Oh hello dear nacho cheese sauce of my DREAMS!

If you’ve been a reader for some time now then this method might look quite familiar to you and that’s because it’s an oldie of mine. So, that’s what we’re doing today.

Also, if I’m being 100% honest, I truly only wanted a good excuse to give this dish another try. GUILTY.

It’s simply DEEPLY GOOD and Worth keeping it for that. I also love that it’s not a nut based cheese sauce. While I do genuinely love a good cashew cream sauce, I often get requests for recipes without nuts in them and this vegan nacho cheese sauce completely delivers.

So, what’s in this nacho cheese sauce anyways?

cannellini beans
red bell pepper
jalapeno
nutritional yeast
veggie broth
dijon mustard
spices
and a bit of flour (you could use oat flour for a gluten free sauce!)

How to make Vegan Nacho Cheese:

THIS Vegan Nacho Cheese recipe actually uses white beans as the base. The beans are cooked (with some spices, broth, and a bit of jalapeno for a kick) and eventually pureed which results in a DELICIOUSLY creamy cheese sauce.

After it’s all simmered for a bit and the nutritional yeast and red pepper is added in, you’ll have something that looks a bit like this:

I simply used my blender (although an immersion blender or food processor would work simply fine) and blended it all up until I got a nice, smooth, and creamy cheesy consistency.

If you’re looking for a plant based, dairy-free alternative for nacho cheese, this dish is RELIABLE! And even if you’re not looking for either of those things, I think you should still try it!:)