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10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe. Jump to Recipe
This Creamy 10 Minute Cheese Sauce is flavorful and works amazingly for Nachos, Tacos, Mexican style bowls and everything! Some bell pepper, individual spices so that you can adjust the flavor profile rather than depend on a pre-mixed chili powder, nutritional yeast for cheesiness and jalapeno make this a fabulous queso. I also like it in quesadillas or sandwiches instead of cheese and with chipotle pepper spiced baked sweet potato fries. So good!
I have another Nacho Cheese Sauce recipe using chickpea flour which is also nut-free. Both work really well. This is a doubled up portion of the cheese sauce used with Bell pepper Nachos that I posted recently. For a Cashew based sauce see this deeply flavorful Nacho Mac Casserole.
Easy, Flavorful and Ready in 10!
Use it on regular Nachos, bell pepper and cauliflower taco “meat” nachos, dress tacos or wraps and add to quesadillas!
If you make this cheese sauce, let me know how it turned out!.
10 Minute Vegan Nacho Cheese Sauce - Vegan Queso
Ingredients
- 1.5 tbsp oil, , olive oil or organic safflower
- 2 cloves garlic, , finely chopped
- 2 tbsp finely chopped onion
- 1/4 cup chopped green bell pepper, , finely chopped
- 3.5 tbsp flour, , unbleached all purpose flour
- 3/4 tsp smoked paprika
- 1/2 tsp each of cumin, ,garlic powder, dried oregano
- 1/4 tsp chipotle pepper powder or 1/2 tsp adobo sauce
- 1/4 tsp onion powder
- 1/4 tsp ground mustard, optional
- 1 3/4 cup unsweetened non dairy milk, , such as almond milk or soy milk
- 1/2 tsp salt
- 4 tbsp nutritional yeast, , less or more to preference
- 1 tsp soy sauce, optional
Optional Add ins:
- 2 tbsp salsa
- 2 tbsp chopped pickled jalapeno for garnish
- cilantro for garnish, lemon for tang
Instructions
- Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 2 minutes.. Add flour and mix in. Cook the flour in oil for 2 to 3 minutes, stirring occasionally. Mix in the bell pepper and cook for half a minute. Mix in the spices and cook for a few seconds.
- Mix in about half the non dairy milk and all of the nutritional yeast. Whisk frequently to mix in the lumps. Add the rest of the non dairy milk and bring to a boil. Cook until thickened. Taste carefully and adjust salt and flavor. Add more cumin or smoked paprika for smokier, chipotle for heat). Add a pinch of turmeric for color if you like and mix in.
- At this point, you can cool the mixture slightly and blend it to make it more creamier and smoother (optional). Mix in the salsa if using. Garnish with pickled jalapeno, cilantro and lemon if needed. Some chopped roasted pimiento or red bell pepper also is a great option to mix in. Serve over nachos, tacos, with chips, quesadillas and more.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We had this last night. Sooooooo delicious!!!!!! My toddlers even liked it. Yay!
yay!
Love this sauce ❤ Incredibly delicious!! Do you have any experience, for how long it can be stored in the fridge, Richa? Thank you in advance 🤗
It stays for upto 4 days, but the texture changes a bit and you need to reheat it, and add some non diary milk if needed if it has thickened too much
Can this be frozen? Thanks
i think the consistency will change. i havent tried it. if you do, let me know
Looks amazing! However it’s not gluten free (came up under that search)…it has both flour and soy sauce.
See notes for gluten-free flour option
You should know the subs if you’re GF. Her recipes are all adjustable! You can use gluten free flour and tamari.
Made this for taco night a few days ago. What a nice change of pace. And tasty! Thank you!
Made today – excellent & so easy! I used my sauce maker & so just put all of the ingredients in & let it do the work for me! Because of this I didn’t use the onions or bell pepper.
Thanks for the recipe Richa!
Awesome!
What’s a sauce maker?
it look easy and delicious
I bet this recipe is fabulous! It would probably taste wonderful on Mexican-style stuffed sweet potatoes!
I did no oil version. Was not thickening up. Had to add cornstarch. Also added more nutritional yeast.
Pretty good.
Maybe cook for longer? The flour without the oil sticks to the veggies and might need additional time to mix in and thicken.
This turned out soooo good!! My husband is very picky and LOVED it! Thank you!
Wow looks delicious – I’ll have to make these nachos. I always have so many nachos!
-Enrique, Vegan P2P Facebook Group