Vegan Nacho Cheese Sauce
Easy, creamy vegan nacho cheese sauce with bold flavor. This dairy-free nacho cheese works on the stovetop or Instant Pot, and is perfect for dipping, pouring, and meal prep.
Ingredients
- 2 medium yellow potatoes roughly chopped (no need to peel)
- ¼ cup diced carrot
- ⅔ cup chopped onion
- 1 fresh jalapeño deseeded for less heat
- 8 garlic cloves peeled
- 2 tomatoes halved
- ¼ cup raw cashews unsalted, unroasted
- 1 ½ cups water
- 1 vegan bouillon cube omit if using broth instead of water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ cup unsweetened plant-based milk
- 1 tablespoon pickled jalapeños sliced
- 1 tablespoon brine the juice from the pickled jalapeños
- 1 tablespoon nutritional yeast
- 1 ½ teaspoon salt or to taste
- Black pepper to taste
- ⅛ teaspoon cayenne optional, to taste
- Optional: squeeze of lemon or lime
Instructions
Choose your method: Instant Pot or Stovetop
Instant Pot Instructions
- Set to Sauté. Add onion, carrot, and jalapeño with a splash of water and a pinch of salt. Cook 3–4 minutes, stirring occasionally.
- Stir in garlic and cook 1 more minute and turn off.
- Add potatoes, tomatoes, cashews, water, bouillon cube, and spices (except salt, nutritional yeast, and cayenne).
- Lock the lid and set the valve to Sealing. Pressure cook on High for 6 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
Stovetop Instructions
- In a medium pot, cook onion, carrot, and jalapeño with a splash of water and a pinch of salt for 3–4 minutes. Add garlic, cook 1 more minute.
- Add potatoes, tomatoes, cashews, water, bouillon cube, and spices (except salt, nutritional yeast, and cayenne). Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until tender.
Finish the sauce
- Carefully transfer everything to a blender. Add plant-based milk, pickled jalapeños, brine, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Taste and adjust if needed: Add cayenne for spice, a squeeze of lemon/lime for brightness, or more salt as needed. Thin with extra broth or milk if needed.
Notes
- Use a high-speed blender for the smoothest, creamiest texture.
- Blend in batches if needed, and be careful ot to let the steam build up when blending.
- Nutritional yeast: If you’re out, you can skip it, this still works great without it.
- For nut-free version, swap cashews with white beans or steamed cauliflower
- Sauce thickens as it sits—just stir and thin when reheating
- Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.
Nutrition
Calories: 147kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1006mg | Potassium: 653mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1618IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 2mg
