Healthy Nacho Cheez Sauce (Vegan, Soy-Free)


This cheez with Mexican food appeal comes from Chef Alex Bury


  • 1 cup flour
  • 1 cup nutritional yeast
  • 2 tsp salt and 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 cups water
  • ½ cup safflower oil
  • 1 Tb wet mustard
  • 1 Tb cider vinegar


Mix dry ingredients well, with a whisk in a heavy sauce pot.
Whisk in water and oil. Add mustard and vinegar.
Cook until thickened.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hello Alisa,
    I like your recipes, and i was going to try the healthy nacho cheez sauce recipe but it just says to cook until thickened. Being I am no where near being a chef, can you tell me what temp to cook it at, and how long?

    Thanks for all your dairy free recipes!

    • Oh goodness, this is a recipe from back in our website beginnings, and indeed, it is too vague! I will test the Chef’s recipe and update. Based on his directions, I would cook over medium-low to medium heat, while whisking. For my own tests, I would probably make a roux to get rid of any flour-y taste – heat the oil over medium heat and whisk in the flour to make a thick paste, cooking for about a minute. Then whisk in the water, followed by the remaining ingredients. Whisk and cook until smooth and thickened.

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