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–+ servings

Easy Vegan Nacho Cheese

5 from 1 vote
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Course Sauces
Cuisine American, Mexican
Servings 6

Ingredients
 
 

  • 8 oz Shredded Vegan Cheddar Cheese (See Notes)
  • 1/4 - 1 cup Unsweetened Plant Milk (more as needed)
  • 3 - 4 Tbsp Pickled Jalapeño Brine
  • Salt to taste

Optional Seasonings

  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Sazon

Instructions
 

  • You can either use pre-shredded Vegan Cheese or you can dice up some slices if you like as well. Either way, add the cheese along with the plant milk and pickled jalapeño brine to a saucepan over medium heat. Start with 1/4 cup or milk and add more as needed, as all vegan cheese is different and will be thicker or thinner depending on what you buy.
  • Continuously stir the cheese mixture until it melts, adding any milk as needed. Once it's melted and the consistency is where you like it, taste and adjust for seasoning. If using things like Onion or Garlic Powder, add a very small amount as they can over power the sauce. I personally just like using pickled jalapeño brine.
  • Enjoy on Nachos, Tacos, Burritos!

Notes

If you don't like to use store-bought Vegan Cheese you can use my Tofu Cheese Sauce from my Mac n' Cheese recipe, or my Cashew Based Cheese Sauce.
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