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 nacho 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, 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.
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.
So I hope you are going to love this vegan nacho cheese, it is:
- Ultra cheesy
- Perfect as a dip or poured over fully loaded nachos!
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.
Comment below and let us know what you think of this vegan nacho cheese and please do rate the recipe too, thanks so much!
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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.
- 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
- 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.
*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.
- 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