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.)
- 1-3 teaspoons ground cumin (to preferred taste)
- 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.
- Starting with just 1 teaspoon cumin, 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.
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/
One of the things I have missed the most is cheese – I put it on everything! This cheese sauce made me do a happy dance for the first time in awhile – it is so good! I made a nacho bowl and doused it with this sauce. It was so good! I may have eaten a few extra chips just dipped in the sauce. I am looking forward to using this to make an enchilada casserole soon! Oh, and the quesadillas!
WoW WoW WoW , seriously this is addictive !!! Why eating animal products when we can achieve even better and healthier food …I didn’t have salsa so I drained à can of Rotel measured 3/4 thank i used the drained juice and I added more water to measure 3/4 cup. I only used 1 tsp cumin and 4 table spoons of nutritional yeast this was plenty for me , maybe a tad more cumin but I can always add more in the saute veggies ..thank you , I can imagine eating this with nachos .
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.