Vegan Nacho Cheese Sauce

A hand lifts a thick, creamy orange sauce from a glass jar using a wooden stick.

Vegan Nacho Cheese Sauce

Stretchy, creamy, and bold—this easy vegan nacho cheese sauce is perfect for tacos, nachos, or dipping. A dairy-free game changer made with pantry staples!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serves

Calories 211kcal

Ingredients

1 ½ cups soy milk unsweetened; approx. 340ml
2 tbsp pickled jalapeño brine from a jar of pickled jalapeños; approx. 30ml
⅓ cup vegan butter or olive oil; approx. 76g
1 tbsp all-purpose flour approx. 8g
1 tbsp tapioca starch also called tapioca flour; approx. 8g
½ cup nutritional yeast approx. 28g
2 tbsp white miso paste approx. 36g
1 tbsp garlic powder approx. 7g
½ tbsp smoked paprika approx. 3.5g

Instructions

In a measuring jug or small bowl, whisk together the soy milk and pickled jalapeño brine. Set aside to let it slightly thicken for 2–3 minutes.
In a small saucepan, melt the vegan butter over medium-low heat. Add the all-purpose flour and whisk constantly for about 2 minutes, until the mixture smells slightly nutty and looks foamy.
Whisk in the tapioca starch, nutritional yeast, miso paste, garlic powder, and smoked paprika until combined.
Slowly pour in the soy milk mixture, whisking constantly to prevent lumps.
Increase the heat to medium-high and bring to a simmer. Cook for 2–3 minutes, whisking frequently, until the sauce thickens and becomes stretchy.
Serve immediately with nachos, tacos, or as a warm, cheesy dip.

Video

Notes

This recipe was updated on 22 May 2025 to remove the blended carrots and cashews. This recipe is faster to make, and has more gooey viscosity and rich mouthfeel.

Nutrition information is estimated using vegan butter. If using olive oil, calories will be slightly higher (~253 kcal per serve).

Nutrition