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Vegan Nacho Cheese Sauce
A rich and creamy vegan nacho cheese sauce for veggies, potatoes, and nachos.
Course
condiment
Cuisine
American, vegan
Keyword
vegan cheddar cheese sauce, vegan cheese sauce, vegan nacho cheese
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
8
Calories
36
kcal
Author
Monica Davis
Ingredients
1
teaspoon
white miso
(optional)
2
tablespoon
warm water
(to mix with the miso)
1 1/2
cup
soy milk (cold)
or any other plant-based milk or a can of coconut milk
1/3
cup
nutritional yeast
1
tablespoon
corn starch
or potato starch
1
tablespoon
tapioca starch
1
teaspoon
salt
1
dash
turmeric
US Customary
-
Metric
Instructions
Mix together miso with a small amount of water and set aside.
Add 1 ½ cups of cold plant-based milk to a saucepan.
Add in the starches, nutritional yeast, salt, and turmeric. Stir well with a whisk.
Turn on the heat to medium and stir constantly while heating.
After a few minutes (once your sauce starts to boil) it will thicken very quickly.
Allow it to boil for about 30 seconds and then remove from heat.
Pour in your miso mixture and stir until smooth.
Serve warm over broccoli, potatoes, or
nachos
!
Video
Notes
For thicker stretchier cheese sauce
Add an additional tablespoon of tapioca starch to the cold milk and follow the rest of the instructions the same way.
Tips for making a great cheese sauce every time
Make sure to add the starches while the milk is still cold and give it a good stir before turning on the heat!
Stir very frequently and do not walk away from the stove!
Your sauce with thicken very quickly once it reaches a certain temperature and if you are not stirring it at that time it will burn.
Add the miso at the end of cooking after the mixture has cooled off for a minute as to not overheat the miso and reduce its beneficial probiotics.
If you don't use all of the sauce, it will keep in the fridge for up to 5 days in a sealed container.
You can reheat the cheese sauce
by adding a few teaspoons of water and reheating in the microwave or on the stovetop.
Nutrition
Serving:
0.25
cup
|
Calories:
36
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
1
g
|
Sodium:
341
mg
|
Potassium:
100
mg
|
Sugar:
1
g
|
Vitamin A:
180
IU
|
Vitamin C:
3.3
mg
|
Calcium:
64
mg
|
Iron:
0.3
mg