10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Condiment
  • Cuisine: Mexican, Vegan

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.