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Vegan Nacho Cheese Sauce On a Dish

Easy Vegan Nacho Cheeze Sauce

  • Author: Jen
  • Total Time: 13 minutes
  • Yield: 1 cup of cheeze sauce 1x


A vegan nacho cheeze sauce that’s going to knock your socks off. Spicy, creamy, and all the cheeze flavor with none of the nutritional yeast.


  • 1/3 cup (46g) of cashews
  • 1/3 cup (49g) of hemp seeds
  • 1 (160g) red bell pepper
  • 1/2 cup (107g) of vegetable broth
  • 2 peeled garlic cloves (7g)
  • 1/2 teaspoon (3g) of onion powder
  • 1 teaspoon (4g) garlic powder
  • 1/8 teaspoon (1g) of chipotle pepper powder or cayenne pepper powder. I prefer the chipotle flavor but it works with cayenne as well. If you like spicy – feel free to add more, but I would recommend you taste test it first and then add more if needed.
  • 1/4 teaspoon of salt or more, adjust as needed.


  1. Cut off the top stem part of the red bell pepper and remove the seeds. Roughly slice it up into four and place in a high speed blender (maybe chop into smaller pieces if your blender is not too strong). Add the rest of the ingredients to the blender and process until smooth. You should achieve a smooth and creamy sauce consistency. If you do not have a high speed blender, I recommend you soak the cashews first for an hour but at the minimum 20 minutes if in a time crunch.
  2. Serve over nachos, over tacos, or drizzled over your favorite savory dishes.


  • Usually lasts around 3 days stored in an airtight container in the fridge.
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Category: Side Dish
  • Method: Blending

Keywords: cheese, vegan cheese, cheeze, gluten free, oil free, plant based, cheese alternative

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