Creamy and flavorful with a little kick. That’s what comes to mind when I think about this amazing vegan, oil free “cheeze” sauce. It’s easy to make. Uses common pantry ingredients. It’s delicious on just about everything making it one of the most versatile sauce recipes. That is why I make a full batch of it every week.
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A high powered blender is the best kitchen appliance to make this in. If you don’t own one you can try making it in your food processor. You want it to be blended until it is creamy smooth.
One of my favorite ways to enjoy the Chipotle Nacho Cheeze Sauce is over Ponachos . What are Ponachos? Simply air fried potato based nachos topped with a hearty layer of corn, beans or lentils, a generous pour of cheeze sauce, fresh cilantro, green onions and diced tomatoes. It’s a party for your mouth.
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We hope you will enjoy the video on how to make this recipe.
When you are cooking whole food plant based food with out oil, salt and sugar you want to use good quality spices as that is going to be your flavor boost! My favorite Spice Company is Local Spicery where they mill their own spices in small batches. So every time you order you know you are getting the freshest spices possible and you are supporting a small family owned business! Nick and Evelyn who own and operate Local Spicery are accomplished cooks and they are passionate about spices. They have an extensive line of SOS free spices, teas and adorable spice gift sets to choose from. When you place an order be sure to put Nutmeg Notebook in the order notes box on the check out page and indicate what two spices you would like a sample of and they will include two sample size spices in your order.
I love these whimsical dishes. Perfect for soup, oatmeal, sauces, salads and so much more.
I also make a version with oven roasted butternut squash using 3 cups in place of the potatoes and carrots or you can use 2 cups squash and 1 cup potatoes. It does set up in the fridge so just add some water or plant milk when reheating. Delicious!
You can make so many things with the Chipotle Nacho Cheeze Sauce. Make nachos with our Oil Free Tortilla Chips & Fresh Salsa, Ponachos, tostadas or tacos with either with my Cumin Black Beans or Chili Taco Lentils. Add fresh cilantro, green onions, diced tomatoes, corn, jalapenos, shredded lettuce and enjoy the feast. Enjoy a baked potato stuffed with steamed broccoli and smothered in cheeze sauce. Make a Nourish Bowl with steamed veggies, brown rice and a healthy pour of the cheeze sauce.
Cook some Corn in the Pressure Cooker and drizzle cheeze sauce over it, add some fresh cilantro and dig in! Yes it’s messy but oh so worth it. Have a napkin or two handy.
Keep the Chipotle Nacho Cheeze Sauce hot in a 3 QT Instant Pot for your next Mexican Buffet. Let everyone build their own Burrito Bowl and top it off with some cheeze sauce.
I use this 3 Qt for making batches of quinoa, oat groats and wild rice. It also works to keep sauces warm for a buffet.
My Mexican Chopped Salad is something to behold! It rivals any restaurant taco salad I have ever had. It even includes crispy no oil Corn Tortilla Strips.
Optional Variation: Use 3 cups cooked butternut squash instead of the potatoes and carrots. I like to use oven roasted butternut squash by cutting a whole squash in half length wise, scooping out the seeds. Place squash cut side down on a parchment lined rimmed baking sheet. Place in a preheated 400 degree oven for 45 minutes or until soft. How long to bake will depend on the size of the squash. Let cool and measure out 3 level cups of squash to use in place of the potatoes and carrots. Updated 11/08/21
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Glass jars are perfect for dry goods or fridge storage.
Chipotle Nacho Cheese Sauce
Equipment
- High Powered Blender
Ingredients
- 2 cups Cooked potatoes (peeled or unpeeled) OR butternut squash – peeled, microwaved, boiled or steamed
- 1 cup Cooked carrots – peeled – microwaved, boiled or steamed
- ½ cup nutritional yeast
- 2 cups water
- ½ cup rolled oats
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder – or to taste – cut back if you don't like spicy
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon jalapeno powder or to taste or use a fresh jalapeno optional
Instructions
- Put all ingredients in a high powered blender and blend for 2-3 minutes or until smooth and creamy. If you blend it long enough in a Vitamix or Blendtec blender it will get nice and hot!
- This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.
- Keep it refrigerated – it will last for 5-6 days. The sauce does get thicker when refrigerated so when reheating you can add a little water or unsweetened plant milk and heat it up in the microwave on 50% power to heat it up gently. Or put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.
Notes
Having a few healthy plant based oil free, salt free, sugar free, gluten free sauce recipes is just what you need to make everything taste even more delicious. This velvety smooth Vegan Alfredo Sauce will knock your socks off – it’s a very popular recipe with our subscribers. It’s also nice to have a good red sauce like my Classic Marinara Sauce made without oil or sugar. One question that comes up all the time with people who are new to this lifestyle is what do you use for a salad dressing? The Creamy Balsamic Dressing is an amazing salad dressing. Yes it really does taste good – people write to us all the time to say they make it and serve it to their family who are not plant based and it always gets rave reviews! I think you will like it too.
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Hi Tami -what kind of white potato – the Irish red-skinned type or the Yukon Gold type or the russet baking potato type? I can;t quite tell from your photos. Thanks for the recipe and all you do!
You can use any kind of white potato that you have on hand.
I so appreciate ALL the work you put into your site. This is a very tasty recipe. It’s amazing that oatmeal and vegetables combine into this sauce! I made the air fried corn tortilla chips as well which came out great! Thank you for these wonderful inspiring recipes. You are changing the world..one bite at a time! You’re a fantastic team!!!
I made this last night and couldn’t believe how good it was! This is my first vegan cheez recipe I’ve tried and my husband and I both loved it soooo much. Thank you for sharing the recipe!!!
Hi Debra,
Thank you so much for the positive feedback!
I finally made this sauce and absolutely love it! I was hesitant because I didn’t want to create a monster from my taste buds wanting more. Apparently I have found a way to stop before that happens. 🙂 I decided to try adding salsa to this base as I had 2 jars on hand. Delicious! And then because there was so much and I am only one, I decided to try freezing it. I used the Souper Cubes and they worked out wonderfully. Now I have lots of this delicious sauce on hand whenever I want it. Thank you so much!
Hi Nikki,
Thank you for the great feedback. It’s wonderful to know that it freezes well – thank you for sharing that.
Happy Cooking,
Tami
It’s getting to be the time of year when I like sauces – I made a batch of this cheezy sauce – it is delicious! The seasoning is spot on, though I’m starting out with half the chipotle powder lol. So looking forward to adding this to my naked veggies and pinto beans this week!
Thanks for another great recipe, Tami!
I have been looking at your videos for a while, I finally made one recipe. Last night i had left over potatoes cooked some carrots and made this cheese sauce. I didnt have any jalapenos, my first taste was exactly what you said not your regular cheese sauce. I gave some to my mom she is 79 she said it was good we had regular chips, I saw my bottle of hot sauce Chile Habanero a few drops of that and that was the kick ready for taco Tuesday. I have her watch the videos with me we are working in changing the way we eat. Her cardialogist Dr. Kim Williams Sr. Is a vegan . Is not easy I stop buying meat but somehow there is meat in my house all the time now. I have a membership with Dr. Fuhrman have tried some of his recipe, Dr. Greger , the watering mouth, Krocks in the kitchen, some recipes from you tube and now you and Tom. I dont know how to combine the food so that she can eat and be happy .I can do this alone but with my mom is a little harder I can eat soup and salad everyday. I just started chopping her salad you gave me a good idea, she ate it All no complaints. What do you suggest. I love you guys i thau it was funny you are the older version of Krocks in the kitchen. I started watching the truthaboutcancer docuserie in 2018 and that is were i have learn about all the food issues, but have not really done a big change. Thank you so much. I will be making taco lentils today.
Thank you Tami. Finally made this big batch of cheese sauce and will enjoy it on my bean and rice tacos and salads/veg. I did cut back the chipotle to 1/2 t and it is still plenty hot for me! Will probably add only 1/4t next time, maybe chipotle powder varies in its degree of heat or more likely I’m just a wuss! Have a great Sunday! Looking forward to your youtube live later today with Tom.
HI Eliz – so glad you like it!
What brand of nutritional yeast!
There are many different brands see what is available where you live or order the one from Well Your World that is the one I use. https://wellyourworld.com/nutmeg
I don’t have jalapeño powder. Is it possible to use pickled jalapeños instead?
Hi Divina,
Sure you could use pickled jalapenos or fresh ones!
Happy Cooking,
Tami
Hi Tami,
I love your you tube channel and blog! Thank you for being such an inspiration. I would like to make this recipe but I would like to eliminate the nutritional yeast as I have some health issues when I eat it. Is it best to just take it out or should I substitute it with something else? I would appreciate any advice. Thank you.
Thank you for your kind comments they are greatly appreciated.
I’ve never made it without the nutritional yeast but I do think it will still taste good. You may need to adjust the spice or you may need to add a little more oats if it’s too thin. A non dairy unsweetened yogurt can be subbed for nutritional yeast in some recipes it will give it that tang or sharpness that cheese has. I always suggest cutting recipes in half when altering and changing them. That way if you don’t love it you haven’t wasted a lot of ingredients.
Happy Cooking!
Thank you so much!
I made this with homemade French fries, and leftover chili and it was fantastic. Thank you Tami it’s a great recipe
I can’t wait to try this. Have you tried cooking the potatoes and carrots in the instant pot? If so, do you have directions for that? Thank you!
I have not made the potatoes and carrots in the IP. For this small amount I think it’s quicker to do them in the microwave. If you do try it in the IP I would use 1.2 cup water and cook for 5 minutes on high. Enjoy!
Hi, I’m allergic to oats. Is there something (gluten free please as I’m gluten intolerant too) I can substitute it with?
Hi Daydreamer,
You could try using more potato or leave out the oats and reduce the water a little – it should work fine!
Happy Cooking,
Tami
Instant mashed potato flakes make a great thickener. People sharing their cooking tips — I’ve read and heard this since 1990.
Just tried the Chipotle Nacho sauce and found it amazing! Great flavor for my tacos tonight.
Tami, have been watching your videos for awhile and finally had the courage to begin trying some recipes. I very much appreciate the thoughtful way you and Jim put your videos together. Very thorough instructions and follow through with links to Amazon for pantry items and gadgets. Also got some cut up butternut squash from Costco for the soup recipe which is now my favorite. You are both an inspiration for cooking a plant based diet which seemed overwhelming to figure out how to do. Cannot thank you enough!
Hi Irene,
Thank you so much for taking the time to leave a comment. It is greatly appreciated.
This cheeze sauce is our favorite – we make it weekly and eat it all up!
Welcome to the wonderful world of plants and we wish you well on your plant journey.
Tami
Fantastic recipe, just delicious
Hi Lisa,
Thank you so much. I love getting positive feedback. This is one of our favorite recipes – Tom makes it weekly.
Happy Cooking,
Tami
Are you letting the new nacho cheese sauce with butternut squash in the recipe. Can’t wait to try. Thank you
Simply use 3 cups of cooked butternut squash instead of potatoes and carrots. Easy peasy!
Where can I find the new recipe for nacho cheese sauce with butternut squash in it Thank You
Just use 3 cups cooked butternut squash instead of the potatoes and carrots.
This cheese sauce is my new go-to! I’ve been making it every week for the past month. I’ve tried other vegan cheese recipes before but they’d always turn out tasting different every time. Tami’s recipe is great since the measurements for the potatoes and carrots are exact. Turns out great each time! I add a heaping tablespoon of miso paste to give it a kick of salty flavor.
I am so glad you like it Jessica!
Hey Tami, thank you so much for your recipes. I tried this sauce and thought it was too sweet – probably from the carrots. Then tried it with a big ole roasted red bell pepper (instead of carrot) and now this is a favorite recipe. I love this stuff on potachos, which I eat at least once a week. Thanks again for sharing your amazing recipes.
HI Maryg
I am glad you found the right balance for your personal preferences! Recipes are just an idea, we get customize them to suit our own tastes.
Happy Cooking!
This is my favorite vegan “cheese” sauce. I love that it is made with butternut squash as it gives it another vegetable besides potato as I usually add it to a potato dish.
I’m so glad you like it. I enjoy the flavor of it both ways but with the squash it’s really amazing and so creamy!
Hi Tami! I’m planning on making this vegan cheesy sauce, and I was wondering : how would you tweak the spicy ingredients, if you were making this for a family with young children? I could use your expertise, I figure you’d know since you guys have kids at home too! Thank you in advance for your time and help! Blessings to you and Tom!
Hi Rosie,
Leave out the Chipotle chili powder. That will make it more mild. Also if you use butternut squash it will be sweeter and more appealing to kids. That should do it.