Vegan Nacho Cheese Sauce! Easy, Cheesy, slightly spicy. Best cheese dip with tortilla chips, loaded nachos, drizzled on broccoli, potatoes and carrots! Simple ingredients. Ready in 10 minutes! Gluten free recipe.
- 1 cup raw cashews (no need to soak)
- 2 cups water
- 1/3 cup nutritional yeast
- 1/2 cup grated Daiya cheddar cheese, (grated from the block)
- 1/4 cup plain vegan yogurt, I use Silk brand unsweetened Cultured Coconut Yogurt
- 1 tablespoon tapioca starch (flour)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon seasoning salt or regular salt
- 1 teaspoon Better Than Bouillon Seasoned Vegetable Base
- 1 tablespoon fresh lemon juice or pickled jalapeño juice or both!
- 1 tablespoon pickled jalapeños, chopped small
- Add all ingredients (except pickled jalapeños): cashews, nutritional yeast, vegan yogurt, spices, bouillon, tapioca starch, Daiya cheese to your Nutra Bullet or blender (like a vitamix) and process until smooth. I don’t soak the cashews for this recipe and it works great! Super creamy!
- Now add the sauce and chopped jalapeños to a medium heavy bottomed pot .Bring the sauce to a simmer over medium heat and whisk continuously for a few minutes until the sauce thickens.
- Serve cheese sauce warm with tortilla chips, loaded vegan nachos, burritos, quesadillas, or any mexican inspired dishes, or potatoes, over pasta,…etc! Enjoy!
- if you want it even cheesier feel free to add another 1/4 cup or so of Daiya cheese
- or if you would like to omit the Daiya completely, substitute 1/4 cup of nutritional yeast
- I use my Nutra Bullet for this recipe and it works perfectly! (the big cup).
- I have not tried using a food processor for this recipe, but would recommend soaking your cashews in boiling water for 10-15 minutes first.
- Keep vegan nacho cheese sauce covered in the fridge for 3-5 days. Reheat leftover sauce on the stove or in the microwave
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