This vegan nacho cheese sauce is a creamy, flavorful alternative to traditional dairy cheese, perfect for snacking, dipping, or drizzling over nachos.
Made from nutrient-dense vegetables and cashews, it provides plant-based protein, heart-healthy fats, and fiber, while remaining low in saturated fat.
The combination of potato, carrots, onions, and red peppers creates a naturally sweet and smooth base, enhanced by the subtle heat of jalapeños.
Rich, satisfying, and versatile, it’s ideal for everyday cooking because it’s quick to prepare, stores well, and can be reheated without losing its creamy texture.
The sauce is naturally gluten-free and vegan, making it suitable for a variety of dietary needs.
Its balanced nutrition and simple ingredients mean you can indulge in a cheesy, gooey treat guilt-free while still adding essential vitamins and minerals to your meals.
Whether served as a dip, topping, or ingredient in recipes, this sauce is a practical, flavorful addition to any kitchen
Must-Have Tools for Perfect Results
Instant Pot
Speeds up cooking of vegetables and cashews while preserving nutrients. Ideal for soups, stews, and other quick-cooking recipes.
High-Speed Blender
Ensures a silky, lump-free sauce in minutes. Versatile for smoothies, sauces, and creamy soups.
Measuring Cups and Spoon
Provide precise ingredient measurements for consistent results, crucial in sauces and baking.
Small Saucepan (Optional)
Useful for stovetop cooking if an Instant Pot isn’t available; also perfect for heating sauces or melting chocolate.
Spatula
Helps scrape every bit of sauce from the blender for minimal waste. Multipurpose for mixing, folding, and serving.
Creamy Vegan Nacho Cheese Sauce
Equipment
- 1 Instant Pot (or small saucepan)
- 1 high-speed blender
- Measuring cups and spoons
- 1 Spatula
Ingredients
- 1 cup cooked potato
- ¼ cup cooked white or yellow onion
- ¼ cup cooked carrots
- 3 tablespoons cooked red pepper
- 3 medium garlic cloves
- ¾ cup cashews
- ¼ –½ cup liquid reserved from cooking the vegetables or vegetable broth
- ½ –¾ cup unsweetened plain cashew or almond milk
- ½ –¾ cup nacho jalapeño slices
- ¼ cup juice from nacho jalapeño slices
- ¾ teaspoon sea salt
- Optional: ¼–½ teaspoon chili powder chipotle powder, or cayenne pepper for extra heat
- Optional garnish: extra nacho jalapeño slices
Instructions
- Prepare Ingredients: Begin by gathering all vegetables—potato, onion, carrots, red pepper—and cashews. Peel, chop, and precook them as needed. Cooking the vegetables until soft ensures a creamy, smooth final sauce, while cashews provide a rich, velvety texture.
- Cook Vegetables: Using an Instant Pot, combine raw potato, onion, carrots, red pepper, garlic, and cashews with 2 cups of water. Cook on manual high pressure for 5 minutes, then carefully allow the steam to release. Alternatively, place everything in a covered pot on the stovetop and simmer for 20–25 minutes until vegetables are tender.
- Reserve Cooking Liquid: Once the vegetables are cooked, measure and set aside about ½ cup of the cooking liquid. This liquid adds flavor and helps achieve the perfect consistency when blending the sauce. Adjust the amount depending on whether you prefer a thicker or thinner sauce.
- Combine Ingredients in Blender: Transfer the cooked garlic and cashews into a high-speed blender. Add the measured vegetables along with the reserved cooking liquid, unsweetened cashew or almond milk, jalapeño slices, jalapeño juice, and sea salt. Include optional chili powder or cayenne for additional heat.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy, with no visible chunks. Scrape down the sides with a spatula as needed to ensure all ingredients are incorporated evenly, creating a luscious, cheese-like texture.
- Adjust Consistency: If the sauce is too thick, add small amounts of reserved liquid or plant milk gradually. Blend again until the desired creaminess is achieved. Taste and adjust seasoning, adding more salt or jalapeño for flavor balance.
- Serve and Store: Serve immediately as a dip or over nachos. The sauce will thicken as it cools, so if storing, keep in the refrigerator in an airtight container. Reheat gently on the stovetop, stirring occasionally, to restore its creamy texture. Garnish with extra jalapeño slices if desired.
Notes
- Cook vegetables until very soft to ensure a creamy, smooth texture. Cover the pot while simmering to steam them faster.
- Reserve some of the cooking liquid to adjust consistency and add extra flavor. Add gradually until desired thickness is reached.
- Adjust jalapeño slices according to spice preference, adding more for heat or fewer for mild flavor.
- Use a high-speed blender for best results; if unavailable, blend longer to achieve a smooth consistency.
- Sauce thickens as it cools; warm gently on the stovetop if it becomes too firm.
- Makes about 3 cups of sauce, with a serving size of ¼ cup.
Chef’s Secrets For Creamy Vegan Sauce
The key to a velvety vegan nacho cheese sauce is cooking vegetables thoroughly and using a high-speed blender.
Soft, well-cooked vegetables blend effortlessly with cashews, creating a smooth, luscious base.
Reserving some of the cooking liquid allows precise control over texture, while careful seasoning—including jalapeños, salt, and optional chili powders—balances heat and flavor.
Using cashew or almond milk enhances creaminess without overpowering natural vegetable sweetness.
Patience during blending and tasting as you go ensures a sauce that is perfectly rich, flavorful, and adaptable for a variety of dishes.
Serving Suggestions To Impress Guests
Serve this nacho cheese sauce over tortilla chips for a classic vegan nachos experience.
It also works beautifully as a dip for fresh vegetables, soft pretzels, or roasted potato wedges.
Drizzle it over baked vegetables, tacos, or grain bowls to elevate everyday meals.
For presentation, garnish with extra jalapeño slices or a sprinkle of smoked paprika.
This versatile sauce is ideal for parties, casual gatherings, or as a flavorful addition to meal prep containers, providing a plant-based alternative that everyone can enjoy.
Storage Tips For Best Results
Store the sauce in an airtight container in the refrigerator for up to 5 days.
The sauce thickens as it cools; reheat gently on the stovetop or in a microwave, stirring occasionally, to restore its creamy consistency.
Freezing is possible for up to 2 months—thaw in the refrigerator overnight and blend briefly before serving.
Keep toppings or garnishes separate until serving to preserve freshness and texture.
Using reserved vegetable cooking liquid or a splash of plant milk while reheating ensures the sauce maintains a smooth, pourable consistency.
Frequently Asked Questions Answered
1. Can I use raw vegetables instead?
Yes, but cooking vegetables until soft is essential for a smooth, creamy texture. Raw vegetables will produce a chunkier sauce and may require more liquid.
2. Can I substitute cashews with other nuts?
Almonds or macadamias can work, but cashews provide the creamiest texture and mild flavor ideal for nacho cheese sauce.
3. How spicy is this sauce?
The heat depends on the amount of jalapeños added. Start with a small amount and adjust to taste, adding more for desired spiciness.
4. Can I make this ahead of time?
Yes, the sauce can be prepared in advance, stored in the refrigerator, and reheated. The texture may thicken, so gently warm and stir before serving.
5. Is this sauce gluten-free?
Yes, all ingredients are naturally gluten-free. Serve with gluten-free chips or vegetables to keep the dish completely gluten-free.
This recipe has been adapted and simplified from the original version by pickyeaterblog. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
