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    Home » Recipes » Mexican Inspired

    Published: Mar 2, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Tofu Nacho Cheese Sauce

    Jump to Recipe Pin Video

    This easy Tofu Nacho Cheese is thick and creamy. Made with silken tofu, spices, salsa, and green chiles, it is loaded with flavor! 

    Tofu Nacho Cheese with tortilla chips.

    This Tofu Nacho Cheese sauce is flavorful and comforting. You would never know it is dairy-free, plant-based, and made with tofu.

    It is perfect for Game Day or a party. It is so hearty, that it is practically a meal by itself.

    Serve it 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.

    I've even made Pasta with Nacho Cheese Sauce.

    Other recipes to try are my Vegan Taquitos recipe and Vegan Cream Cheese Puffs recipe.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • Other Tofu Cheese Recipes
    • 🎥  Video
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    🧾 Ingredients

    Ingredients with labels.
    • Silken tofu: Adds the creamy texture. I used silken tofu found in the refrigerated section of the grocery store.
    • Nutritional yeast: Adds a cheesy taste. If you leave it out it won't taste as cheesy. You try use store-bought vegan parmesan, although I cannot speak to the results.
    • Tapioca flour or cornstarch: When I originally posted this recipe I used cornstarch, but 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: I used a medium chunky salsa. Use your favorite or make some homemade Restaurant Style Salsa.
    • Turmeric: Adds color. You can leave it out.
    • Chili powder, paprika, cumin, cayenne pepper: Adds spice and nacho flavor. You could also use taco seaosning.
    • Salt and pepper: Enhances flavors and adds flavor.

    This is an overview of the ingredients. 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

    Ingredients in a food processor before and after mixing.

    Step 1: In a food processor or blender combine silken tofu, nutritional yeast, spices, tapioca flour or cornstarch, and half the green chiles. Blend until smooth and creamy.

    Mixture in a pan with salsa and green chiles.

    Step 2: Pour mixture into a pan. Cook on medium-high heat until it thickens. Stir constantly so that it doesn't stick to the edges.

    Step 3: Add salsa and the rest of the green chiles. Cook for a couple of more minutes.

    🥡 Storage

    This vegan nacho cheese sauce will last 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

    Other Tofu Cheese Recipes

    • Tofu Ricotta
      The Most Amazing Tofu Ricotta
    • Tofu Feta
      Tofu Feta
    Tofu Nacho Cheese with tortilla chips.

    🎥  Video

    This vegan cheese 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.

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Tofu Nacho Cheese
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    4.67 from 3 votes

    Tofu Nacho Cheese Sauce

    This easy Tofu Nacho Cheese is thick and creamy. Made with silken tofu, spices, salsa, and green chiles, it is loaded with flavor! 
    Course Appetizer
    Cuisine Mexican inspired
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 8 (Makes 2 cups)
    Calories 49kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 14 ounces silken tofu
    • 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
    US Customary - Metric

    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-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.
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    Nutrition

    Calories: 49kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 223mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1.4mg | Calcium: 20mg | Iron: 0.7mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos
    • Serrano Salsa on a plate with tortilla chips.
      Serrano Salsa
    • Vegan Chilaquiles
      Vegan Chilaquiles

    Reader Interactions

    Comments

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      Recipe Rating




    1. Anna says

      April 02, 2019 at 4:04 pm

      It was good, but it felt like it was missing something. I used it on a burrito. The nooch was too dominant to let other flavors come through I think

      Reply
      • Willow Moon says

        April 02, 2019 at 4:07 pm

        I mainly tasted the spicy flavors when I made it, but I guess that depends on how spicy your salsa and green chiles are.

        Reply
    2. J. Geoff Stoneking says

      December 07, 2018 at 8:21 pm

      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?

      Reply
      • Willow Moon says

        December 08, 2018 at 8:42 am

        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.

        Reply
    3. Susan says

      June 19, 2018 at 8:14 am

      My family LOVES this dip! I'll be making this again!5 stars

      Reply
      • Willow Moon says

        June 19, 2018 at 8:27 am

        I'm so glad, thanks Susan!

        Reply
    4. Aarika says

      January 25, 2017 at 1:27 pm

      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.

      Reply
      • Willow Moon says

        January 28, 2017 at 9:27 am

        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.

        Reply
    5. Quinn Caudill says

      January 25, 2017 at 6:08 am

      What a unique recipe using tofu. I mean why not!

      Reply
    6. Sam @ The Haunted Housewife says

      January 24, 2017 at 4:10 pm

      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.

      Reply
      • Willow Moon says

        January 25, 2017 at 10:21 am

        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.

        Reply
    7. Kathy Brown says

      January 24, 2017 at 12:21 pm

      Looks like this is going to make a great addition to my super bowl party. Looks amazing

      Reply
      • Willow Moon says

        January 25, 2017 at 10:17 am

        Thanks Kathy!

        Reply
    8. Maggie Unzueta says

      January 24, 2017 at 11:46 am

      I've never tried to make nacho cheese sauce with tofu. Definitely saving this for later!

      Reply
    9. Alexa Brooks says

      January 24, 2017 at 9:43 am

      Yum and looks super easy to make!

      Reply
    10. Tine says

      January 24, 2017 at 8:03 am

      I had no idea you could use tofu for making a dip! Trying this asap!

      Reply
      • Willow Moon says

        January 25, 2017 at 10:17 am

        It works well in pudding too!

        Reply

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