A quintessential component of Mexican dishes, tasty vegan cheese sauces are hard to find.  This creamy and velvety vegan cheese sauce is so well-balanced and delicious, you might get addicted like me!  Made with fresh plant-based ingredients, it is light, preservative-free, and full of antioxidants, unlike traditional cheese dips.  The chipotle pepper gives it a smoky favor while the nutritional yeast provides the nutty, cheese-like texture.  Enjoy with your favorite Mexican dishes or simply with tortilla chips!


Prep time:

Servings: 4


1 medium red bell pepper diced

1/2 cup potato chopped

1/4 cup white onion chopped

2 garlic cloves chopped

1 tsp avocado/olive oil

1/4 cup water

1 tbsp lemon juice

1 tbsp nutritional yeast

Pinch of chipotle pepper

Pinch of paprika

Salt to taste

Crushed black pepper to taste


  • Heat the oven to 350 degree

  • Place the diced red bell pepper on a oven proof dish

  • Sprinkle a little olive oil, sea salt, and crushed black pepper over the bell peppers

  • Roast them for about 15-20 minutes until tender. Remove from oven and keep them aside.

  • Heat 1 tsp avocado oil in a pan and add the chopped onion and garlic. Let it saute for 30 sec without getting the onions too brown.

  • Add the chopped potatoes and water. Cook covered until potatoes are just tender.

  • Place the roasted peppers and potato mixture into a blender along with the balance of the ingredients (Vita Mix preferred)

  • Blend until smooth (use a splash of water if needed)

  • Enjoy it with tortilla chips or on top of nachos, tacos, or burritos!