How to Make Vegan Nacho Cheese in Just 10 Minutes!
This is a big claim, but yes, this is the best vegan nacho cheese recipe you will find! This dairy-free nacho cheese sauce is creamy, cheesy, and guilt-free - 100% whole food plant-based vegan, and gluten-free nacho cheese sauce.
This vegan nacho cheese is so freaking good, I have seen cheese lovers throw their hands up in the air in excitement over its cheesy goodness. They will not even care that it is vegan! Cheese lovers will love it, kids will love it, and it's a win!
This recipe was inspired by Siete's Dairy-Free Cashew Queso and well the deep desire to consume nachos on a regular basis and not feel bad about it.. or sick after!
Enjoying vegan food doesn’t mean sacrificing flavor or texture. With a few simple ingredients, you can make delicious vegan nacho cheese in just 10 minutes!
Don’t worry if you’ve never made vegan cheese before, this recipe is easy to follow and perfect for novice vegan cooks. This vegan nacho cheese is so creamy and cheesy in flavor, you won’t believe it’s dairy-free! Not to mention, it’s incredibly versatile and can be used for snacking, a cheesy dip for game days and parties, or used to make vegan mac n cheese!
So if you’re looking for a quick and easy vegan nacho cheese recipe, this is the one for you! In no time at all, you’ll be enjoying a delicious, creamy cheesy vegan nacho cheese that’s sure to become a family favorite.
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Benefits of Vegan Nacho Cheese
This vegan nacho cheese sauce is perfect for those looking to eat more plant-based or who are lactose intolerant. This nacho cheese is dairy-free, gluten-free, and loaded with a healthy dose of veggies, nuts, and seeds.
Red bell peppers are a good source of vitamins C, which is an antioxidant that can boost the immune system, reduce inflammation, lower the risk of cancer, and improve heart health.
Carrots and red bell pepper are both good sources of vitamin A which can improve eye and skin health.
Cashews are the base of this recipe. Cashews are a good source of protein, healthy fats, and antioxidants.
Ingredients
This healthy vegan nacho cheese sauce is easy to whip up and can be adjusted depending on what ingredients you have on hand.
Here is what you will need to make this cheesy dairy-free nacho cheese sauce recipe:
- veggies - red bell pepper & carrot - these veggies add flavor and nutritional benefits
- nuts & seeds - raw cashews and sesame seeds are used to add creaminess and healthy fats
- water
- nutritional yeast - gives this sauce a cheesy flavor without dairy
- acid - lemon juice, vinegar, and/or the jalapeno liquid (from a jar or can) helps balance out the sauce and gives it a nice tang
- olive oil - adds fat, giving it a creamier texture
- braggs liquid amino (or soy sauce/tamari)
- seasonings - onion powder, garlic powder, salt - alternatively you could use fresh garlic and onion and sautee with the veggies
- optional additions - diced green chile, freshly chopped jalapenos
See the recipe card for quantities.
Instructions
Now that we have gone over the ingredients that you will need, here is how to make vegan nacho cheese:
It is important to pre-soak the raw cashews (read why here). It is recommended to soak for at least 6 hours (or overnight) but if short on time make sure to soak the cashews for at least 30 minutes. This helps soften the cashews, making them easier to blend, and will result in a creamier nacho cheese sauce.
Prepare the vegetables. Roughly chop the carrots and red bell pepper. The vegetables do not need to be cut perfectly because they will be blended after they are cooked, but aim for even cuts so they cook evenly. If you decided to use fresh garlic or onion then roughly chop and saute with the carrot and red bell pepper.
Saute the carrots with a little olive oil for about 3-4 minutes on medium-high heat. Then add the bell peppers to the carrots and saute together for another 5-7 minutes until softened.
While the vegetables are cooking, you can start by adding the rest of the ingredients to the blender.
Once the vegetables are softened, add all the ingredients to the blender and blend until smooth by starting the blender on low and bringing it up to high speed. Blend on high speed until smooth and creamy.
The nacho cheese will be warm because of the sauteed veggies which are perfect for eating right away.
If enjoying at a later time, just add a little water to the sauce if needed. Cashews expand when heated so you will probably need water to smoothen out the sauce.
Refrigerate any leftovers.. if any.
Substitutions & Variations
This vegan nacho cheese sauce can easily be made to your preference. Here are some suggestions.
- Spice - to kick up the heat on this vegan nacho cheese sauce you can add in freshly diced jalapeno or blend in some chipotle peppers.
- Even Healthier- if looking for a healthier option, the vegetables can be steamed instead of sauteeing with oil until they are softened.
- No Oil - if avoiding oil or on an oil-free diet, steam the veggies instead of sauteeing them in oil and omit the oil and substitute for water instead.
- Sesame Seeds - the sesame seeds a really added to this recipe for health benefits, these can easily be omitted and substituted for cashews instead.
Equipment
A good quality high-performance blender is going to achieve the smoothest and creamiest consistency. We recommend a Vitamix Blender, they are high quality, and although more money upfront they last for a very long time.
Storage
Make sure to store any leftovers in the refrigerator in an airtight container for up to 5-7 days.
This vegan cheese sauce also freezes very nicely. You can store it in a freezer-safe bag or container. When you remove it from the freezer for consumption, defrost it and throw it back in the blender for the smoothest creamy texture.
Last in the freezer for up to 6 months.
Recipe
Vegan Nacho Cheese Sauce Recipe
Equipment
- blender
Ingredients
- ½ cup red pepper chopped
- ½ cup carrot chopped
- 1 tablespoon olive oil to sauté
- 1 cup cashews soaked
- ¼ cup sesame seeds white
- ½ cup filtered water
- ¾ cup nutritional yeast
- 2 tablespoon lemon juice or vinegar
- ¼ cup olive oil
- 1 tablespoon bragg's liquid aminos or soy sauce/tamari
- ½ teaspoon salt
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 tablespoon jalapeno liquid - from jar or can optional
Instructions
- It is important to pre-soak the raw cashews (read why here). It is recommended to soak for at least 6 hours (or overnight) but if short on time make sure to soak the cashews for at least 30 minutes. This helps soften the cashews, making them easier to blend, and will result in a creamier nacho cheese sauce.
- Prepare the vegetables. Roughly chop the carrots and red bell pepper. The vegetables do not need to be cut perfectly because they will be blended after they are cooked, but aim for even cuts so they cook evenly. If you decided to use fresh garlic or onion then roughly chop and saute with the carrot and red bell pepper.
- Saute the carrots with a little olive oil for about 3-4 minutes on medium-high heat. Then add the bell peppers to the carrots and saute together for another 5-7 minutes until softened.
- While the vegetables are cooking, you can start by adding the rest of the ingredients to the blender.
- Once the vegetables are softened, add all the ingredients to the blender and blend until smooth by starting the blender on low and bringing it up to high speed. Blend on high speed until smooth and creamy.
- The nacho cheese will be warm because of the sauteed veggies which are perfect for eating right away.
- If enjoying at a later time, just add a little water to the sauce if needed. Cashews expand when heated so you will probably need water to smoothen out the sauce.
- Refrigerate any leftovers.. if any.
Notes
- If looking for a healthier option, the carrot and bell pepper can be steamed instead.
- If you like it spicy add in fresh jalapeno or chipotle peppers.
- This recipe can also be used to make vegan macaroni & cheese.
More Vegan Sauce Recipes
- Try this healthy vegan chipotle crema recipe with smoky chipotles in adobo and creamy rich cashew-based cream. This is the perfect crema sauce for tacos, roasted vegetables, salads, burrito bowls, nachos, and burgers.
- Try this creamy avocado sauce, it has tangy and bright hints of cilantro and lime and is the perfect sauce to have on hand for tacos, nachos, quesadillas, salads, veggie burgers, and much more.
- Try this bitchin' sauce copycat recipe (an almond-based dip found in stores), an easy-to-make vegan sauce recipe that can be used on sandwiches, burgers, grain bowls, or dip.
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