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Vegan nacho cheese

Vegan Nacho Cheese

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: ~3 cups


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


  1. Add all the ingredients to your blender jug and blend.
  2. 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.
  3. Serve as a dip for tortilla chips or pour over a plate of fully loaded nachos.
  4. 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.

  • Category: Dip, Savory, Gluten-Free
  • Method: Blender and Stovetop
  • Cuisine: Vegan, Mexican


  • 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