Vegan Nacho Sauce

Vegan Nacho Sauce

vegan nacho sauce


This is a vegan version of the melted nacho cheese dip that you might get at a movie theater or other event, often served with corn chips and jalapenos. It is a winner with kids, and I like to serve it with enchiladas and chili potatoes.


  • Ingredients
  • 2 cup(s) Water
  • 1/4 cup(s) Raw cashews Soaked for at least an hour beforehand
  • 4 ounce(s) roasted red peppers From a jar
  • 1 cup(s) Nutritional yeast
  • 2 tablespoon(s) cornstarch
  • 1 tablespoon(s) Lemon Juice
  • 1 1/2 teaspoon(s) Salt or to taste
  • 1/2 teaspoon(s) Onion Powder
  • 1/4 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) Cumin heaping


Combine all ingredients in a food processor until completely smooth. Transfer to a medium saucepan and whisk constantly over medium heat until thickened, about 5-6 minutes.

Can be stored in serving size containers in the freezer, and defrosted in microwave or on stovetop before serving.

Click here for a printable version.