheese sauce has been your whole plant-based life! My non-plant-based eater gobbled this up and told me it’s “legit!” We feel this sauce’s divine purpose is strictly for nachos, however, it has many uses! The sauce is excellent on baked potatoes, vegetables, pasta or can be used in any Mexican-inspired dish. My family was even eating it cold.

Why You’ll Love This Recipe
Key Ingredients
The Process
Recipe Tips
Keepin’ It Fresh: How to Store the Vegan Nacho Cheese Sauce
Frequently Asked Questions
Vegan Nacho Cheese Sauce Recipe

Why You’ll Love This Recipe

Hey there, nacho lovers! It’s your plant-based cheese enthusiast Steph here, ready to share with you why our Vegan Nacho Cheese Sauce recipe is the stuff of dreams. Trust me, folks, this sauce is a game changer! And speaking of game changing, this recipe was adapted from Jill McKeever’s recipe she appropriately called “Game-Changer Cheese Sauce.” Thank you, Jill, for bringing joy to plant-based eaters everywhere.

Why the cheesy adoration, you ask? Well, besides the fact that it’s quick, easy, and practically foolproof, this sauce brings all the flavor and none of the guilt! Made with just a handful of wholesome ingredients like oatmeal and roasted red peppers, it’s a nacho lover’s dream come true. Say adios to the days of questioning what’s really in your cheese sauce because with this recipe, there’s no mystery—just pure, cheesy goodness without the hydrogenated oils or fake stuff. So go ahead, dip those chips and pile on the toppings—this vegan nacho cheese sauce is here to bring joy to all.

Key Ingredients

Let’s dive into the flavorful world of this nacho cheese sauce!

First up, rolled oats serve as the creamy base, offering a boost of fiber and heart-healthy benefits while contributing to the sauce’s smooth texture.
Corn starch joins the mix, helping to thicken the sauce alongside the oats while providing a smooth consistency.
Now, let’s talk about nutritional yeast, the secret ingredient that brings a cheesy flavor to the sauce while also offering a source of protein and B vitamins. It adds a savory, umami taste to every bite.
Roasted red peppers are a key ingredient in the nacho cheese sauce. They contain Vitamin C, which is a powerful antioxidant that fights cell damage, boosts immune system, and has an anti-inflammatory effect. The peppers give our sauce it’s nacho-y orange color.
To balance out the richness, lemon juice steps in with its bright, citrusy kick, refreshing acidity, and tangy zing, elevating the flavor profile of the sauce.
Chipotle chili powder takes the spotlight, infusing the sauce with a smoky heat that complements the creamy base, giving it a signature spicy, Southwestern-inspired taste.
Liquid smoke and smoked paprika add to the bold, smoky flavor profile, contributing depth and complexity to the sauce with their rich, smoky notes and vibrant red color.
Let’s not forget the pickled jalapeños! These tangy gems provide a kick of heat and brightness, while balancing out the creaminess with their zesty flavor.
Finally, ground cumin, garlic & onion powder, ground mustard, and chili powder complete the lineup, enhancing the overall taste with their aromatic spices, making this nacho cheese sauce irresistibly delicious.

The Process

To begin crafting your delicious cheese sauce, start by carefully placing all the ingredients into the pitcher of a high-speed blender. Once all the ingredients are in the blender, secure the lid tightly to prevent any delightful cheesy goodness from escaping.

Now, it’s time to unleash the power of your blender! Press the button to start blending, allowing the ingredients to whirl for a total of 5 minutes. As the blender works its magic, you’ll notice the ingredients transforming into a creamy, luscious cheese sauce right before your eyes.

Once the blending process is complete, (and you’ll know when it’s done because the pitch of the blender’s motor will change) carefully remove the lid and grab a spoon to taste the cheese sauce. Take note of the flavors and, if needed, feel free to adjust the seasonings to your liking. Whether it’s a pinch more salt, a dash of pepper, or an extra squeeze of lemon juice, this is your chance to tailor the cheese sauce to perfection.

After making any necessary adjustments, it’s time for one final blend to ensure that all the flavors are perfectly incorporated. Give the blender another whirl, allowing the sauce to reach its ultimate creamy, velvety consistency.

And there you have it—your homemade vegan cheese sauce is now ready to be enjoyed! Whether drizzled over nachos, poured over pasta, or used as a dip for veggies, this delectable sauce is sure to delight your taste buds with every irresistible bite. So go ahead, dig in, and savor every moment of cheesy bliss!

Recipe Tips

The blender is doing the work with this one. Let it run for the full 5 minutes. The pitch of the motor will change indicating when it’s done. Mine took 4½ minutes. I adjusted the seasoning a bit and blended it for 30 seconds longer.
Chipotle chili powder can be spicy. If you want less heat, omit the pinch of cayenne pepper and the chipotle chili powder, or one or the other.
The pickled jalapeños and juice add tanginess to the sauce. They do not add a lot of heat unless you are using hot pickled jalapeños.
Consider doubling the recipe if you are feeding a crowd. It will go fast.
Do not skip adding the roasted red peppers in this recipe. And don’t forget to add the juice from the jar. Do not use oil-packed roasted red peppers.
Feel free to decrease the amount of sea salt to suit your needs or use a different type of salt. We like green salt as it has less sodium than sea salt.
Omit the chipotle chili powder, cumin, jalapeños and cayenne to make a standard cheese sauce that could be used to top potatoes, vegetables, or pasta.
If you’re spicy like us, add cayenne pepper to your taste.
There are so many ways to modify this recipe and it is very forgiving. You could add canned chipotle peppers in adobo sauce or Rotel tomatoes. Get creative with yours!

Keepin’ It Fresh: How to Store the Vegan Nacho Cheese Sauce

We aren’t sure you’re going to have leftovers, but if you do, store them in a covered glass container for up to 7 days. Cool the sauce completely before covering and refrigerating. When reheating the sauce, you may need to add some liquid to reconstitute the sauce. I added more pickled jalapeño juice, of course, but you could use water. Stirring occasionally, microwave it to your desired temperature.

Frequently Asked Questions

How long will it last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze it and for how long?

We did not test whether the sauce does well to freeze as we never have enough left over to perform said test. If you try freezing this sauce, please let us know how it turned out!

What if I don’t have a high-speed blender?

We did not test the recipe using a traditional blender. It’s possible that with blending the cheese longer and also using hot water in the recipe you could get a similar result. You could also heat the sauce in a saucepan on the stove after blending it.

If you made this recipe, don’t be shy—show off your culinary skills on your socials and tag us! We absolutely love seeing how our recipes inspire creativity in our readers’ kitchens. So, let’s spread the kitchen love and share the deliciousness together!