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Vegan Nacho Cheese Sauce|Your Mom's Vegan

Vegan Nacho Cheese Sauce

Get your spoon ready, because you are going to be eating this stuff out of the jar. This is a great vegan cheese sauce to use for Mexican dishes, cream soups, pasta, baked potatoes...and obviously...nachos. 

Course Main Course, Sauce, Side Dish, Soup
Keyword Cheese, Nut-free, Sauce, Sweet Potato, Tofu

Ingredients

  • 1 1/2 cups cashews soaked if you don't have a high speed blender
  • 1/2 pkg tofu (about 7 oz.) I use firm
  • 1/2-3/4 cup water start with the smaller amount and add more if needed to get things moving in the blender
  • 1/2 cup cooked sweet potato orange fleshed type
  • 1/2 cup nutritional yeast
  • 1-2 tsp salt optional
  • 1 tbsp red wine vinegar or 1/2 tsp lactic or citric acid powder
  • 1-2 tsp smoked paprika
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder

Instructions

  1. Add cashews and water to the blender. Blend on low for a minute until the cashews have incorporated the water. 

  2. Add the tofu and blend until it gets worked into the cashew water.

  3. Add all the rest of the ingredients and blend on high until completely smooth. 

  4. Pour into jars and pour onto all things that need a cheesy sauce. Enjoy!

Recipe Notes

  • You can make this without the tofu and sweet potato...increase the cashews to 3 cups and add enough water to cover them in the blender with an inch of water over them. 
  • You can make it without the cashews at all. Add a full package of tofu and decrease the water to about 1/2 cup. 
  • You can change the spices to suit whatever recipe you will be using this cheese sauce in.