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10 Minute Vegan Nacho Cheese Sauce – Vegan Queso

September 4, 2017 By Richa 30 Comments

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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 

10 Minute Vegan Nacho Cheese Sauce. Easy Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe. | VeganRicha.com

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!

10 Minute Vegan Nacho Cheese Sauce. Easy Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe. | VeganRicha.com

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. Easy Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe. | VeganRicha.com

10 Minute Vegan Nacho Cheese Sauce. Easy Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe. | VeganRicha.com
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4.84 from 12 votes

10 Minute Vegan Nacho Cheese Sauce - Vegan Queso

10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiment
Cuisine: Mexican, Vegan
Servings: 4
Calories: 155kcal
Author: Vegan Richa

Ingredients

  • 1.5 tbsp oil , olive oil or organic safflower
  • 2 cloves garlic , finely chopped
  • 2 tbsp finely chopped onion
  • 1/4 cup (37.25 g) chopped green bell pepper , finely chopped
  • 3.5 tbsp flour , unbleached all purpose flour
  • 3/4 tsp (0.75 tsp) smoked paprika
  • 1/2 tsp (0.5 tsp) each of cumin ,garlic powder, dried oregano
  • 1/4 tsp (0.25 tsp) chipotle pepper powder or 1/2 tsp adobo sauce
  • 1/4 tsp (0.25 tsp) onion powder
  • 1/4 tsp (0.25 tsp) ground mustard optional
  • 1 3/4 cup (413 ml) unsweetened non dairy milk , such as almond milk or soy milk
  • 1/2 tsp (0.5 tsp) salt
  • 4 tbsp nutritional yeast , less or more to preference
  • 1 tsp soy sauce optional

Optional Add ins:

  • 2 tbsp salsa
  • 2 tbsp (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

To make this Oil-free: Toast the flour on a dry skillet for 3 minutes until it starts to smell toasty. Remove from the skillet. Add onion and garlic and saute in broth. Add bell pepper and toasted flour and mix in. Add the spices and continue to cook for a minute. Add all of the non dairy milk and nutritional yeast and continue from step 2. The flour takes longer to mix in well and thicken. So whisk really well and cook a minute longer. 
 
To make this gluten-free: Use 1 tbsp rice flour and 2 tbsp cornstarch or arrowroot starch instead of flour and tamari instead of soy sauce. Or use my chickpea flour Nacho sauce. 
 
Nutrition is 1 of 4 serves. 

Nutrition

Nutrition Facts
10 Minute Vegan Nacho Cheese Sauce - Vegan Queso
Amount Per Serving
Calories 155 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 575mg25%
Potassium 337mg10%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 610IU12%
Vitamin C 8.6mg10%
Calcium 134mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
 

Filed Under: gluten free, snack, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Enrique Ramirez says

    September 4, 2017 at 11:24 am

    5 stars
    Wow looks delicious – I’ll have to make these nachos. I always have so many nachos!

    -Enrique, Vegan P2P Facebook Group

    Reply
  2. Meagan says

    September 4, 2017 at 3:13 pm

    5 stars
    This turned out soooo good!! My husband is very picky and LOVED it! Thank you!

    Reply
  3. Jeannine says

    September 4, 2017 at 4:20 pm

    3 stars
    I did no oil version. Was not thickening up. Had to add cornstarch. Also added more nutritional yeast.
    Pretty good.

    Reply
    • Richa says

      September 10, 2017 at 12:26 am

      Maybe cook for longer? The flour without the oil sticks to the veggies and might need additional time to mix in and thicken.

      Reply
  4. Cassie Autumn Tran says

    September 5, 2017 at 5:51 pm

    I bet this recipe is fabulous! It would probably taste wonderful on Mexican-style stuffed sweet potatoes!

    Reply
  5. ankush says

    September 6, 2017 at 3:03 am

    5 stars
    it look easy and delicious

    Reply
  6. JOSIE says

    September 7, 2017 at 6:06 am

    5 stars
    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!

    Reply
    • Richa says

      September 7, 2017 at 10:46 am

      Awesome!

      Reply
    • Linda says

      September 20, 2017 at 12:23 pm

      What’s a sauce maker?

      Reply
  7. Katrina says

    September 16, 2017 at 7:18 am

    5 stars
    Made this for taco night a few days ago. What a nice change of pace. And tasty! Thank you!

    Reply
  8. Shandan says

    October 2, 2017 at 5:38 pm

    Looks amazing! However it’s not gluten free (came up under that search)…it has both flour and soy sauce.

    Reply
    • Richa says

      October 2, 2017 at 11:08 pm

      See notes for gluten-free flour option

      Reply
    • christine says

      October 6, 2017 at 8:03 pm

      You should know the subs if you’re GF. Her recipes are all adjustable! You can use gluten free flour and tamari.

      Reply
  9. Carolin Schulz says

    November 18, 2017 at 12:32 pm

    5 stars
    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 🤗

    Reply
    • Richa says

      November 18, 2017 at 3:14 pm

      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

      Reply
      • TreeW says

        July 19, 2018 at 7:01 am

        Can this be frozen? Thanks

        Reply
        • Richa says

          July 19, 2018 at 10:34 am

          i think the consistency will change. i havent tried it. if you do, let me know

          Reply
  10. Sarah says

    January 19, 2018 at 9:52 am

    5 stars
    We had this last night. Sooooooo delicious!!!!!! My toddlers even liked it. Yay!

    Reply
    • Richa says

      January 19, 2018 at 10:31 am

      yay!

      Reply
  11. CruznV says

    June 11, 2018 at 6:08 pm

    What brand Black Salt do you use or is goid quality?? so many to chose from…

    Reply
    • Richa says

      June 12, 2018 at 9:34 am

      What black salt are you looking for? If its kala namak or indian sulphur black salt, then choose any that say indian. Generic black salt is different from Indian black salt which looks pink.

      Reply
  12. Tara says

    July 9, 2018 at 4:30 pm

    5 stars
    I made this today and it was really good! I put quite a bit of turmeric in to make it quite yellow (maybe 1/2 tsp?) It would have been even better if I’d used smoked paprika instead of regular but I was out. I used a bit extra garlic powder and cumin. I put a whole jalapeno in instead of most of the bell pepper. I chopped them briefly in a food processor then tossed them in. I also had to use about a tsp of corn starch mixed with water to get this as thick as I wanted. But, flavour wise, it was everything I wanted in a nut-free and quick queso recipe so thank you! Also I recommend using SILK soy creamer mixed with a bit of water for a nice alternative to soymilk. It’s my go-to for any cooking/baking recipes and always turns out nicely.

    Reply
    • Richa says

      July 9, 2018 at 5:41 pm

      great!

      Reply
  13. Daisy says

    August 8, 2018 at 10:09 pm

    5 stars
    hi

    What can i substitute nutritional yeast with? I am allergic to it. Thanks.

    Reply
    • Richa says

      August 8, 2018 at 11:00 pm

      1 tsp miso

      Reply
  14. Beth says

    October 10, 2018 at 10:47 am

    5 stars
    I’ve made this loads of times and it’s soooo yummy. I always use jalapeno instead of bell pepper because I prefer it spicy and I make a few minor adjustments. However, I’m going to try the oil free version next time and I’m trying to get a grip on the instructions!

    You say toast the flower, remove it, and then saute the garlic and onion in broth? Like vegetable broth? How much? I’m new to oil free cooking but learning. Thank you in advance! Can’t wait to try it.

    Reply
    • Richa says

      October 10, 2018 at 5:56 pm

      awesome! about 2 tbpsp broth. Add more if the onion starts to scorch or stick too much,

      Reply
  15. Debbie Dobbs says

    August 25, 2020 at 5:50 pm

    5 stars
    This was so easy & so fantastic! Made the nachos taste so good! Husband is vegan & this recipe was a godsend!
    Delicious! I added a lil chili powder at the end

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 8:01 pm

      I’m so glad taht you enjoyed them together – that’s great.thank you!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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