Vegan Chili-Cheddar “Cheese” Sauce

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by | Updated: December 4th, 2016 | Read time: 1 minute

Nachos, healthy? Pop open a jar of preservative-packed, globby, bright-yellow cheese sauce and pour it over a plate of tortilla chips and…not so much. If, on the other hand, you stir up this homemade vegan version to serve with your favorite Tex-Mex snack, you’re on the right track! Dairy free and made with just the right combination of organic spices, this drizzle-able topping doubles as a dip for all of your favorite, good-for-you dunkables (think sliced veggie sticks, gluten-free soft pretzels, you name it!).

Vegan Chili Cheddar Cheese Sauce

Vegan Chili-Cheddar “Cheese” Sauce


1 Tbsp. non-dairy margarine
3/4 cup unsweetened, non-flavored almond milk
1/4 cup nutritional yeast powder
1 Tbsp. sweet rice flour or all-purpose flour
1/4 tsp. organic onion powder
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. black pepper
1/2 tsp. ground mustard seed


  1. In a saucepan over medium-low heat, melt margarine. Whisk in rice flour and cook for 1 minute.
  2. Whisk in ¼ cup almond milk and nutritional yeast until smooth
  3. Whisk in remaining almond milk and spices; cook over medium-low heat for 4-5 minutes until thickened, whisking constantly.
  4. Adjust seasonings to taste.