Vegan Nacho Cheese
The best ever vegan nacho cheese is ultra cheesy and rich and so easy to make. It's perfect to pour over your nachos or serve as a dip.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer, Dip
Cuisine: Mexican
Diet: Vegan
Servings: 12
Calories: 97kcal
Add raw cashews, lemon juice, nutritional yeast, onion powder, garlic powder, dijon mustard, smoked paprika, turmeric and sliced pickled jalapeños to the blender jug.
Add vegetable stock and blend until very smooth.
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.
- 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 wasn't needed but if you use a low sodium vegetable stock you might need to add salt to taste.
- This recipe makes around 3 cups of vegan nacho cheese.
- 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.
Serving: 1Serve | Calories: 97kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 164mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg