vegan cheese sauce nacho

First of all, what do you call cheeze that’s not your cheeze? NACHO CHEEZE *the crowd goes wild*

I have a couple of different ways I like to make my nacho cheeze sauce, depending on what veggies I have on hand but the fried onions are non-negotiable for me; they are what makes this sauce so darn delicious. 


1 small/medium boiled diced potato

1 medium boiled diced carrot (if I don’t have any carrots, a red or yellow bell pepper works just fine – raw or roasted)

1/2 or a whole white onion, diced and fried in pepper and chilli flakes till the edges are browned

5 heaped tablespoons of Engevita nutritional yeast flakes (or more – you can never really have too much)

2 garlic cloves (or less if you like, but you’re probably a vampire)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 teaspoon turmeric (helps you to get to a cheesey colour)

1 teaspoon vinegar

100ml almond milk (other dairy free milks will work but I haven’t tested them)


Whizz in a food processor till smooth.


Can serve as is or heat gently on the hob.

I like to have mine drizzled on chilli, nachos or as a dip for tortilla chips.

chilli vegan cheese




Leave a Reply

Your email address will not be published. Required fields are marked *