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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. |

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. |

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. |

10 Minute Vegan Nacho Cheese Sauce - Vegan Queso

4.63 from 16 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Course: Condiment
Cuisine: Mexican, Vegan
10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.
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  • 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


  • 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. 


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. 


Calories: 155kcal, Carbohydrates: 14g, Protein: 8g, Fat: 7g, Sodium: 575mg, Potassium: 337mg, Fiber: 3g, Sugar: 3g, Vitamin A: 610IU, Vitamin C: 8.6mg, Calcium: 134mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

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.

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4.63 from 16 votes (4 ratings without comment)

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  1. Darin says:

    Diabetic question. Can almond or chickpea flour be used in place of unbleached al purpose flour.

    1. Richa says:

      Yea use chickpea flour. Cook a few mins longer

  2. Debbie Dobbs says:

    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

    1. Vegan Richa Support says:

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

  3. Beth says:

    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.

    1. Richa says:

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

  4. Daisy says:

    5 stars

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

    1. Richa says:

      1 tsp miso

  5. Tara says:

    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.

    1. Richa says:


  6. CruznV says:

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

    1. Richa says:

      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.