If you need a recipe for a quick and easy dairy-free (vegan) nacho cheese sauce, this is it!
Dairy and I have a love-hate relationship. I love how it can make almost anything I’m creating in the kitchen taste better.
Sorry, that’s a fact.
But I hate it’s inflammatory, mucus-producing, digestive-wrecking ways.
I’ll probably never cut out dairy completely. Trust me, I’ve tried. I just like it too much and decided life is too short to let any food be totally taboo.
For me and my family, I’ve found a good balance of allowing dairy to be in our lives on a limited basis, while exploring non-dairy alternatives so we don’t overdo it.
This Vegan Nacho Cheese Cheese Sauce is one of my ways of creating a little dairy-to-non-dairy balance. For anyone who is a strict vegan or has a dairy allergy, this is a Godsend.
What can you do with this Vegan Nacho Cheese Sauce? Oh, the possibilities!
It’s great as it is as simple vegan cheese dip for tortilla chips. But there are so many ways you can get creative with this! Vegan taco soup? Maybe a vegan chili mac pasta? What about a loaded baked potato (regular or sweet potato) with this sauce and beans and salsa? Sounds fabulous to me!Of course, you can use it to create a big plate of nachos, too. Next week, friends, I have an amazing healthy nacho recipe using this vegan nacho cheese sauce coming your way. You are going to LOVE it.
The best thing about this dairy-free awesomeness is that it takes about 10 minutes to make. No soaking cashews or cooking vegetables involved. I used a (plain) dairy-free yogurt as the base for this vegan nacho cheese sauce and it worked beautifully.
It’s quick, easy, and is a healthier alternative to traditional nacho cheese sauce. It’s all about balance, right?Print
10-Minute Vegan Nacho Cheese Sauce
This Vegan Nacho Cheese sauce is a quick, easy, and healthy alternative to traditional nacho cheese sauce.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Category: snacks
- 1 1/4 cups vegetable broth
- 1 cup plain non-dairy yogurt
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- pinch cayenne powder (optional)
- In a small sauce pan, bring the vegetable broth to a boil.
- In a small bowl, mix together the yogurt and flour. Stir until well combined.
- Reduce the heat on the vegetable broth and add the yogurt and spices to the saucepan.
- Cook and stir until thick and bubbly.
- Calories: 282
- Sugar: 30g
- Sodium: 589mg
- Fat: 1g
- Carbohydrates: 63g
- Protein: 3g