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Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe
4.9 from 72 votes

Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe

This nut-free vegan nacho cheese recipe uses chickpea flour and roasted red peppers for a creamy, custard-like texture that sets into sliceable blocks. Flavored with garlic, spices, chipotle, and nutritional yeast, it offers a smoky, tangy taste suited for toppings or snacks. The slices can be chilled and stored, making them versatile for various plant-based dishes requiring a cheese alternative.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 9 slices
Calories: 36 kcal
Course: Snacks
Cuisine: Vegan, gluten-free

Ingredients

  • 1/2 cup chickpea flour
  • 1 garlic clove
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/4 tsp cumin powder
  • 1/2 pickled jalapeño pepper or 2 slices, whole
  • 2 Tbsp roasted red pepper or roasted pimento pepper
  • 2 Tbsp tomato chopped
  • 1/3 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 to 1 chipotle pepper in adobo sauce use 1/2 tsp chipotle powder if you cannot find gf canned peppers
  • 2 Tbsp nutritional yeast
  • 1 to 1.5 tsp lemon juice
  • 1/2 tsp vinegar apple cider or white
  • 3/4 to 1 cup water
  • jalapeno pepper chopped (jalapeno
  • red pepper flakes chopped (jalapeno

Instructions

    Cup of Yum
  1. Put everything in a blender and blend until fully combined. Use 3/4 cup water for shredd-able block, 1 cup water for slices.
  2. Add to thick bottom pan, and heat at medium-low heat. Keep stirring frequently.
  3. The mixture will start to thicken and get lumpy, then smooth out. The mixture will eventually become custard-like and evenly thick. After the mixture has become a thick even custard, Cook for another 2 -3 minutes to cook the chickpea flour. Stir continuously. You can carefully taste at this point and add salt, spice and tang if needed. * Cook a bit longer if not sure. You want to cook the chickpea flour really well, else it can taste raw (bitter and bad) in the slices later.
  4. Add the chopped jalapeno and pepper flakes if using and mix in.
  5. Transfer the hot mixture to a greased brownie pan or parchment.
  6. Spray oil on top. Place another parchment on top and press to a thin square. or use rolling pin.
  7. Chill for an hour. Slice and use or store refrigerated for upto 5 days.
  8. Or transfer the mixture to a greased deep small container. Chill for an hour or more before shredding.
  9. * You can make nacho cheese sauce with the recipe as well. Use a 1/4 cup chickpea flour with 1 cup of water or non dairy milk. Cook to thicken (about 5 to 6 minutes so chickpea flour gets cooked through, taste and adjust. Use to top nachos!

Notes

  • Cook the chickpea flour completely to remove any raw bitterness; stirring continuously during cooking helps.
  • Adjust water between 3/4 cup to 1 cup to achieve desired firmness: less water yields a block, more for slices.
  • Add jalapeño and red pepper flakes for adjustable heat intensity; omit if a milder flavor is preferred.
  • Store refrigerated cheese slices in an airtight container for up to five days for best freshness.
  • Use a greased pan and spray oil on top before pressing mixture to prevent sticking when chilling.

Nutrition Information

Calories 36kcal (2%) Carbohydrates 5g (2%) Protein 2g (4%) Sodium 144mg (6%) Potassium 106mg (2%) Fiber 1g (4%) Vitamin A 90IU (2%) Vitamin C 4.1mg (5%) Calcium 4mg (0%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 9 slices

Amount Per Serving

Calories 36

% Daily Value*

Calories 36kcal 2%
Carbohydrates 5g 2%
Protein 2g 4%
Sodium 144mg 6%
Potassium 106mg 2%
Fiber 1g 4%
Vitamin A 90IU 2%
Vitamin C 4.1mg 5%
Calcium 4mg 0%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.