Move over vegan cheese shreds! This homemade dairy-free nacho cheese sauce is free of additives, full of flavor, and is already melty for topping tortilla chips, bowls, and more. It’s thick, gently rich, mild in heat (but we do have options to spice it up!), and has delicious depth in flavor.
Dairy-Free Nacho Cheese Sauce from Chef Alex Bury
Over the years, we’ve posted a dizzying array of cheesy sauces. So I’ve decided to merge them, while adding more options and details to some of the original recipes. This particular dairy-free nacho cheese sauce was shared with us by Chef Alex Bury back in 2006. Her recipe is a classic, and one that many other vegan cheese sauce recipes have been based on! I’ve stayed true to her formula, but have tweaked it a touch while expanding the directions, options, and pertinent information.
Why You’ll Love this Cheesy Sauce Recipe
- Nut-Free and Soy-Free: In addition to being dairy-free, this vegan nacho cheese sauce recipe is made without cashews, almonds, tofu, and milk alternatives of any king.
- Ready in Minutes: I’m not speedy in the kitchen, and even I had this sauce hot and ready in 15 minutes.
- Free of Additives: Most cheese alternatives at the store contain thickeners, colors, and other ingredients you don’t readily buy at the store. This version is simple, and uses basic ingredients.
- Satisfying Texture: It’s thick, rick, and satiating compared to many other cheesy sauces we’ve tried. It’s also high in vitamins, protein, and fiber, to round out meals and snacks.
- Versatile & Adaptable Flavor: This is a mild nacho cheese sauce that pairs well with various foods, and has options for spicing it up!
- Budget-Friendly Ingredients: It uses basic foods you’ll find in most dairy-free pantries and is far cheaper than buying cheese alternatives!
The Scoop on Nutritional Yeast
One of the key ingredients in many vegan cheesy sauces is nutritional yeast. This is a classic recipe, so it also highlights this special ingredient, which has become a staple in countless dairy-free kitchens. Nutritional yeast is basically deactivated baker’s yeast that’s been fermented and heat treated. It has been used as a seasoning and health food for many decades. Most brands are also fortified with B vitamins, including vitamin B12, which is why it’s popular with vegans. It comes in flakes or powder (we always use the flakes) and has a surprisingly cheesy taste.
Where to Find Nutritional Yeast
Nutritional yeast is available at natural food markets, supplement stores, and even in many mainstream grocers. Look for it in the baking aisle, supplements, or near nutritional powders. I usually buy it at Target or on Amazon. It can seem a little expensive, but it’s very lightweight. So a relatively light bag or canister can last quite a while. And I’m not brand loyal. Whatever brand is available and on sale is what goes into my cart. All in all, the amount of nutritional yeast used in this relatively big batch recipe cost me about $1.
A Chef’s Roux-less Method
Sauce recipes that use flour for thickening often start with a roux. The fat (oil in this case) is heated, and the flour is whisked in. You continue it for 2 to 3 minutes (while whisking) to pre-cook the flour. Because a roux does need constant attention, many chefs opt to skip the roux. Instead they cook all of the ingredients together for a longer period of time (10 minutes) to properly cook the flour. This also eliminates the floury taste. Chef Alex chooses this roux-less method, which we appreciate, because it also has less margin for error!
More Ingredient FAQs
- Flour: Do you have a Gluten-Free Option? I think a gluten-free all-purpose flour blend could work well, but I’d add the water slowly, as you might need less. We did test using starch in place of the flour, but the resultant sauce lacked body and flavor. You can also try my Fuddrucker’s Style Sauce, which is gluten-free.
- Nutritional Yeast: What can I Substitute for the Nutritional Yeast? In many of our recipes that use nutritional yeast, I’m able to offer a good alternative. In this case, it’s a pretty key ingredient, so I hesitate to offer a substitution.
- Apple Cider Vinegar: Can I Use a Different Vinegar? It’s hard to say without testing, since ACV does have a special flavor to it. I think lemon juice would work in a pinch, and possibly rice vinegar.
- Oil: What Type of Oil Should I Use? I use a neutral-tasting oil to make cheesy sauces, like extra-light olive oil or grapseed oil. Most mild oils that you would use for baking should work well, but I would avoid coconut oil.
- Oil: Can I Substitute Plant Butter? You can definitely try using a dairy-free buttery spread or buttery sticks instead of oil. This will lend a deeper flavor, and will cause the sauce to set up even more when cooled.
- Dijon Mustard: Can I Use a Different Type of Mustard? You can substitute 1/4 to 1/2 teaspoon of dry / ground mustard for the Dijon mustard. A spicy brown mustard might also go well, but I would avoid yellow mustard. It is harsher in flavor than Dijon.
Special Diet Notes: Dairy-Free Nacho Cheese Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Dairy-Free Nacho Cheese Sauce
Ingredients
Method
- In a saucepan, whisk together the flour, nutritional yeast, salt, garlic powder, and black pepper until well combined and there are no little flour lumps.
- Whisk in 1 cup water and the oil until the mixture is smooth. Whisk in the mustard and vinegar.
- Place the pan over medium heat. Cook, whisking often, until it thickens and comes to a low boil. Reduce the heat to medium-low. Gradually whisk in the remaining 1 cup water. Continue cooking, whisking often, until it thickens to your desired consistency. You want to cook the sauce for about 10 minutes total. If it becomes too thick too soon, whisk in water as needed. If it becomes too thin, it's okay to cook it for longer.
- Serve the sauce while warm. The sauce will thicken more as it cools, but can be reheated and thinned out as needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!More Recipe Notes: Dairy-Free Nacho Cheese Sauce
Flavor Options
- Paprika: For mild hints of Mexican flavor and a deeper orange hue, add 1/2 teaspoons paprika or smoked paprika with the garlic powder.
- Onion: Give this vegan nacho cheese sauce a little more depth in flavor with a touch of onion powder. Add 1/4 teaspoon to 1/2 teaspoon onion powder with the garlic powder.
- Chili Powder: Add spice and color with 1/2 to 1 teaspoon chili powder. Keep in mind that chili powder comes in different heats. Stir it in with the garlic powder.
- Cayenne: For more heat, stir 1/8 to 1/4 teaspoon cayenne pepper in with the garlic powder.
- Red Bell Pepper: Put all ingredients in your blender instead of a saucepan. Add 1/2 cup fresh chopped bell pepper or 1/4 cup roasted red bell pepper and blend until smooth. Pour the mixture into your saucepan and continue with the recipe. You might need to add a little more salt with the fresh bell pepper. The roasted bell pepper will add a little extra tang, so consider tasting before adding the vinegar and mustard.
Serving Suggestions
- Nachos: This one is obvious, but it must be mentioned. Pile on some seasoned ground beef, sliced olives, jalapenos (for spicy), diced tomatoes, and even some shredded lettuce.
- Chips & Dip: We like it as a simple dip with tortilla chips.
- Veggies & Dip: Sliced fresh red bell peppers, cucumbers, and carrots are delicious with this dairy-free nacho cheese.
- Lunch Bowls: Go with a Mexican style rice bowl, a harvest-style quinoa bowls with roasted vegetables, or a simple chicken and broccoli pasta bowl.
- Enchiladas: Skip the fake cheese and use some of this dairy-free nacho cheese sauce in the filling, or dolloped on top.
- Baked Potatoes: This easy cheesy sauce can replace both the cheese and sour cream on a baked potato! Top with chives and crumbled bacon (or vegan bacon).
Make Ahead
- Time: You can make this sauce up to 1 day ahead, or store it in the freezer for a later date.
- Tips: This recipe makes a relatively big batch. You can freeze it into cubes or portion it into freezer bags for smaller households.
Storage
- Store: It will keep in an airtight container in your refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Defrost or Reheat: It can be reheated in the microwave, or on the stove top. We prefer the stove top as you’ll likely need to whisk in a little more water as it cooks. It will thicken more when it is stored.
Also Try our Dairy-Free Grilled Cheese Recipe!
