This easy Tofu Nacho Cheese is thick and creamy. Made with silken tofu, spices, salsa, and green chiles, it is loaded with flavor!
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"This was so good! I can't believe tofu was the base of this delicious, gooey cheese. I will be making it again. - Max"
This Tofu Nacho Cheese sauce is flavorful and comforting. You would never know it is dairy-free, nut-free, plant-based, and made with tofu. Soft silken tofu is the perfect base for a vegan cheese sauce.
It is perfect for Game Day or a party. It is so hearty, that it is practically a meal by itself. It's one of my favorite creamy sauces.
Serve this easy vegan cheese sauce with tortilla chips, on loaded Vegan Nachos, or on a Vegan Black Bean Burger. Dip some Spicy Baked French Fries or Baked Vegan Onion Rings into it.
Another great way to use it is Vegan Mac and Cheese with Nacho Cheese Sauce. Other vegan cheese recipes are my Vegan Cream Cheese recipe and Cashew Cheese Ball recipe.
Another easy dinner is my Vegan Taquitos recipe. My Vegan Cream Cheese Puffs recipe is a great appetizer.
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❤️ Why You'll Love It
- Made in about 15 minutes with simple ingredients, it is thick, creamy, and loaded with flavor.
- It's perfect for serving with tortilla chips, nachos, a loaded sweet potato, or on the cooked pasta of choice.
- If you have nut allergies, this sauce is perfect for you. There are no raw cashews in this sauce!
🧾 Ingredients
- Silken tofu (or soft tofu): The key ingredient of this recipe. It adds a creamy texture. I used silken tofu found in the refrigerated section of the grocery store. Silken tofu also works great in Tofu Mac and Cheese.
- Nutritional yeast: Adds a cheesy flavor. If you leave it out it won't taste as cheesy. You could use store-bought vegan parmesan, although I cannot speak to the results.
- Tapioca flour (tapioca starch) or cornstarch: When I originally posted this recipe I used cornstarch, but I found since then that I am intolerant to corn. You can use either, just note that you'll need twice as much tapioca flour.
- Green chiles: Adds spice. You could leave them out.
- Salsa: An easy way to add a ton of flavor. I used a medium chunky salsa. Use your favorite or make some homemade Restaurant Style Salsa.
- Turmeric: Adds an orange color. You can leave it out.
- Chili powder, paprika, cumin, cayenne pepper: Adds spice and nacho flavor. You could also use taco seasoning.
- Salt and pepper: Enhances flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Drain the excess water from the package of silken tofu. In a food processor or high-speed blender combine silken tofu, nutritional yeast, spices, tapioca flour or cornstarch, and half the green chiles.
Step 2: Blend until smooth and creamy.
Step 3: Pour mixture into a pan. Cook on medium heat until it thickens. Stir constantly so that it doesn't stick to the edges.
Step 4: Add salsa and the rest of the green chiles. Cook for a couple of more minutes.
🥡 Storage
This vegan nacho cheese sauce will last for 5 days in an airtight container in the fridge.
❄️ Can I Freeze It?
You can, but it does change the consistency a little bit. It will separate slightly after a day of being thawed in the fridge.
Stir, then reheat it and it comes together. It still tastes just as good.
🍽 Serving
- Tortilla chips
- Crackers
- Veggies
- Vegan Nachos
- Burrito
- Taquitos
- Vegan quesadilla
- Pasta
- Vegan Black Bean Burger
If you tried this Tofu Nacho Cheese Sauce Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This cheesy sauce is something you can feel good about eating because it is a healthy snack.
I originally posted this recipe on Jan. 21, 2017. I added new photos and text when I republished it.
📋 Recipe
Tofu Nacho Cheese Sauce
Equipment
Ingredients
- 14 ounces silken tofu drained
- ¼ cup nutritional yeast
- 5 tablespoons green chiles divided
- 1 teaspoon turmeric
- ¼ cup tapioca flour (or 2 tablespoons cornstarch)
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper
- ½ cup salsa
Instructions
- In a food processor, mix silken tofu, nutritional yeast, half of the green chiles, turmeric, tapioca flour, chili powder, paprika, cumin, cayenne pepper, and salt.
- Pour in a pan and cook on medium heat until it thickens. Add in salsa and the rest of the green chiles, and cook a couple of minutes longer, until heated through.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Max Broad says
This was so good! I can't believe tofu was the base of this delicious, gooey cheese. I will be making it again.
Willow Moon says
Thank you, that makes me so happy!