Vegan Nacho Cheese

Name: Vegan Nacho Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup raw cashews (soaked); 2 cups water; ¼ cup nutritional yeast; 1 Tablespoons freshly squeezed lemon juice; 2 teaspoons tapioca starch (or cornstarch); 1 teaspoon sea salt; ⅓ teaspoon paprika; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ teaspoon chili powder; ⅛ teaspoon smoked paprika (optional)

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This vegan nacho cheese sauce is creamy, cheesy, and absolutely irresistible. It comes together in about 30 minutes with 10 simple ingredients. It’s super easy to make and totally versatile. I promise you’ll want to put it on everything!

Vegan nacho cheese dip in a red bowl surrounded by tortilla chips

Although this is a nacho cheese recipe, I’ll admit, the inspiration for updating this cheese sauce came from my soft pretzel bites.

I was looking to make a smooth and creamy cheese sauce to dip soft pretzels into or drizzle over nachos.

And something everyone can enjoy on game day, Cinco De Mayo, or at the next party!

This new and improved vegan nacho cheese sauce has it all. It’s smooth, creamy, melty, pourable, and best of all it tastes better than anything you can buy in the store.

And it gets devoured everywhere it’s served.

Ingredients

This vegan cheese sauce uses cashews as the main ingredient and is seasoned with simple pantry staples.

Below are the 9 simple ingredients (plus water) you’ll need.

Small bowls of ingredients needed to make vegan nacho cheese sauce.

Ingredient Notes and Substitutes

Cashews. Use raw cashews for the best taste and texture.
Nutritional yeast. Don’t skip the nutritional yeast. This gives the sauce a cheesy flavor.
Tapioca starch. This helps thicken the cheese sauce. Cornstarch can be used as a replacement, but the consistency may not be as smooth and creamy once cooled or reheated.
Lemon juice. Freshly squeezed lemon juice is best.
Paprika. The paprika adds flavor and color to the cheese sauce. You can also add smoked paprika for a smoky flavor.
Chili powder. Use a chili powder blend for a mild taste.

Step-by-Step Instructions

This vegan nacho cheese sauce is quick and easy to prepare.

Start by soaking the cashews. Once the cashews are soaked follow the 4 simple steps below.

Cashews, water, and seasonings in a blender.

Step 1. Add the soaked cashews and remaining ingredients, reserving 1 cup of water, to a high-speed blender.

Step 2. Blend until the cashews are creamy and the liquid is smooth, not grainy. Scrape down the sides if needed so no cashew chunks get left behind.

Vegan nacho cheese sauce in a stainless steel saucepan before heating.

Step 3. Pour the blended cashew cheese into a medium saucepan.

Tip: Use the reserved 1 cup of water to swish around in the blender to clean off the sides. Pour the water into the saucepan as well.

Vegan nacho cheese sauce in a stainless steel saucepan after heating.

Step 4. Heat the cheese over medium heat whisking constantly until it thickens into a sauce. The consistency should be creamy and easily pour off of a spoon.

A spoon with vegan nacho cheese drizzling off of it into a pot of cheese.

Storing and Reheating Vegan Nacho Cheese

Transfer any leftover vegan cheese sauce to an airtight container.

Store the cheese in the refrigerator for up to 4 days. Or, in the freezer for up to 3 months—thaw in the refrigerator.

Reheat any leftovers in a small saucepan over medium-low heat. Whisk constantly until the cheese is heated throughout, about 5 minutes.

Vegan nacho cheese dip in a red bowl and a tortilla chip ready to be dipped in.

Serving Suggestions

This vegan nacho cheese is great for gatherings, holidays, game day, and Cinco De Mayo parties.

Use it as a dip for chips, soft pretzels, fries, crackers, or anything else you find to be an edible spoon.

Or try it as a sauce drizzled over loaded nachos, baked potatoes, steamed broccoli or cauliflower, tofu ground beef burritos and tacos, and more.

For spicy vegan cheese sauce, add a jalapeño or two, a few dashes of cayenne pepper, or your favorite hot sauce to the ingredients before blending.

This new and improved recipe is so tasty and creamy. It’s the best vegan nacho cheese sauce around!

One bite and you’ll be adding it to your saved recipes!

Vegan nacho cheese dip in a red bowl with a hand dipping a tortilla chip in.

Frequently Asked Questions

Can I use roasted cashews?

Roasted cashews will work, but they may slightly change the flavor. Also, be sure they are unsalted. And follow the same soaking instructions as the raw cashews.

Would this recipe work in a food processor?

I don’t recommend using a food processor. It isn't able to blend the cashews as well as a blender or NutriBullet. Therefore, the nacho cheese won’t be as smooth and creamy.

Can I use almonds or another replacement for the cashews?

Yes. Almonds, sunflower seeds, and hemp seeds are all good substitutes. The flavor may differ depending on what option you use. Adjust the seasonings if needed. Also, no matter which nut or seed you choose, remember to soak them first.

We'd love to hear from you!

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