Ultra cheesy vegan nacho cheese. Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over nachos! It’s also gluten-free.
This vegan nacho cheese is seriously tasty.
My mother’s non-vegan partner went nuts for this stuff when he happened to be visiting at the same time as we were testing this recipe.
So for anyone thinking this vegan cheese thing is only for vegans, think again. It’s for everyone you guys! 
Whether you want to serve it as part of a fully loaded vegan nachos deal or just the super simple way with some tortilla chips is up to you. Either way is divine and we tried it both ways to make sure it was just perfect.
Now we have already made a vegan queso that was made very differently to this one.
I think both recipes are great options, and of course either one can be used for nachos, but if anything this version is even easier than our vegan queso, so there’s that.
And after making this one I think it’s a better option for fully loaded vegan nachos.
I’ll have to do a recipe for fully loaded vegan nachos sometime too because I have all sorts of ideas for a vegan taco meat that can go on top (update: vegan taco meat recipe is here, and so is vegan nachos!), and our black bean mix is too divine.
But let’s stick to the topic at hand which is this truly divine vegan nacho cheese.
So how do you make vegan nacho cheese?
The recipe is crazy simple and is really a case of throwing everything into the blender, blending until smooth and then transferring to the stovetop to heat up.
Heating it up on the stove thickens it up quite a lot but while it’s hot it’s still pourable if you want to pour it over your nachos. If you want to serve it as a dip, then just transfer to a dish and serve!
You can also just play it by ear and if you think it’s a little on the thick side, then add a little water while heating and whisk it in.
It’s definitely preferable to have it a little too thick, which is easily fixed, rather than too thin, which is not.
If it cools then it thickens more, so if it has cooled down and then you want to pour it over nachos, you will need to reheat it and add a little water and whisk it up so that it is the right consistency.
If you’re serving a fully loaded nacho plate, then some black beans, salsa, guacamole and cilantro are great additions to your vegan nacho cheese for a super delicious dish.
Just in case you’re not convinced that this nacho cheese is a must to try, here are 6 reasons you will love it! It is:
- Ultra cheesy
- Simple
- Creamy
- Rich
- Perfect as a dip or poured over fully loaded nachos!
- Gluten-Free
Keep leftovers in the fridge and enjoy over the next few days. It will thicken when cold so reheat on the stove if you want it to be pourable, whisking in some water as needed to get to the right consistency.
More vegan Mexican recipes!
- Veggie Fajitas
- Vegan Enchiladas
- Vegan Quesadillas
- Vegan Burrito
- Pico De Gallo
- Vegan Taco Meat
- Vegan Nachos
- Vegan Tacos
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Vegan Nacho Cheese
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: ~3 cups
Print Recipe
Pin RecipeDescription
Ultra cheesy vegan nacho cheese. Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over fully loaded nachos! Gluten-Free.
Ingredients
- 1 and 1/2 cups (225g) Cashews (Raw)*
- 1 Tbsp Lemon Juice (freshly squeezed)
- 1/4 cup Nutritional Yeast
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dijon Mustard
- 1/2 tsp Smoked Paprika
- 1/4 tsp Turmeric*
- 1 Tbsp Jalapeño Slices
- 2 cups (480ml) Vegetable Stock
Instructions
- Add all the ingredients to your blender jug and blend.
- Transfer to a saucepan and heat, whisking regularly until hot (don’t let it boil). It will thicken while it heats. If you think it’s getting too thick, add in a little water (be careful as if it gets too thin that is harder to fix than if it’s too thick) and whisk it in until it’s the right consistency.
- Serve as a dip for tortilla chips or pour over a plate of fully loaded nachos.
- Store leftovers in the fridge. It will thicken when cooled, so when you reheat add in more water as needed to reach the desired consistency.
Notes
*I did not soak my cashews first and it’s not necessary for this recipe.
*The turmeric is just for color, so if you don’t like it you can omit it.
*My vegetable stock is quite salty, so extra salt isn’t needed but if you use a low sodium vegetable stock you might need to add salt to taste.
- Category: Dip, Savory, Gluten-Free
- Method: Blender and Stovetop
- Cuisine: Vegan, Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 112
- Sugar: 1.7g
- Sodium: 95mg
- Fat: 8.2g
- Saturated Fat: 1.4g
- Carbohydrates: 7.1g
- Fiber: 1g
- Protein: 4g
Keywords: vegan nacho cheese
june says
September 27, 2018 at 4:45 pmThanks for posting this recipe, I am definitely going to try it as I have now bought raw cashew and nutritional yeast. It looks quite yummy
Bryan says
September 28, 2018 at 1:26 amI love that you added jalapenos to this recipe! It definitely adds a little extra kick to it. I want to make this for a little get together this weekend but NOT tell people it’s vegan. I want them to talk about how great it is first haha
Alison Andrews says
September 28, 2018 at 6:51 amHahaa, that’s an awesome plan! 🙂
Roland Miller says
September 30, 2018 at 11:10 pmHi, Alison,
I’ve been a vegan for about nine years and am always looking for new and tasty recipes, which drew me first to your grillable burgers, which mentioned the Nacho Cheese. Unfortunately, I can’t have nuts — or fat. So I wondered if you might have an idea for a substitute for the raw cashews, which seems to be a major ingredient in the recipe.
Meanwhile, I plan to try your burger recipe.
Many thanks for any suggestions you might have for the Nacho Cheese.
Roland
Alison Andrews says
October 1, 2018 at 8:10 amHi Roland! I don’t have a way to make this particular nacho cheese without cashews, but I have seen a great recipe on Minimalist Baker that uses eggplant to get that creaminess and looks really good! Hope you enjoy the burger recipe when you make it! 🙂
Anna Andrews says
October 1, 2018 at 5:59 amSuper tasty and a great hit with non vegans too!
★★★★★
Jackie says
December 13, 2018 at 7:32 amThis is now my go-to nacho cheese recipe! We all LOVED it!
★★★★★
Alison Andrews says
December 13, 2018 at 9:16 amYay! So glad to hear this Jackie, thanks so much! 🙂
Taylor Connolly says
January 10, 2019 at 3:34 amI love this recipe. My boyfriend and I have been going to this place veggie galaxy for a while now and I’ve always dreamed of recreating their vegan nacho cheese. This queso is just as good and maybe even better. I used 1-1/2 cups of veg stock to make sure it was as thick as I wanted , I didn’t have a lemon so I skipped it, and I also was feeling super lazy and didn’t add the jalapeños- but it worked out perfectly and I am in complete love with this recipe. When I make it again I will definitely try the recipe exactly how it’s supposed to be so that I can really appreciate the full complexity of flavors. I gotta give you a thumbs up for making this vegan cheese so easy- if I could give it more stars I would. We had taco Tuesday last night, and I poured this queso all over our corn tortillas, soy chorizo from traders, some guacamole and cauliflower rice. I dreamt about left overs all day at work. The taco itself was okay- but I was really just using it as a vehicle for the queso LOL, I have to be careful with this recipe cause I secretly wanted to drink it straight out of the pitcher ❤️❤️❤️❤️
★★★★★
Alison Andrews says
January 10, 2019 at 8:39 amHahaha that’s so awesome! So glad it was a success, thanks so much for your awesome comment and rating! 🙂
Tina says
March 24, 2019 at 2:32 amI can’t wait to try this! I cannot tolerate spicy, Is it spicy with the jalapeños? Wondering if the recipe will be as good if I omit them?
Alison Andrews says
March 25, 2019 at 9:51 amHi Tina! I definitely lean more towards the very mild side of things myself, and I don’t find this to be too spicy, but you can also leave out the jalapeños if you prefer. 🙂
Shanny says
March 31, 2019 at 1:11 amThis recipe is amazing, as all your recipes are! Thank you so much for bringing “cheese” in my life (since I’ve found out I have a milk allergy).
★★★★★
Alison Andrews says
April 1, 2019 at 10:09 amSo happy to hear you like the recipes and I’m thrilled we were able to help with bringing cheese back! And thank you for the awesome review! 🙂
Debbie says
May 3, 2019 at 9:32 amAmazing!!! love making this with nachos and as a normal dip. 🙂 🙂
★★★★★
Preet Kaur says
June 5, 2019 at 6:30 amHi,
I was wondering if the recipe could be made with water instead of veg stock. I don’t use store bought and would have to make my own from scratch, so too lazy.
Preet Kaur says
June 5, 2019 at 6:32 amSame with dijon mustard, can that be substituted with ground mustard or something not factory/store made?
Alison Andrews says
June 5, 2019 at 8:27 amSure, it’s for flavor, so you can add other flavorings instead.
Alison Andrews says
June 5, 2019 at 8:27 amSure, you will lose some of the flavor of course, but can adjust that with added salt if needed. 🙂
Danielle says
June 11, 2019 at 3:18 amMade this for my vegan sister and even my non-vegan beau liked it! We followed the recipe exactly and poured over chips. Very tasty, thanks!
★★★★★
Alison Andrews says
June 11, 2019 at 2:35 pmFantastic! Thanks so much Danielle. 🙂