Learn how to make this Easy Vegan Mexican Cheese Sauce with ONLY 6 ingredients and 10 minutes! Goes amazing on tacos, burritos or just as a dip. Dairy-free, oil-free and so delicious! RAVE REVIEWS by every reader!
Ok, I’m obsessed with Mexican flavors. I borderline want to carry around cumin and chili powder and salsa around with me, everywhere I go. But I’m not that crazy. This recipe was totally not what I was planning to post today, as I specifically created it as a quick cheese sauce to go with another recipe that a reader specifically requested, which is this Big Time Vegan Mexican Bowl. However, after whipping this up and tasting it, both my hubby and I agreed, it needed it’s own post. I didn’t want it to not get it’s fair share of attention, haha. Plus, can you believe this is my first time ever posting a cashew cheese?
On a side note, aren’t my hand models the cutest?! 🙂 Hubby and daughter getting in on the dip action.
NUT-FREE VEGAN MEXICAN CHEESE SAUCE
If you are allergic to cashews, don’t worry, I tested a nut-free version made with tahini for you too! I would say though, if you hate tahini, it may not be for you. We loved it, not as much as the cashew version, but it does have a slight tahini flavor, so keep that in mind. If you are avoiding fat or allergic to nuts, then be sure to try my super popular Nut-free Vegan Cheese Sauce. I get tagged basically daily on Instagram from you guys making it, so check it out. You could always add some cumin, chili powder, etc. to give it a Mexican flavor.
YOU ONLY NEED 6 TOTAL INGREDIENTS
As you will see, this vegan cheese is incredibly easy, as all my recipes are, but this one is like 10 minutes! Just 6 ingredients, total, including salt & water! I wanted this cheese to have a strong Mexican flavor, so a good dose of cumin and salsa is added to a base of cashews, water, nutritional yeast and salt.
The combo of the nutritional yeast and the acidity and spices from the salsa give an amazing cheese flavor and spiciness. Some people like nutritional yeast, most do, but there are a few that don’t. I personally love it. In fact, I don’t think things taste very cheesy without it, so it’s a must for me in cheese sauces. I think it’s even more important for a Mexican flavor, like with this Easy Vegan Mexican Cheese Sauce.
It’s truly shocking how darn delicious this is, considering how simple it is. It’s creamy, smooth and the perfect dip consistency. I had a couple of non-vegan friends try it and it won over big time! Give it a try. It will be great on tacos, burritos, as a dip, etc. But I created it for the recipe that is coming on Thursday, so stay tuned!
MORE VEGAN CHEESE RECIPES
- Best Vegan Queso
- Pimento Cheese
- Strawberry Cream Cheese
- Baked Smoky Cashew Cheese
- Baked Herbed Cashew Cheese
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Easy Vegan Mexican Cheese Sauce
Ingredients
- 3/4 cup (108g) raw cashews (SEE NOTES)
- 3/4 cup (180g) salsa (I used Trader Joes medium heat, this makes it spicy, if you don't want it too spicy, use a mild salsa)
- 3/4 cup (180g) water
- 6 tablespoons (36g) nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
- 2-3 teaspoons ground cumin (to preferred taste)
- 1/2 teaspoon + 1/16 teaspoon salt
Instructions
- First, you will need to soak your cashews if you don't have a high-powered blender like a Vitamix. Soak the cashews in a bowl filled with water overnight or 8 hours, drain and rinse and proceed.
- Add everything to your blender and blend until smooth and creamy. Taste and add any more salt if desired. I found the amount to be just perfect, based on the acidity that came from my salsa, but you may need to adjust.
- Add the sauce to a small pot and turn the heat to low. Let it cook for about 5 minutes, just until it's thickened up some. You will notice it thickening. Whisk occasionally along the sides, so it doesn't stick too much. Don't really walk away while cooking it, as it cooks quickly. Don't worry if it sticks a little, you can always smooth it back out. It's important to cook it on low heat because if it's too high, the cheese will get too thick and turn crusty. About 5 minutes should do it. The tahini version will take a bit longer to thicken up. The color will darken some after cooking, to a more true cheesy color. Pour in a serving bowl and give it a good stir to smooth out. Pour extra salsa on top if using as a dip, if desired. Mine was spicy, so if yours is mild, it's a great idea to add a little extra salsa on top and it not be too hot. Serve immediately with chips, over tacos, burritos, etc.
- Store in the fridge. It will thicken as it sits in the fridge, so give it a good stir and thin out a little with water if desired (mine didn't need it), but it stays really creamy and smooth. Reheat on low.
Recipe Notes
I tested two versions. This one with cashews and another with tahini. If you are allergic to cashews then you can make this with tahini! All the ingredients remain the same except instead of cashews, use 6-8 tablespoons smooth tahini, to taste. I preferred the cashew version, which is why it's posted, but the tahini is still good. Just please keep in mind that it will have a tahini flavor, but is masked pretty well with the salsa, but it's not quite as smooth as the cashews either. So, only use the tahini if allergic to cashews.
Thanks for this yummy recipe. I followed it exactly as written except as it was on the stove I added a small can of diced green chilies just for the heck of it. My husband, who hates anything “meatless” or “vegan” dipped a tortilla chip into it, cursed loudly and said he could eat the whole bowl! We love it!
Haha, love it Laura!! So funny! So glad you both loved it and green chiles sound really yummy!
I have to say I was skeptical…I’ve tried faux cheese sauce before and haven’t liked them. I was happily surprised to taste this recipe! Sooo good!! I can’t wait to try it over my jackfruit nachos this weekend!! Thank you for my new go-to “cheese” sauce!
So very happy you loved this cheese Christine, thank you so much for the feedback!
I want to make this for a party, but do you have any suggestions of how I can keep it warm without over cooking it and having it get crusty??? TIA!!
Hi Kelly, I have never tried keeping it warm like that, I just heat it up and then serve it up in a bowl and stir it a few times while it sits. Like with regular cheese it will form than thin skin at top as it sits, but a quick stir fixes it right up. As far as keeping it warm, it would have to be a really, really low heat because otherwise I would imagine it would continue to cook it and with cashews, that as I’m sure you know will just continue to make it thicker and crust up the bottom. Maybe just a warming plate would work?? Not sure, let me know if you try something!
Wow!!!! I printed out your “cheese” recipe weeks ago and have been too nervous to make it…. I’m not that confident in the kitchen…. yestetday I finally made your sauce for our enchiladas! Why oh why did I wait sooooo LONG!!!! It waz ah-mazing and super easy to make! For those of you like me putting off attempting NEW recipes, don’t wait ANY longer…. just go and make it!
Thanks Brandi for a delicious recipe…. one that even my NON-vegan husband enjoyed!!! I didn’t change a thing and it turned out super YUMMY!
Yay Brenda! This is like the best feedback ever! Thank you so very much for making it and leaving your awesome review, it really made my day!
Hi – can this be made without the salsa?
Hi Nancy, no that is a large portion of the recipe and what gives a big portion of the liquid and taste that helps it taste so cheesy. It won’t taste nearly the same without it. Salsas can be found at any grocery store.
Love, Love, Love this Mexican Cheese Sauce! It was so quick and easy to make! I couldn’t keep my finger or spoon out of it and wanted to eat the entire batch! I made the Mexican Black Bean Cheesy casserole and used this cheese sauce! I will be making it every week for awhile! My family loves it! Thank you so much for all the time you take for creating so many delicious recipes!
Yay!! So happy to hear that Jeanette! Thank you so much for the lovely review!!
I make many recipes on your site and always have success. Why didn’t I come to your site first when I was looking for a cheese sauce for a 7 layer dip???? I went through two other recipes that 1) Did not taste good and 2) Were not this easy. I made this in my NutriBullet and did not soak the cashews and it came out perfect. THANK YOU for another tasty and easy recipe!
Very, very good. I made this with the Mexican bowl — it was very attractive, and the whole family ate everything in their bowls. I call that a win. Thank you!
That’s awesome, thank you so much for the review Thera! Great that the whole family ate it all up!
Just have to comment again because it’s so good and I Love how EASY this is to make! Easiest and tastiest cheeze sauce ever. HANDS DOWN! My only problem…..I keep forgetting to double the recipe because we just can’t stop eating it and one batch isn’t enough for my family of 5! Lol
Thank you so much Samantha for this awesome review, love hearing that!! I really appreciate it! Haha, yes double it for sure! Would you mind star rating it if you get a chance? Thank you!
This sauce is so delicious. I make it weekly and the whole family enjoys.
That makes me so happy to hear, thank you Erin!
Delish and amazing!! I am always looking for a cheesy sauce or home made cheese that is GOOD. This is it!!
I made vegan tacos with walnut mushroom chorizo and this sauce with red cabbage, cilantro and avocado. They were GREAT. My hubby and I-don’t-like-your-vegan-food daughter had seconds!!!
It was all about the queso.
You are a wizard.
S
Oh yay! So excited to hear that Sue! So glad everybody loved it! Thank you for the awesome review! Would you mind star rating the recipe as well, I would really appreciate it! You have to leave a comment to do so, thank you!
Easy and excellent! Will be in heavy rotation in my (lazy) vegan household. I also added a LOT of black pepper. YUM!
SO awesome to hear Chenell!
HI and many thanks for your website and work, much appreciated.
Forgive me my ignorance but I’m not imaginative in the kitchen.
I’m from, and live in the uk. When you say salsa for this recipe what
can I do for this here?
Thank you.
Another recipe score from you!! I made this last night, and we had it again tonight for Sunday night leftovers 😀. I followed the recipe exactly, except I used Newman’s own mild salsa. Truly easy peasey and yummy. Thank you!
So glad to hear that Lisa!
Ah-maz-ing. Make it all the time. If I do decide to post it somewhere online I will definitely link you! Thank you!
Yay! Wonderful feedback Roanne, thank you!
I was thinking of using this on top of a casserole. Will this cheese crisp up nicely to form a nice crust if placed under the broiler for a couple of minutes on top of my mexican quinoa casserole?
Hi Jen, yes it should brown along the edges and firm up since it is cashew based!
Looks like I’m 3 years late, but had to gush because it’s so delicious! I added 2 extra tablespoons of nutritional yeast, and used 3 teaspoons of cumin. I add the water slowly so the cashews breakdown better. The whole family loves this…they simply eat it with chips. My new obsession is eating this on top of seasoned black beans & diced tomatoes (cumin, cayenne pepper, garlic powder, onion powder, salt, black pepper…all to taste)….it takes all of 10 minutes to make and I’m told it tastes like chili…I call it heaven!
SO very glad you loved it Rach, thank you!
Thanks for the recipe!
I’m surprised. it’s pretty dang good! doubled the recipe and will try freezing half. it has a really nice consistency and texture to it. it feels just like a cheese type dip, and tastes pretty comparable to real ‘nacho’ cheese. I keep dipping chips into it before putting it away >.<
I will definitely keep remaking it.. plan to use for taco salad dressing etc….
I am clearly late to the party as I see this was posted a few years ago. I rarely comment on the recipes I find online, BUT this is an exception. I just made this tonight and was amazed at how delicious this was! Literally the BEST vegan cheese dip I’ve made. In addition to following your recipe, we simply added some hot sauce since we like our food with a little kick. Thank you for such an easy and delicious recipe. For the super bowl tomorrow, we are trying your queso and cannot wait to taste that. Thanks for the simplicity!
Woohoo Marie, I’m so glad to hear this is the best you’ve ever made! I can’t wait to hear what you think of the queso too! That one is my favorite!! Thanks for the amazing review!
This was super yum! It would be AWESOME to have the nutritional info?
I’ll add it today Juliet, thank you!
So delicious & cheesy! It reheats well & is great for a burrito bowl.
Can this be used to make mac and cheese?
like to mix the sauce into cooked pasta?
Yes, I believe so, but it is kind of thick, so you may need to thin it out a little with milk or water. Also, it is a Mexican cheese flavor. Or, you can make a mac n cheese with my mozzarella sauce, it is SO good! https://thevegan8.com/best-vegan-mozzarella-cheese-no-oil/