This vegan nacho cheese sauce recipe is easy to make, has wholesome ingredients, and pairs perfectly with nachos, tacos, fries, and so much more.
If you’re looking for a creamy vegan cheese sauce loaded with veggies, this recipe is for you. The consistency and flavor are spot on to a traditional cheese sauce but are entirely dairy-free. It also takes less than 30 minutes to make and requires no fancy ingredients. To top it all off, this recipe is naturally gluten-free!
Here’s What You Need to Make this Nacho Cheese Sauce:
Potatoes: We like to use Yukon gold potatoes for this recipe, but russets would work well. Make sure to wash and peel your potatoes before boiling them!
Carrots: Not only will carrots add additional nutrients and flavor, but they will help add a nice golden and “cheesy” color to the sauce.
Cashews: This will help our sauce get nice and creamy. The cashew nut provides a fatty element that enriches the nacho cheese. For optimal creaminess, it’s essential to soak your cashews, so they blend smoothly. If you’re short on time, you can soak them in boiling water for just 10 minutes. It’s also essential to use raw cashews for this recipe instead of roasted.
Almond Milk: Make sure to use unsweetened milk for this recipe. Any unsweetened plain variety will work if you prefer not to use almond milk or have another type of plant milk on hand.
Jalapeños: We like to add pickled jalapeños and a little bit of the juice to our sauce to give it a pop of heat. We don’t recommend adding raw jalapeños. However, substituting them with green chiles would also work.
Lemon Juice: The flavor will be much more balanced by adding an acidic element like lemon juice. You can also add lime juice or vinegar to the sauce instead.
Spices: The spices for our sauce are simple. Garlic powder, onion powder, salt, and pepper are all we add. If you want to add some additional heat, you can also add smoked paprika and chili powder.
Nutritional Yeast: This will help add a more cheese-like flavor to our sauce. Additionally, nutritional yeast is packed with B vitamins and protein.
Salsa: We like to use pico de gallo, but any mild, medium or spicy salsa will be a great addition to your nachos.
Veggies: Lettuce, tomato, onions, black olives, and jalapeños are perfect toppings.
Beans: Black beans, pinto beans, refried beans, white beans, you can’t go wrong.
Chips: Traditionally, you use corn tortilla chips for nachos, but you can also use blue corn tortilla chips or tater tots or french fries.
Cheese: Of course, we recommend this nacho cheese sauce, but you can use other vegan cheeses like cheddar, mozzarella, or Colb Jack-style shreds.
Sour Cream: Our favorite dairy-free sour cream to use is either Tofutti or Follow Your Heart. If you want to drizzle your sour cream on top of the nachos, we recommend loosening it up with water beforehand.
Avocado or Guacamole: Guac doesn’t cost extra when you use our simple recipe.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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