This easy recipe for Tofu Nacho Cheese Sauce is spicy, thick, and chunky with loads of flavor! It is perfect for Game Day!
This Tofu Nacho Cheese Sauce came about totally by accident. I tried unsuccessfully twice to make a tofu omelet with two different varieties of tofu. I included most of the ingredients here to make it have a nacho cheese flavor.
The consistency was more like a thick nacho cheese sauce than an omelet, so I decided to run with it. I made it for a third time, and this is the result. Yay for happy accidents!
Since Super Bowl is right around the corner, I figured this is the perfect time to post this recipe. If you plan on having guests that are vegan or lactose intolerant, this is perfect for them. They won’t even be able to tell that tofu is the main ingredient.
If you need a soy free nacho cheese sauce, I also have a Sweet Potato Nacho Cheese and a Vegan Nacho Cheese made with chickpeas.
This Tofu Nacho Cheese Sauce is spicy, thick and chunky with green chiles and salsa. It tastes great heated up and served with tortilla chips. What more could you ask for in a dip?
Other Game Day Recipes
- Caramelized Red Onion Dip
- Cornmeal Baked Avocado Tacos
- Guacamole with Baked Tortilla Chips
- Vegan BBQ Tostadas with Chipotle Hummus and Caramelized Onions
- Baked Tofu Nuggets
Tofu Nacho Cheese Sauce
This vegan queso is something you can feel good about eating because it is a healthy snack.
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Tofu Nacho Cheese Sauce
This easy recipe for Tofu Nacho Cheese Sauce is spicy, thick, and chunky with loads of flavor! It is perfect for Game Day!
Ingredients
- 14 ounces silken tofu
- 1/4 cup nutritional yeast
- 5 tablespoons green chiles divided
- 1 teaspoon turmeric
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup salsa
Instructions
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In a food processor, mix silken tofu, nutritional yeast, half of the green chiles, turmeric, corn starch, chili powder, paprika, cumin, cayenne pepper, and salt. Pour in a pan and cook on medium-high heat until it thickens. Add in salsa and the rest of the green chiles, and cook a couple of minutes longer, until heated through.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Tine says
I had no idea you could use tofu for making a dip! Trying this asap!
Willow Moon says
It works well in pudding too!
Alexa Brooks says
Yum and looks super easy to make!
Maggie Unzueta says
I’ve never tried to make nacho cheese sauce with tofu. Definitely saving this for later!
Kathy Brown says
Looks like this is going to make a great addition to my super bowl party. Looks amazing
Willow Moon says
Thanks Kathy!
Sam @ The Haunted Housewife says
Now that I think of it, I’ve literally never seen vegan nacho cheese sold at any of the stores I go to. Its one thing I missed when I went vegan, though! Thank you for the recipe! It looks delicious.
Willow Moon says
I think Follow Your Heart has a vegan nacho cheese block, but I don’t think I have seen a dip style vegan nacho cheese either.
Quinn Caudill says
What a unique recipe using tofu. I mean why not!
Aarika says
Oh yes!! I cant’ wait to make this recipe. I have all the ingredients except for cornstarch. Do you think I can get away with eliminating that ingredient or using a substitute? I rarely use cornstarch, so I don’t really want to purchase it. haha. Thanks for sharing this incredible recipe! Yum.
Willow Moon says
Thanks Aarika! I made this once without the corn starch. I think it really needs it for a thicker texture, but that’s me. You could use a substitute like flour, arrowroot, or potato starch.
Susan says
My family LOVES this dip! I’ll be making this again!
Willow Moon says
I’m so glad, thanks Susan!
J. Geoff Stoneking says
Any time I buy silken tofu, it’s 12 ounces. Do you know of a quick way to adjust the rest of the measurements to accomodate this?
Willow Moon says
You can adjust the servings to 7 on the recipe card, which will show 12.25 ounces of tofu. That’s the closet it will go to 12 oz., but then you’re looking at some crazy portions for the rest of the recipe, like 0.22 cups nutritional yeast. You could just use 12 ounces and follow the recipe as is. 2 ounces won’t make a huge difference in the recipe. I buy the refrigerated tofu which is always 14 ounces.