Vegan Butternut Nacho Cheese Sauce

This Vegan Butternut Nacho Cheese Sauce is rich, creamy, and packed with flavor, but the flavor secret is that it’s made from butternut squash! This pourable cheese sauce delivers all the cheesy goodness without any dairy, making it the ideal topping for nachos, tacos, pasta, and roasted veggies.

I’m all about vegan cheese sauce recipes, and this vegan butternut squash cheese sauce is perfect for fall when I want to indulge in all the seasonal veggies and fruits - especially the versatile butternut squash. If you’re as obsessed with it as I am, check out my butternut squash carrot soup and grain bowl recipe for even more cozy fall flavors.

If you’re looking for more dairy-free options, check out these recipes: The Best Nut-Free Vegan Cheese Sauce, Vegan Queso Blanco (White Cheese Dip), Easy Vegan Cashew Queso, and Easy Vegan Cashew Cheese Sauce.

Why You'll Love This Recipe

• Cheese sauce makes everything better. It's smooth, rich, and perfectly pourable, which is ideal for drizzling over nachos, your favorite pasta, veggies, or anything else you want to make cheesy.
• This cheese sauce is one way to use a seasonal fall vegetable like butternut squash. However, frozen butternut squash can be enjoyed at any time of year. It's already cleaned, cut, blanched, and ready to eat.
• With simple ingredients and minimal prep, you’ll have homemade nacho cheese sauce ready in no time.
• This creamy vegan cheese sauce is a great dip for a gathering or feeding many people. It's perfect for quick snacks or party platters!

Does This Vegan Nacho Cheese Sauce Taste Like The Traditional?

Short answer: You know I like to set expectations, especially for those new to vegan cheese sauce, so yes, it tastes a bit different from the traditional version, but in the best way possible.

Longer answer: While this vegan butternut nacho cheese sauce captures the creamy, tangy, and savory notes of traditional cheese sauce, it won’t taste exactly like dairy-based nacho cheese, but the rich texture and bold flavors make it a delicious alternative.

The combination of nutritional yeast, cashews, seasonings, and jalapeño brine helps mimic that classic “cheesy” taste. Plus, the butternut squash adds a unique sweetness and depth that sets it apart. So, while it’s not a replica, it’s a flavorful, plant-based option you’ll find just as satisfying in its own right. Let me know what you think in the comments.

For other classic recipes reimagined, try the Vegan Tunacado Sandwich or Vegan Jackfruit Quesadillas.

Recipe Ingredients

You'll need the following ingredients to make this amazing vegan cheese sauce with butternut squash: see the recipe card for quantities.

Ingredient Notes

• Raw Cashews: Use raw cashews, not roasted, for the best flavor.
• Butternut Squash: Defrost frozen butternut squash in the microwave for about a minute. This makes it easier to blend and allows it to heat up much faster than if blended straight from frozen.
• Jalapeno Brine: Add 2-3 tablespoons of jalapeno brine from a jar to the sauce. I have made this sauce without it, and it feels like it's missing something. It adds acidity and brightness, balancing the sweetness of the butternut squash. Do not opt out of this ingredient if possible. If you want more spiciness, add a few slices of the jalapeños along with it.
• Cayenne: This is probably too spicy for the little kiddos, so leave it out if they are enjoying this cheese sauce.
• Oat Milk: Oat milk is slightly thicker, but use soy or almond milk if necessary.
• Red Bell Pepper: I go the convenient route and use a jarred roasted bell pepper.

How to Make Vegan Nacho Cheese Sauce

Making cheese sauce couldn't be easier. The recipe card explains two cheese sauce-making methods, and I demonstrate both here. See the recipe card for the full recipe.

You can make this sauce by heating it gently in a pot after blending, or...

If you have a high-speed blender, you can blend all the ingredients until hot.

Recipe Tips

• To get the best flavor, you’ve got to cook away the cornstarch flavor - it needs heat to disappear. If your blender doesn’t heat liquids, no worries! Just pop it in a pot and let it simmer on low for a few minutes.
• Don't heat it on high because it will clump. A low simmer is best.
• You don't want extra liquid in this sauce because it will be a bit watery. Make sure to drain the pepper well if using a roasted pepper from the jar.
• If skin forms on the surface as it cools, just give it a stir, and it’ll vanish. Once the sauce is fully cooled, the skin will no longer form.
• Microwave frozen butternut squash for a minute to defrost before blending.
• I buy a 12-ounce jar of whole roasted red peppers and use one of the peppers (it usually contains two). If you get a 6-ounce jar, drain it to avoid adding extra liquid to the sauce.
• If you have a high-powered blender, you do not need to soak cashews. For regular blenders, soak them until soft and plump. For faster softening methods, check out the Guide to Soaking Cashews.
• This cheese sauce may appear thin right after blending, but it will naturally thicken slightly as it rests, thanks to the small amount of cornstarch. No need to add more starch, which can cause a grainy texture - just give it time to set for the perfect consistency.

Serving Suggestions

There are endless possibilities—basically, put it on anything you love cheesy. However, here are some serving ideas for your butternut vegan cheese nacho sauce:

• Classic Nachos: I have a nacho recipe with a cheese sauce, but feel free to substitute that sauce for this delicious seasonal cheese sauce. Drizzle it over tortilla chips and top with jalapeños, black beans, Pico de Gallo, vegan sour cream, and guac for a crowd-pleaser.
• Loaded Veggie Fries: Pour it over crispy sweet potato or regular fries, then add a sprinkle of green onions, diced tomatoes, and cilantro.
• Mac ’n Cheese: Mix the sauce with cooked pasta for a creamy, comforting bowl of butternut mac.
• Dipping Sauce: Serve as a dip with pretzels, soft tortillas, warm breadsticks, pita, or crackers.
• Taco Night: Use it as a cheesy filling or drizzle on top of tacos, burritos, or taco bowls.
• Grain Bowls: Add a savory twist to your grain bowlsl by pouring a bit of the sauce over roasted veggies and beans.

Storage and Reheating

• Storage: This sauce keeps incredibly well. Store any leftover butternut cheese nacho sauce in an airtight container in the fridge. It’ll keep fresh for up to five days.
• Reheating: When you’re ready to enjoy it again, warm the sauce on the stove over low heat, stirring occasionally until smooth. If it thickens up too much, just add a splash of plant-based milk to restore it to its creamy, pourable consistency. You can also microwave it in short intervals at 50% power, stirring between each to avoid clumps or creating a skin on the sauce.

Frequently Asked Questions

More Vegan Sauces You'll Love

What did you think?

Got a minute? I'd love for you to dive into the comments and rate this vegan butternut squash nacho cheese sauce recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Vegan Butternut Nacho Cheese Sauce

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5 from 1 review

• Author: Regi Pearce
• Total Time: 10 minutes
• Yield: 5 cups 1x
• Diet: Vegan

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Description

This Vegan Butternut Nacho Cheese Sauce is rich, creamy, and packed with flavor, but the real secret is that it’s made from butternut squash! This pourable cheese sauce delivers all the cheesy goodness without any dairy, making it the ideal topping for nachos, tacos, pasta, and roasted veggies. 

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Ingredients

Units USM Scale 1x2x3x

• 2 cups frozen butternut squash, thawed (~275 grams)
• ¾ cup oat milk (substitute with almond or soy)
• 1 roasted red pepper (jarred is fine)
• ½ cup raw cashews
• ⅓ cup nutritional yeast
• 2 tablespoons cornstarch
• 2-3 tablespoons of brine from a jar of pickled jalapeños
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ tsp kosher salt
• ¼ teaspoon cayenne pepper

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Instructions

1. Blend: Place all the ingredients into a blender and blend until completely smooth and creamy, which should take about 30 seconds. Then, pour the mixture into a saucepan and cook over low heat for around 5 minutes, stirring frequently to prevent lumps, until the sauce thickens slightly. If you’re using a high-speed blender, you can continue blending for about 5 minutes until the mixture heats up and steam begins to escape from the top, skipping the need to transfer to a saucepan.
2. Let it Sit: The sauce thickens slightly as it sits.

Equipment

Vitamix Blender

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Notes

Microwave frozen butternut squash for a minute to defrost before blending. It's already blanched, so there is no need to cook it.

I usually buy a 12-ounce jar of whole roasted red peppers, which typically contains two peppers, and I use one of them. Make sure to drain the water off the pepper well.

If you have a high-speed blender—the kind that can cook soup—you don't need to soak the cashews. If you have a regular blender, soak the cashews for several hours until they are plump and soft to the touch. Take a look at the Guide to Soaking Cashews for quicker ways of softening cashews that may suit you.

This cheese sauce may appear thin right after blending, but it will naturally thicken slightly as it rests, thanks to the small amount of corn starch. No need to add more starch, which can taste bad - just give it time to set after heating for the perfect consistency. If it's still too thin, put it in a pan, and heat it up on a low simmer for 5 minutes.

For the best flavor, cooking off the cornstarch taste is important—heat is key to making it disappear. If your blender doesn’t heat liquids, add the mixture to a pot and gently simmer for a few minutes on low. Be sure not to crank the heat up, as it could cause clumping—low and slow is the way to go.

If a skin forms on the surface as the sauce cools, just stir it back in, and it’ll disappear. Once the sauce has fully cooled, the skin won’t form anymore.

Nutritional information is only an estimate.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: sauces
• Method: blender
• Cuisine: Tex Mex

Nutrition

• Serving Size: 1 cup
• Calories: 155
• Sugar: 3.2 g
• Sodium: 150.9 mg
• Fat: 7.3 g
• Carbohydrates: 18.8 g
• Protein: 5.4 g
• Cholesterol: 0 mg

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