Nacho Cheese Sauce



I came up with this recipe for my husband. Nachos are his favorite, and always a sure-fire hit with the kiddos.

A lot of plant-based nacho sauce recipes use cashews and while delicious, I rarely have cashews on hand. I use white beans instead, which means I can whip this sauce up with ingredients that I usually have in the pantry (and save a couple bucks!)


  • 4 C. water
  • 1/2 C. all-purpose flour
  • 15 oz. can white beans (Cannellini/Navy/Great Northern/Butter,) drained and rinsed
  • 4 oz. roasted red peppers, drained
  • 1/2 C. nutritional yeast
  • 1 T. cumin
  • 2 t. onion powder
  • 1 t. garlic powder
  • 1 t. salt



Step 1

Add all ingredients to blender. Blend until smooth.

Step 2

Pour mixture into large saucepan.

Step 3

Turn heat to medium-high. Once mixture is warm, start whisking.

Step 4

Continue whisking until mixture has come to a boil and thickened.

Step 5

Spoon over tortilla chips and serve with your favorite nacho ingredients!

Step 6

Leftovers can be stored in the fridge. Mixture will thicken. Reheat over medium-high and whisk to remove any lumps, adding a splash of water to thin if necessary.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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