Spicy Chickpea Nacho Cheeze Sauce



Yield 2 cups



  1. Measure and blend everything in a high-speed blender or food processor till smooth, about 60 seconds.
  2. Add more water as needed for your desired consistency.
  3. Serve warm or cold with tortilla chips, drizzled over tacos or even as a dip for veggies!
  4. I went ahead and made nachos, topping tortilla rounds with quinoa, black beans, diced red peppers, jalapeƱos, spicy chickpea nacho cheese sauce and cashew sour cream.
  5. This will keep for up to 5 days in an air-tight container, stored in the refrigerator.


You can fold in the diced green chilies and roasted bell pepper if you want chunks of it throughout the sauce. I like to just blend it all together for simplicity.

Courses Appetizer

Cuisine Vegan

Recipe by The Plant Philosophy at