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.Jump to Recipe
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
Glass jars are perfect for dry goods or fridge storage.
Chipotle Nacho Cheese Sauce
- High Powered Blender
- 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
- 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.
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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