Nacho Cheese Sauce

By the Gracious Vegan

This sauce is a core ingredient for tacos, tostadas, nachos, and burritos at our house. No one misses grated cheddar cheese any more. The cashews and carrot give this sauce creaminess and heartiness. See below the recipe for ideas for plant-based tacos, tostadas, nachos, and burritos. 

See the sister recipes for this sauce, Mac ‘n’ Cheese Sauce and Plant-Based Tostadas. 

Makes about 2 cups 

Soak the cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes.

  • 1/2 cup raw cashews

Meanwhile, boil or steam the carrot(s) until soft. (Microwave with a few Tablespoons water for 2.5 minutes or use stovetop.)

  • 1 medium-large peeled carrot, cut into chunks, or 9 baby carrots (3 ounces) 

Blend all ingredients in a blender. 

  • The soaked cashews, drained

  • The cooked carrots, drained

  • 1 roasted and peeled red bell pepper, or 1/2 cup of roasted red pepper pieces from jar

  • 1 cup water

  • 1/3 cup silken tofu

  • 1/4 cup nutritional yeast

  • 1 teaspoon white or apple cider vinegar

  • 1 teaspoon or more sriracha, hot sauce, slices of pickled jalapeños, chipotle chili pepper, or canned chipotle pepper/adobo sauce to taste)

  • 3/4 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon turmeric

Transfer to a saucepan, bring to a gentle boil, and cook for 3-4 minutes, whisking frequently. Add more water if needed for the consistency you prefer. Taste to consider whether you want more nutritional yeast or salt and add more if desired. It is ready to serve. 

Tacos, Tostadas, Nachos, Burritos

Here’s a list of elements to choose from for making your customized Mexican handhelds.


Timing (for Nacho Cheese Sauce): about 25 minutes

Gluten-free

SauceLinda TylerUnder 30 minutes, Anti-Inflammatory, Silken tofuComment