Nachos with Vegan Cheese Sauce–3 Variations

Serves 2

20 Minute Prep Time

By Morgan Shupe on June 9, 2015 , categorized in Sides & Appies, Snacks

Not so average nachos are on our menu tonight. With not one, but THREE variations of vegan cheese sauces—ranging in difficulty from Easy Cheezy to Hard Cheddah—these nachos are a crowd pleaser.

Make your favorite Cheeze option and then pick one of these three ways (or another out of the box idea), to serve:

  1. Use as a dip.
  2. Layer chips with nacho cheese sauce, green onions, jalapenos, and olives. Warm in oven at 350F for a few minutes. Serve with salsa and guacamole.
  3. Get adventurous and pour over vegetables, pasta or anything you like. NACHO BROCOLI?!?! MAC AND NACHO CHEESE? The possibilities are endless.

Nachos with Vegan Cheese2


  • Chips
  • Cilantro
  • Scallions
  • Black olives
  • Pickled jalapeño
  • Salsa
  • Guacamole
  • Cheeze variation of choice:


  • Option 1: Eazy Cheezy
  • 1 cup unsweetened almond milk
  • 1½ Tbsp non-GMO corn starch
  • ¼ cup roasted red peppers, chopped
  • 4 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • ½ lemon, juiced
  • 1 Tbsp Dijon mustard
  • Salt, as desired
  • ½ cup salsa, drained of any excess liquid
  • Option 2: Right in the Middle
  • 2 cups cauliflower florets
  • 2 cups water
  • 5 Tbsp nutritional yeast
  • 1 lemon, juiced
  • 1 clove garlic
  • ½ Tbsp miso paste
  • ½ Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne
  • ⅛ tsp turmeric powder
  • 1 tsp sea salt, or to taste
  • Option 3: Hard Cheddah
  • 1 long purple eggplants, cut in halves
  • Olive oil, as needed
  • 1 cup raw cashews, soaked for 8 hours and drained
  • 1½ cups water
  • ¼ cup roasted red peppers, chopped
  • 4 Tbsp nutritional yeast
  • ½ lemon, juiced
  • 2 cloves garlic
  • ½ Tbsp miso paste
  • ½ Tbsp Dijon mustard
  • ½ cup salsa, drained
  • 1 tsp sea salt, to taste


  1. Option 1: Eazy Cheezy

    1. In a blender, combine all ingredients except salsa. Blend until very smooth.
    2. Add into a saucepan and warm until sauce thickens about 5 minutes.
    3. Once thick stir in salsa. Serve warm.
  2. Option 2: Right in the Middle

    1. Bring water to a boil. Add cauliflower and cook until soft.
    2. Transfer cauliflower and cooking liquid to a blender and blend with remaining ingredients.
    3. Taste and adjust seasoning as desired. Serve warm.
  3. Option 3: Hard Cheddah

    1. Preheat oven to 400F. Drizzle eggplants with olive oil and bake on a cookie sheet for 8 to 12 minutes or until soft.
    2. Peel skin off of backed eggplant.
    3.  Combine together all remaining ingredients, except salsa, with eggplant.  Blend on high until very smooth.
    4. Warm the sauce on medium heat until hot about 5 minutes. Stirring often.
    5. Fold sauce in with drained salsa.
    6. Enjoy warm.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.