Vegan Cheese Sauce (+ Variations)

by | Updated: July 20th, 2017 | Read time: 1 minute

Whether you’re gentle, delicate dipper or a forceful dunker, the time has come to take your homemade tortilla chips for a walk, dip or dunk on the vegan side. Forgo greasy, dairy-packed sauces and dive into this gluten-free, oil-free, vegan cheese sauce. If you’re allergic to nuts or not a fan of soy, fret not! This dunkable goodness is easily modified to suit your specific preferences – variations included below!

Vegan Cheese Sauce in Bowl Surrounded by Tortilla Chips |


1 (12 oz.) block silken tofu
1/2 cup sunflower seeds
1/2 cup raw cashews, soaked overnight
3/4 cup nutritional yeast
1 Tbsp. white miso paste or chickpea miso
2 tsp. onion powder
2 tsp. garlic powder
1-2 tsp. salt, or to taste
1/2 tsp. paprika
1 cup unsweetened non-dairy milk
1 cup water
1/3 cup lemon juice
1 Tbsp. hot sauce


  1. In high-speed blender, combine and process all ingredients until smooth.
  2. To heat, transfer to pot and cook over low heat. Or, serve as is.
  3. Use for mac and cheese, nachos, baked potatoes, dip and so much more!


  • For a spicy or nacho-style queso version: after blending, fold in 10 oz. can (drained) diced tomatoes with green chilies, minced jalapeno and an addition teaspoon paprika.
  • For a nut-free version: omit cashews and add hemp seeds and additional sunflower seeds.
  • For a soy-free version: omit tofu and add more nuts and seeds.