Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce
Vegan Nacho Cheese Sauce

My new obsession is nachos. Well, it isn’t that new, I think it was spring when I started to make these. It is all the fault of my friend; we were talking about lunch one day and she said she had been on a nacho kick. It was all over at that point. I came home that very day and started making nachos. It switched to taco salad for the summer, but as soon as it started to cool down again I’ve been back to nachos. I think the ingenious thing she said that made me “have” to try nachos that day was she was putting refried beans in the BOTTOM of the pan, then the chips on top. This, of course, makes the most sense ever as the chips get all crispy and warm, the beans warm up, and they don’t make everything soggy.

This recipe is just for the cheese sauce, but I’ll give you a quick run down of the rest. I heat my cast iron on the stove, saute a few cups of sliced veggies with a little salt and pepper, then dump them in a bowl. In the still hot pan I swirl a tablespoon of oil, then spread refried beans on the bottom. Top the beans with chips and pop it under the broiler for a few minutes until the chips are toasty brown and perfect. I then dump it on a plate, and pile on the veggies, nacho cheese sauce, and salsa. I then eat it all for lunch while watching my husband work out.

The cheese sauce. It is a variation of my cheese sauce from my cashew mac n cheese with some spice added. I made a nice big batch and freeze any I don’t use within a few days.


  • 3/4 cup peeled and cubed russet potato (1 small)
  • 2 TBL sliced carrot (1 very small)
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1/4 cup raw cashews
  • 3/4-1 cup reserved cooking water
  • 3 TBL nutritional yeast
  • 2 TBL tahini
  • 2 tsp dijon mustard
  • 1 1/2 tsp tomato paste
  • additional salt to taste
  • 1 small can diced green chilis
  • 1/2 tsp ground chipotle powder or one chipotle in adobo sauce


  1. Place potato and carrot in a small saucepan and cover with cold water.
  2. Add the vinegar and 1 tsp salt to water, bring everything to a boil partially covered, and boil for about 10 minutes.
  3. Add the cashews and continue to cook until the potatoes and carrots are completely tender, about 5 minutes more. They are done when they slide off a fork that is inserted into a piece of potato or carrot.
  4. Drain potatoes and carrots reserving at least 1 cup of the cooking water.
  5. Transfer potatoes, carrots, cashew, and 3/4 cup cooking water to a blender.
  6. Add nutritional yeast, tahini, mustard, and tomato paste and blend until smooth.
  7. Add more cooking water if you want the sauce to thin out a bit.
  8. Add green chilis and chipotle and pulse to combine.
  9. Taste, and adjust salt as needed.

Vegan Pesto Patty Pizza Quesadilla

Vegan Pesto Patty Pizza Quesadilla
Vegan Pest Patty Pizza Quesadilla

Ok, this has a long name, but it is descriptive. This takes a tortilla, adds pizza sauce and vegan cheese, then the pesto patty, fold it up and it is a little pizza, a little quesadilla, and some good protein and yum from the pesto patty. This is of course a way to use up the pesto patties you made last night since you have already consumed any leftover roasted eggplant. You can’t resist cold leftover eggplant can you? Me either. But that is not what this post is about. This post is about a meted cheesy, soul satisfying, delicious, vegan treat.

Vegan Pest Patty Pizza Quesadilla


  • Leftover pesto patty
  • 1 tortilla
  • 3 TBL or so Pizza sauce
  • 1/2 cup or so Vegan mozzarella cheese (I only use Daiya brand)


  1. Preheat oven to 350.
  2. Put tortilla on a baking sheet, spread pizza sauce evenly over tortilla, sprinkle with desired amount of cheese.
  3. Place the leftover pesto patty next to the tortilla pizza on the pan and cook everything in the preheated oven until the tortilla starts to brown and the cheese is melted, about 15 minutes.
  4. Remove everything from the oven.
  5. Break the pesto patty into pieces over half the tortilla pizza, fold tortilla in half over the patty and eat while reveling in the glory of a melty, satisfying, cheesy, pizza-like goodness that is still practically a health food.