Creamy Nacho Cheese Sauce
Nacho Cheese Sauce that is buttery smooth, flavorful, and made entirely from plants! Use it as a dipping sauce for roasted veggies and potatoes, drizzle it over bean and grain bowls, top your tacos with it, or stir it into your pasta dishes. There are so many ways to use this sauce.
You can use your favorite squash or sweet potatoes for the base of this cheese sauce. Want it to be a spicy nacho sauce, add some habaneros or jalapeños! Not only is this cheese sauce super delicious, but it’s a good source of fiber and beta-carotene (the phytonutrient that gives the squash and sweet potatoes that bright orange color).
I am currently working on a tofu version of this recipe for those looking for another variation. It was kind of a last minute idea when cleaning out the freezer (I had some frozen tofu in there I needed to use up). Stay tuned!
Other recipes coming soon that use this cheese sauce as a base: Cheesy Baked Spaghetti Squash, Cheesy Broccoli Soup, and Nacho Cheese Taco Bake.
A few notes before you get started:
SQUASH VS. SWEET POTATO: The base of this Nacho Cheese Sauce can be made using sweet potatoes, butternut squash, buttercup squash, or even delicata squash. The sweet potato and butternut squash provide a slightly sweeter note to the sauce, while using delicata squash provides a bit of a nuttier taste. Each variation is so good, and allows a little flexibility for making this year-round.
ROASTING SWEET POTATO: You will need 1 large sweet potato, but feel free to roast more and freeze for future recipes or enjoy as part of your meals. Wash the potato(es) well. Place on a lined baking sheet roast on 425F for about 45 -60 min, or until well cooked. You should be able to pierce it easily with a fork. I like mine extra well done. In a pinch, you can also microwave the sweet potato until easy to pierce with a fork. The flavor of the potato is still good- just not as caramelized. Once cooled, remove the peel and mash the flesh of the sweet potato.
ROASTING SQUASH: Wash the flesh of the squash. Slice the squash in half (this applies for butternut, buttercup, and delicata squash). Clean out the seeds, and place the squash flesh side down onto a lined baking sheet. Roast on 425F for about 30-50 min, checking at about 30 min and then adding more time as needed. The flesh should be easily poked with a fork and the flesh easy to scoop out. The time will vary with the squash. I prefer mine to be nice and roasted. Once cooled, use a spoon to remove the flesh of the squash. Enjoy any leftover squash for meals throughout the week or freeze it for future uses. The squash can also be used to make granola! See my recipes: Gingerbread Granola and Pumpkin Spiced Granola
NUTRITIONAL YEAST: Nutritional yeast is one of my favorite ways to make dishes taste cheesy without the dairy! I prefer to use unfortified nutritional yeast, such as Sari Foods Nutritional Yeast, as the flavor is much better to me. Feel free to use your favorite brand in this recipe.
TURMERIC: Fresh vs. ground turmeric. Both are great options! If you have access to fresh turmeric, the flavor is just a bit smoother and less bitter than using the ground turmeric powder. The ground turmeric provides a quick and convenient way to use turmeric, and reap all of its wonderful health benefits. Both fresh and ground turmeric can stain, fingers and clothing, so be mindful when handling the turmeric.
MISO: Using miso in my recipes is one of my favorite ways to add the salty taste without using table salt directly. Unlike table salt, miso may actually be beneficial for blood pressure.
TAHINI: Tahini flavors vary greatly! Using a very mild tahini will provide best results in sauces. Some tahini brands have a very strong, roasted taste that will be way too overpowering in dressings. Using a raw tahini, such as Artisana Organics, can also help make the tahini more mellow in the sauce. My favorite tahini is the 365 tahini from Whole Foods. It’s smooth, creamy, and the flavor is not too overpowering in my dressings and sauces.
HOT CHILES: Want to take it up a notch? Adding habenaros, jalapeños, or your favorite hot chiles to this recipe will add a kick! Making this a spicy nacho cheese sauce, that’s my jam!
Creamy Nacho Cheese Sauce
Ingredients
- 1½ cups roasted and mashed sweet potato, delicata squash, or butternut squash
- 1 cup water , or more as need for thinning
- ½ cup nutritional yeast
- 3 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoons ground turmeric or ½ tablespoon chopped, fresh turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ -½ teaspoon black pepper, or to taste
Instructions
- Combine all the ingredients into a high-speed blender. Blend until smooth and creamy. Add additional water if needed for thinning. Adjust flavors to taste.
- Pour the cheese sauce into a saucepan and cook on medium-high heat, stirring often. Cook for about 10 minutes. Serve warm.
- Pour any remaining sauce into a container in store in the fridge for 3-5 days or transfer to the freezer for longer storage.
Kristina DeMuth