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    Home » Dip, Dressing, & Spreads » Vegan Nacho Cheese

    Vegan Nacho Cheese

    Published: May 20, 2020 · Modified: Jun 8, 2021 by Kaylie Grace · 6 Comments

    This post may contain affiliate links. Read the affiliate disclosure here. 

    Jump to Recipe·Print Recipe

    This vegan nacho cheese is zesty, creamy, and incredibly tasty! It’s a super healthy recipe that’s made with 7 ingredients in under 30 minutes. Enjoy it as a dip, dressing, spread, or sauce for nearly any appetizer and meal. Try it with homemade nachos, french fries, roasted vegetables, tacos, or veggie burgers!

    a bowl of vegan nacho cheese garnished with diced jalapeño, tomato, and cilantro beside corn tortilla chips

    Today I’m bringing you one of my favorite dips, dressings, and spreads. (Yes, it classifies as all three!)

    Did you know it’s possible to make super easy + guilt-free nacho cheese? Well, now you know! 😉 And, once you try this recipe, you’ll be creating it often. It can be enjoyed alongside countless appetizers, meals, and snacks. Choose between nachos, french fries, baked potatoes, veggie burgers, tacos, burritos, vegan hot dogs, or classic tortilla chips. There’s no wrong way to delight in this recipe!

    This vegan nacho cheese is:

    • Vegan, dairy-free, gluten-free, and contains no added sugar
    • Creamy, spicy, and flavorful
    • Easy to make + ready in under 30 minutes
    • Super healthy / Made with wholesome ingredients
    • Perfect for game night, parties, and pot lucks
    a hand dipping a corn tortilla chip into a bowl of vegan nacho cheese surrounded by more tortilla chips

    What is vegan nacho cheese made of?

    • Cashews: Cashews are the base of this vegan cheese sauce. They provide a creamy consistency and are packed with nutrients.
    • Nutritional yeast: Instead of real cheese, we’ll use nutritional yeast. Not only does it have a plant-based cheesy flavor, but it’s also loaded with B vitamins.
    • Lemon juice: Lemon juice provides a tangy component. It helps this recipe taste similar to traditional nacho sauce.
    • Tomato paste: Tomato paste contributes to both the flavor and color.
    • Jalapeño: In particular, pickled jalapeño is used for this recipe. Don’t skip out on this ingredient; it provides the spicy and zesty flavor.
    • Spices: Specifically, garlic, onion, salt, turmeric, chili powder, and cayenne pepper are used in this recipe.
    • Plant-based milk: Any type of plant-based milk works, but I typically use almond milk. If you don’t have any milk, water is fine.
    a sliced lemon, raw cashews, jalapeño, spices, tomato paste, almond milk, and nutritional yeast on a marble board

    How to make this cashew nacho cheese sauce

    For the full ingredients list and step-by-step instructions, see the recipe card below.

    To start, bring water to a boil. Pour the boiling water over the raw cashews and soak for 20 minutes. After, drain the water completely.

    Next, combine all ingredients in a high-speed blender. Blend until it becomes smooth and creamy. Enjoy!

    cashews soaking in a bowl of water and nutritional yeast, tomato paste, jalapeño, and lemon inside a blender
    a bowl of vegan nacho cheese garnished with diced jalapeño, tomato, and cilantro beside corn tortilla chips

    What do you eat with nacho cheese?

    There are so many ways to enjoy this easy recipe! My personal favorite is to make these vegan chili cheese fries. Additionally, I love using it as a dip for sweet potato black bean quesadillas and sweet potato black bean taquitos.

    Here are 15 ways to serve this nacho cheese:

    • As a dip:
      • Tortilla chips
      • French fries
      • Roasted veggies
    • As a dressing or sauce:
      • Nachos
      • Tacos
      • Burritos
      • Burrito bowls
      • Pasta
      • Mac and cheese
      • Chili
    • As a spread:
      • Sandwiches
      • Veggie burgers
      • Baked potatoes
      • Vegan hot dogs
      • Homemade pizza
    a hand dipping a corn tortilla chip into a bowl of vegan nacho cheese

    More vegan dip recipes

    • White Bean Dip
    • Best Guacamole Recipe (Easy & Healthy)
    • Roasted Garlic Hummus
    • Roasted Red Pepper Hummus
    • Green Pea Hummus
    • Pumpkin Hummus

    If you try this Vegan Nacho Cheese, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

    Print
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    a hand dipping a corn tortilla chip into a bowl of vegan nacho cheese surrounded by more tortilla chips

    Vegan Nacho Cheese

    ★★★★★ 5 from 2 reviews
    • Author: Kaylie Grace
    • Prep Time: 25 minutes
    • Total Time: 25 minutes
    • Yield: 1.5 cups 1x
    • Category: Condiment, Dip, Spread
    • Method: Blend
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan nacho cheese sauce is easy, creamy, and packed with flavor! It’s ready in under 30 minutes and made with healthy ingredients.


    Ingredients

    Scale
    • 1.5 cups raw cashews, soaked
    • 1 cup plant-based milk
    • ⅓ cup nutritional yeast
    • 6 sliced tamed jalapeño* (from a jar)
    • 2 tbsp lemon juice
    • 1 tbsp tomato paste
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp salt
    • ½ tsp turmeric powder
    • ¼ tsp chili powder
    • ¼ tsp ground cayenne pepper

    Instructions

    1. Soak cashews: Add cashews to a bowl. Bring 2 cups of water to a boil on the stove. Pour boiling water over the cashews. Allow cashews to soak for 20 minutes. After, drain water.
    2. Combine ingredients: Add soaked cashews + all other ingredients to a blender. Blend until smooth and creamy.
    3. Serve: Transfer nacho cheese to a bowl and serve with tortilla chips. Alternatively, drizzle it over these vegan chili cheese fries or homemade nachos, burrito bowls, tacos, roasted vegetables, etc. It’s great with nearly anything!

    Notes

    • *Use tamed jalapeño, NOT fresh jalapeño or hot jalapeño.
    • Store nacho cheese in an airtight container or mason jar. It should keep fresh for 3-4 days.

    Nutrition

    • Serving Size: ¼ recipe
    • Calories: 285
    • Sugar: 4g
    • Fat: 22g
    • Saturated Fat: 3g
    • Carbohydrates: 18g
    • Fiber: 4g
    • Protein: 11g

    Keywords: vegan nacho cheese, vegan cashew nacho cheese

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

    « Vegan Banana Brownies
    Vegan Chili Cheese Fries »

    Reader Interactions

    Comments

    1. Jud

      May 29, 2021 at 10:48 am

      Love this. Have also made it with sunflower seeds instead of cashews which is also fab (not quite as good as cashews but cheaper where I live).

      ★★★★★

      Reply
      • Kaylie Grace

        May 30, 2021 at 2:16 pm

        Great idea, Jud! Thank you for the ingredient swap idea. 🙂 Enjoy!

        Reply
    2. Roman

      December 29, 2020 at 4:33 pm

      Wow, I don’t usually comment on recipes but this is AMAZING!!! A total game changer, and the BEST vegan nacho cheese I’ve ever had. I’ve made so many “just okay” vegan cheeses but this is delicious. I can’t get enough of it. Yesterday we made your chili cheese fries and today we’re making it for mac n cheese. Yum!!!

      ★★★★★

      Reply
      • Kaylie Grace

        December 29, 2020 at 10:36 pm

        Thank you so much for such a sweet comment, Roman!!! I’m SO happy to hear you are loving this vegan nacho cheese. Enjoy!!! 🙂

        Reply
        • Taylore McBride

          April 06, 2021 at 10:00 pm

          I’m going to give it a go too!!! Vegan eating has reversed lupus ailments for me… I thank God for creativity shared here!

          Reply
          • Kaylie Grace

            April 06, 2021 at 10:39 pm

            Hope you love it, Taylore! I’m so happy to hear vegan eating has helped you. I’m sending you lots of love, good health, and even more improvement! xo

            Reply

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