Vegan Tofu Nacho Cheese Sauce

Course Appetizer, Sauce
Servings 1 1/2 cups


  • 1 cup of silken tofu *
  • 1/2 cup of peeled and cubed cooked carrots **
  • 2-3 tbsp chopped fresh seeded jalapeño (roughly 1 jalapeño)***
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt


  1. Add all ingredients to a blender and blend until smooth.
  2. To heat the sauce, transfer to a saucepan over medium-low heat. Stir to heat the sauce for about 2-4 minutes or until desired temperature. Alternatively, the sauce can be added to a microwave safe dish and heated on high for 2-3 minutes in the microwave.


*Or cooked potato. 
**Canned carrots can be used instead after draining and rinsing.
**Do not seed the jalapeño if you want a spicy nacho cheese sauce.