Vegan Chili Cheese Sauce – Dairy Free, Oil Free, and Gluten Free!
Who doesn’t love a good chili cheese sauce! Chili cheese sauce can be used as a dip for chips or veggies. You can slather it on nachos or baked potatoes. It can even be used as a topping for chili itself! This one is vegan! It’s dairy free, oil free, and gluten-free. Tell me, is there anything in these ingredients that is really “bad” for you?
This Vegan Chili Cheese Sauce is made using the Instant Pot or other pressure cooker and a high-speed blender. You can make it on the stove top too – click here for the stove top version. Both recipes take about the same amount of time from start to finish – but honestly, I like the end results when made in a pressure cooker better. The flavors just blend better.
The directions call for “rough-cutting” your vegetables. This is because it’s not necessary to cut them smaller as they will be blended after they are cooked. Just make sure they are somewhat uniform and small enough to manage. I wash but don’t peel my carrot or potatoes. Again, it isn’t necessary.
When everything is cut, put in a pressure cooker along with the garlic, raw cashews and one cup of water.
Set your pressure cooker on high for five minutes. This is the “old” Instant Pot Pressure Cooker I’ve used and loved. It seems like every year they come up with fancier features too! The 6 quart version (affiliate link) works best for my family but my college-age son uses the 3 quart.
After the five minutes is up, do a quick release. I use a measuring cup to protect myself from the steam.
Put everything, including the water from the pot and the other ingredients in the blender and whirl for a few minutes until everything is smooth. If you need to add a little extra moisture, use an unsweetened plant milk and only add 1 tablespoon at a time.
Pour into a medium-sized bowl and add the chili beans and hot sauce to taste. You don’t want to drain your chili beans because the sauce will add to the flavor.
If you like things a little spicier you can add diced jalapeños or green chiles.
I have a secret ingredient that really bumps the cheesy flavor up a notch. If you can get your hands on it, go ahead an add a tablespoon. This is Deliciou Nacho Cheese flavoring. It is vegan and can be found online. If you don’t have this on hand, your cheese sauce will still be fabulous!
To go all out plant-based, my favorite way to serve this Vegan Chili Cheese Sauce is with a scrumptious plate of vegetables!
This Vegan Chili Cheese Sauce is as good as it looks! Enjoy!
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Vegan Chili Cheese Sauce (Instant Pot)
- 1/2 orange bell pepper seeded and roughly chopped
- 1/2 yellow onion, medium roughly chopped
- 1 carrot, large roughly chopped - no need to peel
- 4 yukon gold potatoes, medium roughly chopped - no need to peel
- 1 clove garlic no need to chop
- 1/2 cup raw cashews
- 1 cup water
- 1 teaspoon salt
- 1/2 Tablespoon apple cider vinegar
- 1/2 Tablespoon white miso paste
- 1/4 cup nutritional yeast This is different than baker's or brewer's yeast
- 1 Tablespoon Mexican/taco seasoning
- 1 15.5 ounce can black chili beans (in sauce) un-drained
- 1-2 Tablespoon unsweetened plant milk to thin cheese if necessary
- 1 Tablespoon Hot Sauce to taste
- 1 4 ounce can green chilis optional
- 1 Tablespoon Deliciou Nacho Cheese Flavor optional
- Wash and rough-cut all vegetables. No need to chop garlic clove.
- Add all vegetables, cashews, and water to pressure cooker.
- Set pressure cooker to high for 5 minutes. After it comes to pressure it will cook for 5 minutes. When done do a quick release.
- Cool slightly and transfer entire contents, including liquid, from pot to blender.
- Add remaining ingredients except for chili beans and optional items (hot sauce, green chilis, and nacho cheese flavor).
- Blend on high speed until sauce is smooth. Only if necessary, add a little unsweetened plant milk to get the right consistency. (If you need it, you will not use more than 1 or 2 Tablespoons.)
- Pour into a large bowl. Don't drain chili beans. Stir in. Add other optional ingredients to your desired taste.
- Serve warm on Mexican dishes, baked potatoes, nachos, or chili. Use as a dip for chips or vegetables.