This easy Tofu Nacho Cheese is thick and creamy. Made with silken tofu, spices, salsa, and green chiles, it is loaded with flavor!
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
- 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.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
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.
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
🎥 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 Sauce
Equipment
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
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Anna says
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
Willow Moon says
I mainly tasted the spicy flavors when I made it, but I guess that depends on how spicy your salsa and green chiles are.
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.
Susan says
My family LOVES this dip! I'll be making this again!
Willow Moon says
I'm so glad, thanks Susan!
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.
Quinn Caudill says
What a unique recipe using tofu. I mean why not!
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.
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!
Maggie Unzueta says
I've never tried to make nacho cheese sauce with tofu. Definitely saving this for later!
Alexa Brooks says
Yum and looks super easy to make!
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!