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?
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.
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.)
- 1 teaspoon ground cumin
- 1/2 teaspoon + 1/16 teaspoon salt
- I use this scale.
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. 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.
Made this today and I loved it! Best cheese sauce hands down flavor wise. Now I need to calculate calories per serving!
This is by far my favorite vegan nacho cheese sauce! I love throwing it on tacos, nachos, dipping chips in it! It smells amazing, tastes delicious, and is so quick and easy to make!
OMG!!! I literally just made this cheese sauce and just came up for air to rate it. If I could give it 100 stars I would. This is delicious 😋 I made your vegan ranch dressing the other day and just knew that whatever you put your stamp on would be outrageously delicious, and I was right! I’m so glad you’ve come into my life 😊 I’m a newbie to eating vegan and you make heating healthy very easy. Thank you 🙏🏽
Woohoo!! Yay!! Thank you Claire!
Thankfully I didn’t use the amount of suggested cumin! I only used 1 teaspoon and it’s still very overpowering, I would use half next time. I can’t imagine three it would be inedible.
I like the amount, but we are all different, so definitely use what you prefer!
How would I just this recipe if I wanted to use cash you butter instead of Rock cashews?
Use the same gram weight amount, which would equal close to 7 tablespoons cashew butter.
In your opinion, is there any way to make a cheese sauce that is nooch free? I love the mexican bake but due to the salsa (I use mild) my daughter finds it too spicy.
Yes I have many on my blog! Mozzarella, pimento and my cream cheese recipes.
Oh my! This is so delicious! I was practically drinking it! I used it in stuffed zucchini boats and also drizzled it over baked potatoes. So yummy. I used the leftover to dip tortilla chips in.
This was so easy to make and so flavorful. Will definitely be making this again and again!
This evening, I made my own version of “taco” salad with a variety of diced vegetables and this sauce instead of salad dressing.
Oh, my gee! This was so delicious and helped me feel that I was getting some tasty Tex-Mex!
Thank you for another delicious treat!
Can you freeze the cashew version?
Love it! however the instructions say it takes 10 min to make. But actually you have to soak the cashews 8 hours. Shoulda read the whole recipe before planning dinner tonight.
Glad you enjoyed it Mary! No, it is noted only soak if you do NOT have a powerful blender. I never soak the cashews, so it truly does only take 10 minutes to actually make the recipe.
The recipe took about 1 minute to make! Easiest recipe ever !! 🤗
I made this today after seeing it on your page. It is so delicious that the whole family loved it! I ate some earlier and then saved the rest in the fridge. It has been hard to resist eating it all. I ate it with tortilla chips but tomorrow I will use it for nachos! Yummm. Thank you for posting ~