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Vegan Lava Sauce

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This VEGAN Lava Sauce is SPICIER and CHEESIER than the original by Taco Bell! Slather it on a Taco or Burrito and ENJOY THE BURN!

As a vegan, I love Taco Bell since it’s easy to customize just about anything to be vegan. That said, even though they briefly released a Vegan Crunchwrap this year, they don’t really cater to vegans when it comes to things like cheese, sour cream, or any of their mayo based sauces, and that includes their famous Lava Sauce. Well as per usual, the good news is that it’s super easy to make a Vegan Lava Sauce, and we won’t miss out on the spicy cheesiness! In fact, this one is spicier than the original!

To be fair, most fast food places don’t actually bring the heat when they claim something is spicy. But since we are making this at home, we can make it as fire as we want (literally!)

why you’ll dig vegan Lava Sauce!

This recipe makes about 3/4 cup of Lava Sauce, so you’ll have plenty to enjoy as a dip, or on some Vegan Volcano Tacos and Burritos. It’s super spicy and cheesy, and honestly, I was even adding it to my vegan turkey and cheese sandwiches! It’s slightly addictive!

ingredients for vegan Lava Sauce

Some people are shocked to learn that Lava Sauce is really just cheesy, spicy mayo! That’s right if you look at the ingredient list you’ll notice eggs and oil, aka mayo! Obviously we will be using Vegan Mayo. So that’s going to be the base along with some roasted Red Jalapeños. For the cheesy flavor, we can either use nutritional yeast and some pantry staples, or you can use some of my Instant Mac Powder too.

  • Vegan Mayo – this is the base and it shouldn’t be substituted unfortunately! You can maybe try using some unsweetened yogurt if you like though I can’t guarantee that it’ll be as good.
  • Red Jalapeños – You can also use Fresno Chiles which look very similar. Though they are slightly spicier. I use the seeds and everything! If you can’t find these peppers, you can just substitute with as much cayenne pepper as you like.
  • Nutritional Yeast – This is gonna provide a lot of delicious cheesy flavor! You can also use my Instant Mac Powder instead, and skip all the other seasonings as well.
  • Lactic Acid and Sazon – These are optional, but if you have some, definitely add them in! Lactic Acid provides some nice sharp tang, while Sazon adds some more savory umami flavor. I also have a homemade Sazon recipe in my Vegan Nacho Fries recipe.
  • Other Seasonings – we will use onion and garlic powder, and some smoked paprika, as well as some vinegar too!
  • Cayenne – Feel free to amp up the sauce with extra Cayenne if it’s still not spicy enough for ya!

how to make vegan Lava Sauce

This is a fairly simple process, but I do have a few nice little tricks to share!

  • To roast the peppers, my favorite way is to do so over a stovetop flame. You can use a cooling wire rack. The only downside to that is the direct heat can compromise the wire rack’s lifespan. If you like to roast peppers like this I highly suggest getting a Mini BBQ Rack like I have below. It’s super sturdy and works like a charm!
  • You can also roast them under the broiler, or on a BBQ grill outdoors. I know some people air fry them, but I have yet to try that!

  • Let the peppers roast over a flame, turning every now and then. Once the peppers have been thoroughly blackened add them to a glass or metal bowl (not plastic!) and cover with some saran wrap or something airtight and let them steam themselves. This will make the skin easy to peel off!

  • After about 10 minutes the peppers should be cool enough to handle. Use gloves if you can, and peel back the skin. This should happen fairly easily. Once the skin is off, slice off the stem. You can discard the seeds and membranes if you like, but I kept them in for extra spice.

  • Then you simply need to blend them up along with the vegan mayo and other seasonings. You can strain it through a fine mesh strainer if you like to get out the bigger bits of peppers. The sauce will be smoother and more luscious, but it’s not totally necessary.

  • Taste and adjust for seasoning and add more cayenne or whatever you like! Let it hang out in the fridge for at least 30 minutes to let the flavors mingle.

storage

Store in the fridge and use within 3-5 days. I doubt it’ll last that long though, it’s too good!

Tips for making vegan Lava Sauce

how to make vegan volcano taco and burritos!

Once your Vegan Lava Sauce is made, you might want to use it on some Volcano Tacos and Burritos. This is quite simple. I used the Takis Coated Shells but you could just as easily coat some regular taco shells with some cayenne. Then it’s just a matter of cooking up some Taco Meat! I have a lot of Taco Bell recipes, but to make the meat you really just need 1 pound of some vegan ground beef. You can use Impossible or Beyond, or whatever you like. Then just season with my Taco Seasoning. You can even make some of my Tofu Ground Beef and season it.

Aside from that, I was pretty lazy and just used some instant Spanish rice for the burrito, as well as some store-bought sour cream. I have a homemade vegan sour cream recipe on my Chipotle Burrito Bowl post. For the crunchy chips in the burrito, I literally just dusted some Fritos with cayenne and that worked out great!

Other taco bell Recipes You Will Dig!

Vegan Lava Sauce

Thee Burger Dude
4.41 from 5 votes
Servings 3 /4 – 1 Cup

Ingredients
  

  • 6 Red jalapeños or Fresno chiles
  • 1/2 cup vegan mayo
  • 2 Tbsp nutritional yeast*
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp lactic acid optional
  • 1/4 tsp sazon optional
  • 2 tsp pickled jalapeño brine or vinegar
  • 1 – 3 tsp cayenne if needed
  • Salt & pepper to taste

Instructions
 

  • Roast the peppers until blackened. You can do this either on a rack over a stovetop flame, or under the broiler, or on an outdoor BBQ grill.
  • Once the peppers are blackened, add them to a glass or metal bowl and cover with saran wrap or something airtight. Let the residual heat steam them for 10 minutes.
  • Use gloves if possible and peel the skin off the peppers. Then chop off the stem. You can discard the seeds and membranes for less spicy, but I kept them in.
  • Add the peppers along with the rest of the ingredients to a high speed blender and blend until smooth. You can also strain through a fine mesh strainer to get it even more smooth. Taste and adjust for seasoning, adding more cayenne for heat if needed.
  • Store in the fridge for 30 minutes (it should keep for 3-5 days) and then use on tacos or burritos or as a dip!

Notes

*You can skip the nutritional yeast and other dry seasonings if you want to use 2-3 Tbsp of my Instant Mac Powder.
Tried this recipe?Let us know how it was!

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4 Comments

  1. Delicious! Couldn’t find the red jalapeño so I went with fresnos. I also added lime juice instead of the lactic acid.

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