Best Vegan Nacho Cheese Sauce Recipes

VEGAN NACHO CHEESE

Vegan Nacho Cheese image

You will absolutely love this vegan nacho cheese! It's super creamy, rich, and slightly spicy. And it's just bursting with flavor! We simply can't get enough of it around here!

Provided by Sina

Time 20m

Number Of Ingredients 15

Ingredients

2 1/2 cups uncooked cubed potatoes
1 1/2 cups uncooked cubed carrots
5 pickled jalapeños
1 tablespoon tomato paste
1/2 cup nutritional yeast
1 tablespoon yellow miso paste
1/2 cup unsweetened non-dairy milk ((almond or soy milk))
1/4 cup cashews ((unsalted and not roasted))
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup canola oil or olive oil
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon smoked paprika powder

Steps:

Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.
Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.
Process until smooth. This will take about a minute.
Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.
Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!

Nutrition Facts : Calories 201 kcal, Carbohydrate 19 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

BEST VEGAN NACHO CHEESE SAUCE

Best Vegan Nacho Cheese Sauce image

Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

Provided by Enjolinfam

Categories Lunch/Snacks

Time 30m

Yield 10 1/4 cup, 20 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
1 teaspoon garlic powder (heaping)
1 teaspoon onion powder (heaping)
3 teaspoons salt
1 (7 ounce) can pimientos (including the liquid)
1/2 cup nutritional yeast (not brewers yeast!)

Steps:

Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
Pour the blended mixture into a saucepan and add the remaining water.
Heat the mixture in a saucepan for about 20 minutes.
Stir continually to prevent it from burning.
Add water to desired consistency (optional).
Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

VEGAN NACHO CHEESE

Vegan Nacho Cheese image

This is a delicious vegan recipe that is packed full of good nutrition. It's so simple all you do is blend the ingredients and heat it up in a pot. It's a great alternative to nacho cheese.

Provided by Kylee Melo RD

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups water
1 cup raw cashews
1 red bell pepper - cored, seeded, and chopped
3 tablespoons nutritional yeast
2 teaspoons onion powder
1 ½ teaspoons salt
½ teaspoon garlic powder

Steps:

Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
Heat over low heat until warm, about 5 minutes.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 5.3 g, Fat 5.4 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 294.9 mg, Sugar 1.1 g

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