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Vegan Cheese Sauce

January 26, 2018 by Cara

Stuffed with hidden vegetables and free of soy, this vegan cheese sauce is the perfect sauce for dipping chips into. Your kids will never know they are eating cauliflower and bell pepper. What a Mom Win for you!

RELATED: Dairy Free Mac N Cheese

A blue bowl full of vegan cheese sauce with jalapeños next to it and some tortilla chips

Whoever said you had to eat a bunch of processed, fake, junk to enjoy vegan cheese sauce clearly hasn’t LIVED. It’s 2018, people! You can make delicious, vegan, nacho cheese that’s full of fresh vegetables and is actually good for you! By using cauliflower, carrot, and roasted bell pepper as your base, you’re able to create a creamy, and tasty nacho vegan cheese sauce–perfect to enjoy during the Super Bowl, or curled up on the couch while you binge watch your favorite shows. Either way works for me. I’m not here to judge, just to provide you with this cheesy-goodness. 

RELATED: Vegan Layered Goat Cheese Dip

a handing dipping a tortilla chip in a bowl of vegan cheese sauce

Que, so who’s ready for some queso?! You are! That’s who. Start getting those chips ready for dipping into this velvety and creamy Vegan Cheese Sauce:

Print
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a handing dipping a tortilla chip in a bowl of vegan cheese sauce

Vegan Cheese Sauce

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 1 cup vegan cheese sauce 1x
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Ingredients

Scale
  • 1/4 of an orange bell pepper
  • 1 c. cauliflower florets
  • 1 c. carrot, chopped
  • 1/2 c. water
  • 2 Tbsp. jalapeño juice, from a jar of jalapeños
  • 2 Tbsp. nutritional yeast
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic salt
  • 2 tsp. all purpose flour
  • pinch of sea salt
  • pinch of red pepper flakes

Instructions

  1. Set your oven to broil and line a piece of parchment paper on a baking sheet.
  2. Place the bell pepper, skin side up, on the baking sheet and lightly coat with olive oil. Broil for about 10 minutes, or until it starts to blister. Transfer the bell pepper to a bowl, cover with plastic wrap, and allow it to steam.
  3. In a pot, bring the cauliflower and carrot to a rapid boil for 8-10 minutes or until soft and cooked through. Drain and immediately transfer to a high speed blender.
  4. Add the blistered bell pepper, oil, water, jalapeno juice, seasonings, and nutritional yeast to the blender. Blend on medium-high until a smooth consistency is formed. Add more salt and/or jalapeno juice according to your preference.
  5. Heat a small saucepan over medium heat and add the cheese sauce. Once warm, whisk in the flour until desired thickness. Add salt and red pepper flakes to taste.
  6. Eat immediately, or refrigerate in a covered container for up to one week.

Notes

This is a very mild sauce. Amp up the spiciness by adding more jalapeno juice and a few pickled jalapeno slices and blend.
Note that the sauce will thicken up a little after it has cooled.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

RELATED: Cashew Cream Cheese

A white background with cheese sauce in a bowl and scattered chips

 

Bowls full of vegan cheese sauce, ready to be dipped

 

This post has been written by Hilaire Baumgartner, FnB contributor

Hilaire is the blogger behind the site Baumass Foods, where she makes and eats plant-based foods that are the bomb. When she is not in the kitchen or drinking kombucha, she can be found in the gym or chasing after her son. Follow Hilaire on Instagram, Facebook, Pinterest, and Twitter! You can read more about the Fork and Beans contributors here. 

 

YOU ALSO MIGHT LIKE:

  • Dairy Free Mac N CheeseDairy Free Mac N Cheese
  • Raw Vegan “Goat” Cheese DipRaw Vegan “Goat” Cheese Dip
  • Raw Garden Herb Spreadable “Cheese”Raw Garden Herb Spreadable “Cheese”
  • Gluten free Vegan Cheez-ItsGluten free Vegan Cheez-Its

Filed Under: Fresh Out of the Oven, Kid-Friendly, Nut Free, Sauces/Spreads, Snacks for Kids, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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Next Post: Lasagna Stuffed Peppers »

Reader Interactions

Comments

  1. Isaac Thomas

    January 31, 2018 at 2:33 am

    As a vegan, mexican food nights are my go to when having guests over! This is going to be an amazing addition to my guacamole to dip chips into!

    Isaac Thomas,

    Peace & Love

  2. Rachael

    January 26, 2018 at 10:29 am

    Wow this looks amazing! Definitely need to try this ASAP…yum!

    ★★★★★

    • Cara

      January 29, 2018 at 9:41 am

      Rich and velvety–it’s a must!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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